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Hey Guys, Wondering if you can achieve a pizza with a puffy corncione but less sag than a neopolitan pizza by cooking in a wood/gas oven at a lower temp of say 500 degrees for a longer amount of time ? Looking at moving to a rotating wood/gas oven for our delivery carry out business but need to...

Hi Folks, Wondering if anyone has any thoughts or experience using rotating brick ovens like the Marra Forni Rotator brick ovens ? Thinking about changing from our current thin crust sheeted conveyor based pizza style. We currently sell about 500 original, wholemeal spelt, or gluten free pizzas...

Hi Tom & Folks, Just wondering if I should notice a difference in the final pizza crust if I lightly oil my dough balls with olive oil instead of canola oil (what I do now). Am using the standard dough management process of your’s Tom e.g. we from there go straight to cross stacking in cool...

Hi Tom, Wondering are the effects of doing smaller batches of dough in a spiral mixer (compared to the to when we do batches that fill the mixer)? The reason I’m asking is we’re getting a wetter and what looks to be a better mixed final dough. I made sure the measurements were perfectly scaled...

Hi Tom, Wondering what the best process is for proofing your sheeted thin crust pizza bases on the trays straight after mixing. The reason I’m thinking about it as a new process for us is that if the bases are stacked in the cool room with lids on (like dominoes Australia does)…then no one...

Hi Tom, Do I actually need flour in my premixed goodie bags ? At the moment I use IDY, Sugar, Salt, & 100g Flour. But if I don’t actually need flour, I’d rather not use it. I’m not really worried about masking the ingredients, just want to reduce the chances of errors. Appreciate the help

Hi Tom, I’m wondering if it’s ok to add more flour at the end of your mix if you find your dough to be too soft. If not, when is the best time ? Occasionally I’m getting final mixed dough that is too soft…often even if I’ve put less water in because the same thing happened the day before...

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...

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...

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, 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...

Hi Tom, Just wondering what you were referring to when you said tomato sauce and tomato puree in your below sauce recipe. In Australia I’m playing with tomato paste, pasatta, canned tomatoes(in juice) and crushed tomatoes. (Have included them in the attached photo) The problem is I’m trying...

Hi Tom / Guys, I’m wondering if I really need my dough to have a second rise (in dough ball shape) if I’m doing thin n crispy style pizza and using a dough roller ? Was thinking I could do an initial rise at room temperature (21-27 Celsius) after mixing, then a cold bulk ferment overnight in...

Hey Guys, Anyone think of any problems with finishing pizzas straight out of the oven with store made garlic oil (or garlic confit) ? It tastes amazing, I know another store that does it, but I can’t stop thinking about the risk of botulism. We’re talking about a 1 litre squeeze bottle, made...