Steve's Experiment with week old Lehmann dough baked in a pan! 12/13/2011

This was a regular Lehmann dough that Steve had made and cold fermented for a week. He had placed the skin for a 16” pizza in a 14” pan and left it proof all day. This pizza sure turned out different and was very good from the long cold ferment time and also from baking in the pan. Steve didn’t have his camera at market yesterday, so I took the pictures.


Norma