The Lehmann dough using the Stretch-Out product was an interesting experiment for Steve and me. I cut the Stretch-Out product into the flour (with a fork) and used hot water to hand mix the dough with a spatula. Steve suggested to let the dough sit for about 10 minutes , to fully hydrated the flour and other ingredients, and then it was mixed with a rubber spatula again. balled, then covered with olive oil. The dough ball looked like a normal dough ball. Since I didn’t have another bigger plastic container, along at market, we decided to use a red container I had at market. We couldn’t watch how the dough was fermenting on the sides or bottom of the container, but felt the dough and looked at it, and decided to use it in less than 1 ½ hrs. after it was mixed.
The dough using the Stretch-Out product was easy to open, with no stretch back in the dough. It looked like normal dough. After the bake, Steve and I were both surprised how moist the crumb was of this pizza. It was light and also tasty. The Stretch-Out pizza even had oven spring. That is quite a feat for such a short time mix and fermentation. Steve and I talked about how easy the dough was to mix and also how it was possible to get such a good tasting pie, in such a short while.
I gave Steve some of the Stretch-Out product to take to his home to try.
Norma
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