These are a few pictures of the preferment Lehmann dough pizzas made on Tuesday with a different mixing method and a little higher IDY % in the final dough mix. I had wanted to see what happen if the flour, preferment, and water were mixed first until it looked like they were incorporated, then add the IDY and salt, mix some more, and finally add the oil, how a batch would turn out in the final baked pizzas. I am not sure if it was the mixing procedure or the small amount of IDY that made the difference. The dough handled nicely even with the different mixing procedure and longer mix time. The resulting pizzas looked a little more Artisan to me. I have played around with the preferment Lehmann dough so much, but still don’t know which method is the best to use.
Norma
I am a celiac who misses really good pizza. Have you posted a recipe for those on a gluten-free diet yet?
ReplyDeleteHi Nellie,
ReplyDeleteNo, I don't have a recipe for those on a gluten-free diet yet, but did testing for Peter Reinhart new book that is supposed to be published sometime in April. I can't disclose any of those recipes right now (because to do the testing, you weren't allowed to tell what tests you did), but there are some pizza recipes that are going to be in his new gluten free book. I did testing on some of them.