Bio

Tom Lehmann is a renowned baking and dough consultant and former food scientist at the American Institute of Baking (AIB). In his early years with the AIB, he directed 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. 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 went on to write others, in addition to penning monthly articles for PMQ Pizza Magazine ("In Lehmann's Terms") and Bellissimo Foods News Letter ("The Doctor is In"). 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 is an expert on all types of pizza/pizza production.