Greek Pizza made 1/29/2010

I removed one preferment Lehmann dough ball from my freezer that was smaller.  It wasn’t the right weight Peter set-forth for a Greek-style pizza, so after it was unfrozen in the mircowave, I just cut off a small portion until it weighed the right weight.
I didn’t want to waste the small piece of dough so I used that for another experiment.  I pressed on the edges and the middle of the dough while it was in the deep-dish pan so the dough wouldn’t rise too much while it was in the oven.

I must say the preferment Lehmann dough did work out well for a Greek-style pizza in my sloping deep-dish pan.  My home oven was around 500 degrees F and I put the deep-dish pan right on the stone on the second to the bottom rack position.  I was surprised how well the preferment Lehmann dough worked out for this pie.  The edges turned out nice and crunchy and the bottom browned well. The deep-dish pan was slightly oiled.  What really surprised me was the crust of this Greek-style pizza tasted so much different than my regular pizzas I made with the preferment Lehmann dough.  I don’t see why any sugar would have to be added to my preferment Lehmann dough formula.  I really enjoyed the slices of the Greek-style pie I ate.

Thanks Peter for figuring out how much dough I needed for my sloping deep-dish pan.

Norma