Author Topic: Tom Lehmann's Dough Management Procedure  (Read 372 times)

0 Members and 1 Guest are viewing this topic.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24851
  • Location: Texas
  • Always learning
Tom Lehmann's Dough Management Procedure
« on: July 06, 2016, 03:20:51 PM »
Several years ago, Tom Lehmann published a Dough Management Procedure detailing a method that professionals might use in their businesses with large volume requirements typical of pizza businesses. And it has successfully served that purpose. While the Dough Management Procedure may not apply to every possible style of pizza, it is general enough to apply to most styles. Also, with a few changes, such as mixing speeds and times to reflect the type of mixer being used and the amount of dough being made, and using storage methods other than cross-stackable dough boxes (like bowls or bags), the Dough Management Procedure can be also used by non-professionals in a home setting.

Here is Tom's Dough Management Procedure:

1. Determine water temperature needed to give a finished (mixed) dough temperature of 80 to 85F. With a room temperature of 70 to 75F, this will typically require a water temperature of 65F using a planetary mixer.
2. Add the water to the mixing bowl.
3. Add salt and sugar (if used) to the water. Do not stir in.
4. Add the flour and then add the yeast.*
5. Mix for two minutes in low speed, add the oil and mix for one more minute in low speed.
6. Then mix for 8 to 10 minutes at second (medium) speed or first speed for approximately 15 minutes. The idea is to mix the dough just until it takes on a smooth appearance.
7. Check the finished dough temperature (it should be in the 80 to 85F range).
8. Take the dough directly to the bench for scaling and rounding/balling.
9. The dough should be cut and balled within a 20-minute time period.
10. As soon as the dough is formed into balls, place in plastic dough boxes and wipe the top of the dough balls with salad oil.
11. Immediately take the dough boxes to the cooler and cross stack them.
12. Allow the dough boxes to remain cross stacked in the cooler for 2 hours, then down stack and nest the dough boxes.
13. The dough will be ready to use after 16 hours in the cooler.
14. To use the dough, remove about a 3-hour supply of dough from the cooler, leave it in the covered dough boxes and allow it to temper AT room temperature for 60 to 90-minutes, then begin shaping the dough into pizza skins for immediate use.
15. The dough will remain good to use for up to 3 hours after you first begin using it.
16. Any dough remaining in the cooler will keep for up to 3 days.
*If the yeast is fresh yeast, it can simply be crumbled on top of the flour

Peter

Offline aiisshsaak

  • Registered User
  • Posts: 3
  • Location: Eindhoven
  • I Love Pizza!
Re: Tom Lehmann's Dough Management Procedure
« Reply #1 on: July 26, 2016, 04:58:26 PM »
Hello, Thank you for sharing this helpful precedure.
I am still strugling to have the dough ready for baking. can you tell me what is the temperature of cooler should be ?

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24851
  • Location: Texas
  • Always learning
Re: Tom Lehmann's Dough Management Procedure
« Reply #2 on: July 26, 2016, 05:03:55 PM »
Hello, Thank you for sharing this helpful precedure.
I am still strugling to have the dough ready for baking. can you tell me what is the temperature of cooler should be ?
aiisshaak,

Tom has discussed cooler temperatures at Reply 1 at:

http://www.pizzamaking.com/forum/index.php?topic=43168.msg432148;topicseen#msg432148

Peter

Offline aiisshsaak

  • Registered User
  • Posts: 3
  • Location: Eindhoven
  • I Love Pizza!
Re: Tom Lehmann's Dough Management Procedure
« Reply #3 on: July 26, 2016, 05:14:47 PM »
Ah thanks for your quick reply, much appreciated :)


 

wordpress