EL-7 added to preferment Lehmann dough to help with opening dough ball 6/28/2011

The EL-7 added to the preferment Lehmann dough worked out well.  The dough was easy to open and the crust seemed to be moister since the EL-7 was added.  The taste of the final pizza with EL-7 tasted about the same as a regular preferment Lehmann dough pizza.

What I found interesting about the preferment Lehmann dough ball with the EL-7 added is it wanted seem to ferment more too, just like the "Old Faithful" dough ball did.  Usually in a one day cold ferment, I don't develop any big bubbles on the top of the dough balls, but did yesterday, even before the warm-up.  The warm-up time was a little over an hour and the bubble on top of the dough ball did become bigger.

Steve placed fresh basil from my garden on this pizza, so the preferment Lehmann dough with the EL-7 added was a Pizza Margherita, at least for this pie.

Norma