I found out the preferment Lehmann dough and the regular Lehmann dough can be mixed, and the gluten must have arranged itself okay, because the dough balls sure felt different today, and they could be opened. I used the dough balls for cheesy breadsticks, Greek style pizza, Calzones, other items, and some regular pizzas. I really didn’t think the dough balls would be useable today, but they were. Dough still never ceases to amaze me. I don’t know how the tangled mess rearranged itself.
For the Greek pizza I greased the steel pan with 3 tablespoons of manteca to see what would happen. That is a lot of manteca in my opinion, but I wanted to see if the bottom crust would brown better, and also have more crunch.
First set of pictures were the cheesy breadsticks. Second set of pictures were the Greek pizza. Third set of pictures are the one regular pizza. I didn’t take any pictures of the other products, or the other pizzas.
link to where I commingled the dough balls. http://learningknowledgetomakepizza.blogspot.com/2011/09/trial-regular-lehmann-and-preferment.html
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
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