Pizza Focus:
Dough Trends and Issues Faced by Pizzeria Operators

Tom Lehmann – The Dough Doctor, American Institute of Baking
Jeff Zeak, American Institute of Baking

Time: 11:00 a.m. Sunday
Location: Interactive Pizza Test Kitchen

The American Institute of Baking's Tom Lehmann and Jeff Zeak will tackle pizza dough problems such as: dough formulation; gum line formation (dense dough layer below the sauce); proper selection of and care for baking pans; as well as trends such as gluten-free dough, and Neapolitan and Sicilian pizza styles. Questions are encouraged in this session!