hey John,
I’m new to the pizza world. I have a pretty good dough, but its not great. Could I send a picture of it to you for some help?
You would probably have much better luck if you explained why you think your dough isn’t that great. Not sure if a picture could do any justice. Also, explain what dough management techniques you use, as that can play a huge part of your doughs success.
I think John Correll is retired. At least I have never seen him in here.
If you provide a description of what you feel is wrong with the doughand/or finished pizza, a copy of your dough formula, and your dough management procedure we will be more than glad to see what we can do to help you. Or, if you wish, you may contact me directly at tlehmann@aibonline.org or 800-633-5137 (ext. 165).
Tom Lehmann/The Dough Doctor
Thanks, I will call you tomorrow.