Dueling Two Greek Pizzas 9/27/2011

I wanted to compare how a preferment Lehmann dough ball and a MA#2 dough ball would compare when making a Greek pizza in how the final pizza tasted and also how both bottoms browned, if the same amount of dough was used, both pies were baked at the same time, both were dressed the same, the same amount of manteca was added to the 10” steel pans, and the bake times were both the same.

I thought there were some interesting results from this experiment.  The bottom crusts did brown differently when the same amount of manteca was used, the bake times were both the same, and both pies were baked simultaneously.  The preferment Lehmann Greek pizza bottom crust didn’t brown as much as the MA#2 Greek pizza crust bottom.  My taste testers, Steve and I all tasted both pies and our favorite was the preferment Lehmann Greek pizza.

Another interesting thing came out of this experiment, and a subsequent experiment for an emergency Greek pizza made by Steve.  I try to control how much cheese I used on any pizzas made for market, because it costs money for the cheeses applied.  If I had made this same pizza at home I probably would have added more cheese like Steve always does for his Greek pizzas.  I applied the same kinds blend of cheeses that Steve applied in his emergency Greek pizza, but didn’t apply near as much cheese that Steve did.  Steve’s pie had much better browning and crispness at the edges than my two experimental pies did.

The dressings used on both of my experimental pizzas was my regular sauce, spinach, cauliflower, and 3 blends of cheeses, being the mild cheddar the predominate cheese.

Norma