The pizza did brown a little bit better and still retained moisture in the crust. Now since trying a really low bake temperature I also have more unanswered ideas. I wonder how such a low bake temperature can also have a good oven spring. I never would have thought this dough would have good oven spring. The taste of this pie was good, but not as good as when using Paul’s Manitoba flour with a much higher hydration.
If anyone wants to read the whole thread about me trying the milk kefir in a Lehmann dough with (Pete-zza) Peter’s help, this is the thread. http://www.pizzamaking.com/forum/index.php/topic,12173.0.html
The formula I used for this pizza is on the above thread.