Tom Lehmann "The Dough Doctor"
I got that title hung on me back in the 1970's when I was working in Mexico (traveling for U.S. Wheat Associates) visiting bakeries fixing their problems and showing them different types of products that can be made using flour made from U.S. wheat. When I started writing for Pizza Today Magazine, Jerry Durnell (editor) asked me for a title for my column, after some discussion, I told him that I was known as "The Dough Doctor" in Mexico, and much of Latin America. It took him about two nano seconds to agree to the name of the column as "The Dough Doctor". Actually, I wanted to it to be named "In Lehmann's Terms", a play off of my last name. A few years later when Steve Green started Pizza Marketing Quarterly Magazine (PMQ) he asked me to write a column for him too, this time I got my wish, so the name of my column for PMQ is "In Lehmann's Terms" both by "The Dough Doctor", so now I am known as The Dough Doctor, or Dough Doc, or just Doc. It is more than just a name to me, it is an honor given to me by the pizza industry.