More Greek pizza with the preferment Lehmann dough 11/03/2011

I just wanted to add a post, and some pictures of how the Greek pizzas are turning out with the preferment Lehmann dough.  My Greek pizzas from the preferment Lehmann dough are more like a Sicilian pizza, (because they are thicker than a regular Greek pizza), but I still call them Greek pizzas.  I have started to grease the steel pan with corn oil to develop more of a crunch on the bottom crust, and so far that has worked well.  I use a fairly high amount of oil to grease the steel pan, so the bottom crust almost fries.  After the bake there is still a lot of corn oil in the steel pan.

I had a new customer that commented on how good this Greek pizza looked on Tuesday.  She decided to try a slice, and walked about with it.  After a little while she came back and said that the Greek pizza was the best pizza she had ever eaten, and she said she had tasted many pizzas.  She asked me if I had a regular pizza business anywhere, and I said no, I just operated this small pizza stand.  She bought the rest of the pizza, and also bought some regular slices of my NY style pizzas for her husband that doesn‘t like thick pizzas.  The lady asked for my cell number, and my home phone number, and said she is going to be ordering whole Greek pizzas the day before she comes to market, so they are ready when she is finished shopping at market.

We also made a Greek pizza with Alfredo sauce with minced garlic in the sauce with fresh vegetables, and also another kind of Greek pizza with different dressings.  The Greek style pizzas are starting to get some more attention.  I need to soon give some small slices for samples, to see if potential customers might like Greek pizzas from the preferment Lehmann dough.

Norma