When Steve and I tasted the pizza, it did have better taste than when regular olive oil is added. While eating a slice, both of us noticed something like a slippery feeling in our mouths. It wasn’t greasy, but just different. I liked the taste of the Lehmann dough crust with the manteca added better than when olive oil is added to the dough. I gave my daughter a slice and she reheated it after I returned home. She really liked this pizza, also.
I didn’t use the second Lehmann dough ball with the manteca added. It is still in my refrigerator and I don’t know if I am going to use it at home or let it ferment more, then freeze it to try next week.
Thanks Peter for coming up with a formula for me to use in the UBM.