Bio


Tom Lehmann has been employed by the American Institute of Baking since 1965. In his early years with the AIB, he was responsible for directing the operations of the Experimental Baking Group. He took an interest in pizza in about 1967, when he was contracted to reverse engineer a popular pizza being produced in Chicago, Illinois. He was soon recognized as the local "pizza expert" on the AIB staff. Shortly afterward, he made his first pizza service call to John's Pizza, the first wholesale pizza manufacturer in the U.S.

 

In 1979, Lehmann wrote his first publication on pizza for the AIB, and has since written several more in addition to writing monthly articles for Pizza Marketing Quarterly ("In Lehmann's Terms"), Pizza Today ("The Dough Doctor"), and Bellissimo Foods News Letter ("The Doctor is In"). Additionally, he writes a number of articles for International publications and participates in Pizza Expo and the PMQ Pizza Shows annually. He has provided technical assistance to most of the large wholesale pizza manufacturers, pizza chains, and a good many of the smaller independent operators. He also conducts at least three pizza seminars for the AIB every year, in addition to many special pizza seminars developed for clients on a contract basis. He is familiar with all types of pizza/pizza production, and has most recently been providing the industry with assistance on the newly popular "bake to rise" pizza concept.