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About the Ask The Dough Doctor/Tom Lehmann a Question category
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1
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442
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February 2, 2023
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Dough Blowing Problem
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8
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659
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May 7, 2021
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Tom Lehmann has Passed Away
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9
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2095
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May 3, 2021
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Detroit style pizza - squishing down when cutting?
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1
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623
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April 30, 2021
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Detroit Style Dough
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0
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758
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April 22, 2021
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Huge blisters on pizza crust they get stuck in oven
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2
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911
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March 19, 2021
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Chicago style tavern needs improvement
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3
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1081
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December 14, 2020
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The Dough Doctor Illness
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0
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927
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November 30, 2020
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High-gluten vs "regular" flour
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0
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787
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October 29, 2020
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"Pressurized Hoppers" on Dough Dividers
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0
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739
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October 14, 2020
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Tom Lehmann LIVE TOMORROW, Tues. Sept. 29, 2pm CST
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0
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523
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September 28, 2020
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Dough Recipe Help
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2
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717
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September 25, 2020
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4 types of pizzas, best oven for all of them?
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1
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621
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January 31, 2020
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Panned Pizza... Temperature Fluctuations in Kitchen... Oh my.
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3
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504
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November 17, 2019
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How do we keep the dough consistent?
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8
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573
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November 15, 2019
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How much yeast(block) water and oil for 50lbs flour?
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0
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450
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November 10, 2019
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Cooking lower & slower in a wood/gas oven ?
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0
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403
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October 19, 2019
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Dough crispiness
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0
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444
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October 7, 2019
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Wrinkles after cooling NY style pizzeria slice/house pies
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6
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642
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October 2, 2019
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Btu rating for stone deck bakers pride
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0
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411
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September 21, 2019
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Dessert dough
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1
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401
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August 29, 2019
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Take n bake dough
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0
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388
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August 23, 2019
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Rotating Brick Ovens: Opinions ?
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1
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372
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August 9, 2019
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Pizza Tonda Romana.
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0
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922
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August 9, 2019
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Good but not great pizza
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5
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570
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August 4, 2019
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Cannot Get My Dough To Ball Up On My Hobart Mixer
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3
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701
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July 31, 2019
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Pizza Dough
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1
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433
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June 2, 2019
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Anyone using an autolyse method?
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2
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812
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May 29, 2019
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Canola Oil vs Olive Oil (oiling dough balls)
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1
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681
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May 19, 2019
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Protein % in flour for par baked pizzas
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0
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405
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May 8, 2019
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