How To Make Pizza Dough - Tom Lehmann's Emergency Dough Recipe

There are times you might need a batch of emergency dough to keep your pizzeria from having to close. Perhaps an unexpected large order comes in, or a charter bus full of customers wipes out your next day's supply. In this video, Tom Lehmann demonstrates how to adjust your existing dough recipe to create emergency dough that can be ready to serve in about one hour.

[@AAABeatbox]

RIP Tom Lehmann! A true legend.

[@hodeifabaswel9225]

Greetings from Indonesia, I would like to convey my deepest condolences on the passing of Mr Tom Lehmann to his Family and for everyone that feels the lost for His passing , He has been one of my knowledge source, surely He will be missed.

[@yewsuck5537]

Brian H. has been practicing opening his skins! Looking much better, dude. Now if only I would take some time and practice my skin opening. hahah I got Tom's older videos saved. I will add his new PMQ videos to my collection as well. Great Job guys. Thank you.

[@shortsaleyoda]

Says add 2% more water but talks about decreasing it to 58%? If regular recipe is 60% and you want more water, shouldn't it be 62% water? Please advise. Sorry to hear about Tom's passing...whst a legend that will surely be missed.

[@sukurkur]

Can someone please help me calculating the ingredients in Cups/Spoons We don't have access to a food scale(on a remote oil site 😅)

[@KarlBertyn]

hi, Where do you guys get the pizza dough boxes? ive been looking for them everywhere.

[@Spazster50]

If a large group of people suddenly come in at the end of the day, are they really going to wait around two hours for their pizza?

[@PizzaTV]

Spazster50 I suppose it always depends on just how good that pizza is!

[@chefkmkr]

hi i would like to ask you is this dough will work same as domino's pizza? kindly if you can give me the proper recipe it will be great help step by step can you?