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Hi Guys, I’m wondering why our stores dough is all of a sudden softer and wetter ? We use Tom Lehmanns Dough Management Method and the only thing that has changed is the weather. It’s gotten colder. Our Winter here on the east coast of Australia came on really quickly in basically a week. The...

Thanks for the help guys…that advice definitely helped. Found about 455 for 5.5 minutes works pretty well. Happy to concede a minute’s cooking time for quality.

Hi Guys/Tom, Would love any suggestions to troubleshooting this problem. The middle(bottom) of our pizza bases don’t have any crunch and I feel they’re a little character less…basically they seem cooked but are too soft. We try and do a thin and crispy base (53% hydration, scaled, balled, into...

Hi Guys, Would love to hear your thoughts on how I can start delivery to try and get new customers without causing my existing pickup customers to switch to delivery at the same time… We’re a 6week old local pizza shop doing solid fri/sat/sun business (about 150+ pizzas), but I want to expand...

Hi Tom, Quick question. Is there anything i need to keep in mind if I’m trying dough recipes but at a much smaller scale. For example I’m trying some dough recipes that people use with 25kg bags of flour, but I’m using the ratios for say 2kg of flour. Still cooking them in the same wow conveyor...

Thanks Tom, really appreciate the advice !

Hi Tom, got a location that I’ll be signing a lease for next week hopefully…so exciting. Just wondering if you had any thoughts on the WOW PS640 Oven ? It’s basically the oven that seems to be a great option as it’s used by the shop whose dough recipe I’m using. I can get it off the same company...

Thanks again Tom for the quick reply. So by 32inch, you mean the length of the cooking chamber ? Yes…I did notice a few 20inch gas ovens…was wondering if that was still too small. Appreciate the help.

Thanks as always for the reply Tom, it’s a big help ! Can I ask what you mean by single top finger configuration ? The model I have seems to have two panels on both the top and bottom for air flow. There is also a section between then which has no holes (i’ve attached pictures). So do you think...

Hi Tom, Quick oven question. Just wondering if there should be a big difference between the cook characteristics of the Lincoln Countertop Conveyor 1304 (electric) Oven and a full size Blodgett Conveyor Oven (think it’s gas) ? I’m asking because I’ve got the Lincoln at home and am trying to...

Hi Tom, Thanks for that ! Quick question…if I using your basic dough formula and changing the dough absorption, do I need to compensate with any of the other levels e.g. yeast ? Appreciate the help, Luke

Thanks for the help guys !

Oh my flour is 12.5% protein as well. Thanks again ! Luke

Hi Tom, Wondering if you could please help me with my dough recipe and gum line problem. I’m trying to make a thin n crispy style bases like the photos below… These are based on 180gram balls in 11inch trays (which the restaurant I’m trying to mimic uses). I started using your basic delayed...

Sorry to be confusing. I’m using canned plum tomatoes from a couple of brands. One brand had stems and one didn’t, but they both had a fairly high amount of seeds. I can’t sieve the seeds out of them because it would take some of the nice tomato pulp as well. Hope that makes more sense.

Hi Tom, Just wondering what I’m doing wrong when I’m working with canned tomatoes ? I’m getting lots of seeds and stems in my sauce. The consistency is also too watery… I’m now just trying canned tomatoes and adding a seasoning blend and oil.

Thanks Tom. As usual, appreciate the help big time !

Ahhh, what do you microwave the onion or garlic in to bring it to the boil…water ? I heard somewhere someone else talking about putting your herbs like oregano in the microwave too ?

Thanks Tom, I am using 50% Mutti Sauce and 50% Canned Tomatoes and it tastes great, really fresh and light which is the taste I’m after. Just wondering how you get a really smooth consistency with an uncooked sauce ? Can you can get a smooth consistency in an uncooked sauce like you do in a...

Oh here is the recipe I was referring too… 1Tomato sauce—200 ÷ 284 x 100 = 70.42253% 2Tomato puree—64 ÷ 284 x 100 = 22.53521% 3Olive oil—16 ÷ 284 x 100 = 5.6338% 4Seasoning blend—4 ÷ 284 x 100 = 1.40845%