The Lehmann dough made with the Goya manteca (mixed in the UBM) was made into a pizza yesterday at market. I thought the taste of the crust wasn’t as good, as the other manteca I used, but Steve thought it was about the same. There wasn’t any slippery or oily taste when the crust was tasted. The pizza baked about the same, when using the Goya manteca. The only thing I noticed was the dough ball was harder to open and seemed drier than the hydration I used for this dough. When I mixed the Lehmann Goya manteca dough, in the UBM, it seemed really soft. I don’t know why the dough seemed drier. The taste of the crust using Goya manteca was different than using olive oil.
I still have the extra Lehman dough ball with Goya manteca cold fermenting in my refrigerator and will watch how it ferments. I probably will freeze that dough ball before it ferments too much. I then will use that dough ball next week to compare how the second pie tastes when using the Goya manteca in the Lehmann dough.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.