The pizza was baked on my pizza stone at around 500 degrees F. The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni.
Although this pizza didn’t have the airy crust I usually get, the taste of the crust was more tender and did taste much better than using KASL, in my opinion. The crust is also more crunchy than when using KASL. Even at my lower bake temperature in my home oven, this pizza did turn out much better.
This is what I posted in the other thread also to let Brian know I had tried the Better for Bread flour.
Thanks Brian (sfspanky) for telling me about trying Better for Bread flour in a poolish dough. Brian Splangler is the owner of Apizza Scholls
I made the preferment Lehmann dough pizza using GM (Better for Bread flour) at Brian’s (sfspanky’s) recommendation for the Better for Bread flour. I want to thank Brian for suggesting the Better for Bread flour. The pizza was better using Better for Bread flour. Not to clog up this thread too much with my pictures, I will post the other pictures under my Preferment Lehmann dough thread and what I did with the dough at Reply 725 http://www.pizzamaking.com/forum/index.php/topic,9908.msg124104.html#msg124104
I will have to do more tests on this dough with Better for Bread flour to see if I can get consistent results.