This is another Greek pizza made with the preferment Lehmann dough. I forgot my steel pan that I had at home, so I had to use a non-steel pan for this Greek style pizza. The Greek pizza did turn out okay in my non-steel pan, but I like the results of my steel pan better, when making a Greek style pizza. My steel pan make the edges of the pie brown more even, and also the pie is much easier to get out of the pan when using a steel pan.
This time I didn’t dock the preferment Lehmann dough, but I did roll it out with a rolling pin. I don’t know if is the non-steel pan made the pie rise in the pan, while in the oven or not, but I had to watch it and then pick around the edges to break the seal, so the pie would go back down in the pan. Somehow, the pie baking started to rise and not touch the bottom of the pan. As soon as I broke the seal around the crisp edges the dough went down to the bottom in the pan. This same thing happened yesterday, with the pizza I posted at the Greek thread, using Peter’s MA#2 formula for a Greek pizza, at Reply 271 http://www.pizzamaking.com/forum/index.php/topic,691.msg150630.html#msg150630
The Greek pizza was dressed with garlic herb infused oil, my regular tomato sauce, spinach, cheddar, 2 kinds of mozzarella, Mortadella, and fresh cherry tomatoes from my garden.
Norma
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