Many Faces and Coloring of the crusts in using the Preferment Lehmann dough with added dairy whey 2/15/2011

I had added Dairy Whey to a 15 lb. batch of pizza dough to see if there would be better crust coloration, in the amount of 4% to the total weight of the flour. The dairy whey does give better crust coloration, but I don't know at this point if I am willing to absorb the added expense in using dairy whey because I only own a small pizza stand and have to watch my expenses.

What is interesting to me is every pizza that is made has a somewhat different look.  It is almost like every pizza has its own DNA or fingerprint.