Dough Clinic

Tom Lehmann has Passed Away

Started by Brian Hernandez

Pages1 2 3 ... 10

Replies: 194
Views: 51,530

February 12, 2024, 12:01:39 PM
by spudman99

Hollow rim

Started by Jersey Pie Boy

Replies: 13
Views: 172

Today at 01:30:09 AM
by Heikjo

Proofing in bulk vs. proofing when portioned

Started by stamina888

Replies: 13
Views: 296

Yesterday at 03:25:41 PM
by Jersey Pie Boy

New member looking for dough advice

Started by electron_si

Replies: 3
Views: 77

March 12, 2025, 06:01:01 PM
by electron_si

Cold Ferment Density

Started by jspiegz

Replies: 7
Views: 100

March 12, 2025, 04:57:37 PM
by TXCraig1

6 day dough ball experiment.

Started by DDT

Replies: 18
Views: 329

March 12, 2025, 03:05:01 PM
by DDT

Adjusting yeast for frozen NY pizza dough

Started by flaviowolff

Replies: 5
Views: 119

March 11, 2025, 10:13:43 AM
by Yuvalvv

Dough always elastic with spiral mixer

Started by Dentifrice

Replies: 3
Views: 154

March 07, 2025, 08:20:11 AM
by Yuvalvv

Dough very tough during initial mix - Second Batch Issues?

Started by Neal Politan

Replies: 2
Views: 113

March 05, 2025, 02:43:37 PM
by Neal Politan

Tom Lehmann/Yuval cold fermented pizza dough

Started by sadexpunk

Pages1 2 3 ... 10

Replies: 190
Views: 6,703

March 05, 2025, 12:01:34 PM
by gcpizza

Gum line

Started by Frank_Reyes

Replies: 9
Views: 2,503

March 04, 2025, 06:37:18 PM
by Yuvalvv

Ideal temperature for balling

Started by ivowiblo

Replies: 3
Views: 243

March 04, 2025, 10:57:04 AM
by ivowiblo

Historic pizza dough recipe, need help

Started by matthewstultz

Replies: 11
Views: 472

March 03, 2025, 10:10:26 PM
by gcpizza

Thank you for all the help so far

Started by Pizza someday

Replies: 5
Views: 115

February 28, 2025, 10:49:19 AM
by Yuvalvv

Gum lines/chewy

Started by PizzaCake4365

Replies: 2
Views: 117

February 28, 2025, 07:08:31 AM
by nanometric

Causes of thin spots?

Started by hammettjr

Pages1 2

Replies: 31
Views: 5,404

February 27, 2025, 03:28:52 PM
by ivowiblo

Tavolini 00 Flour

Started by bolus

Replies: 5
Views: 223

February 27, 2025, 12:19:41 PM
by kori

Sweetspot oil %?

Started by stamina888

Replies: 2
Views: 166

February 24, 2025, 02:26:43 PM
by nanometric

King Arthur Pizza Dough Flavor?

Started by scottcitron

Replies: 5
Views: 623

February 20, 2025, 04:55:30 PM
by Yuvalvv

Dough balls never smooth

Started by tapout86

Replies: 6
Views: 279

February 14, 2025, 11:50:54 PM
by Heikjo

Tom Lehman's dough recipe

Started by JohnnyPizzen

Replies: 14
Views: 6,938

February 13, 2025, 09:37:57 AM
by Pete-zza

dough formulation to be able to spin in competitions?

Started by stevenfstein

Replies: 7
Views: 407

February 09, 2025, 06:17:07 AM
by TXCraig1

Bromated flour for height in Sicilian pizza

Started by GumbaWill

Replies: 3
Views: 241

February 07, 2025, 03:28:19 AM
by GumbaWill

Help with Unicorn Crust

Started by matthewstultz

Replies: 2
Views: 719

February 04, 2025, 01:50:16 PM
by fazzari

Roscioli Flour?

Started by Grasso Sanguich

Replies: 0
Views: 159

February 02, 2025, 10:23:44 PM
by Grasso Sanguich

How to avoid burnt bubbles on neapolitan style pizza Marinara and Bianca

Started by slotti

Replies: 8
Views: 407

February 02, 2025, 07:14:59 PM
by cmullin

24h Direct Dough not getting consistent results

Started by Siferuk23

Replies: 13
Views: 1,213

January 31, 2025, 02:16:34 PM
by kori

Neopolitan dough not behaving as expected

Started by Larryrael

Replies: 8
Views: 376

January 30, 2025, 06:10:52 AM
by TXCraig1

Nitpicking issues with bubbles/stretching

Started by TronJunior

Replies: 7
Views: 388

January 28, 2025, 06:16:13 PM
by TronJunior

Pizza conservation

Started by Freddie78

Replies: 9
Views: 402

January 27, 2025, 04:50:40 PM
by Yuvalvv