Ask The Dough Doctor/Tom Lehmann a Question

PMQ’s in-house dough expert responds to your questions on making dough, baking, or any of the steps in between. Just start a new thread in this category to pose your question.
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About the Ask The Dough Doctor/Tom Lehmann a Question category
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3
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939
Eric_PMQ
Eric_PMQ
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"Pressurized Hoppers" on Dough Dividers
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2
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2K
Steve
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larybaker
How Long Can Pizza Sit Out
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1
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714
Jimbolini
Jimbolini
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Staging stretched dough
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2
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833
Roy_R
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Dough Blowing Problem
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8
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1K
wkronberg
wkronberg
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Tom Lehmann has Passed Away
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9
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3K
Kjabangen
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Detroit style pizza - squishing down when cutting?
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907
LoriVsPizza
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Detroit Style Dough
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0
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1K
hilldave64
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Huge blisters on pizza crust they get stuck in oven
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2
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2K
brad_randall
brad_randall
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Chicago style tavern needs improvement
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3
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2K
SoulButter
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The Dough Doctor Illness
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0
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1K
BrianH
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High-gluten vs "regular" flour
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0
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1K
Goomes711NYC
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Tom Lehmann LIVE TOMORROW, Tues. Sept. 29, 2pm CST
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0
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954
BrianH
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Dough Recipe Help
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2
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1K
Sacramento
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4 types of pizzas, best oven for all of them?
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1
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1K
Jason_Dees
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Panned Pizza... Temperature Fluctuations in Kitchen... Oh my.
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3
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948
Bluenoser78
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How do we keep the dough consistent?
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8
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1K
Daddio
Daddio
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How much yeast(block) water and oil for 50lbs flour?
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0
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881
CM1424
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Cooking lower & slower in a wood/gas oven ?
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0
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877
Luke
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MSG
Dough crispiness
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0
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852
MSG
MSG
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Wrinkles after cooling NY style pizzeria slice/house pies
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6
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1K
patrick_rooney
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