Frozen Lehmann Dough Ball made in Universal Bread Machine, with manteca used to make Pizza 5/10/2011

The extra Lehmann dough ball with manteca, that was made in the UBM, circa 1904 (after it was cleaned up), was made into a pizza Tuesday.  I had left the dough in the refrigerator until Friday evening.  By that time there was one big bubble on top of the dough ball. The dough had cold fermented for 5 days, and then was frozen until Monday, when it was left in the deli case to thaw until Tuesday.

I left the Lehmann dough ball with added manteca warm-up at market yesterday for about 2 hrs.  The dough ball was easy to open.  The pizza baked fine and this time there was no screen needed to keep the bottom crust from browning too much.

This pizza had a much better flavor in the crust than last week, and there was no oily feeling, when eating the crust.  Steve, a couple of stand holders and I thought this pizza was very tasty with the added manteca.

http://www.pizzamaking.com/forum/index.php/topic,13668.msg138596.html#msg138596

Norma