Preferment Lehmann dough Pizzas made with KASL, 50/50 Mondako and Power Flour and 100% Power Flour 1/03/2011

These are some of the pies made with KASL yesterday. The dough handled beautifully, and the resulting pies were better looking, compared to the pies made with ADM Gigantic Flour, at least in my opinion. My camera seems to show the rims of pizzas lighter than what they really are, unless I take a close-up picture. I guess that is because I use a cheaper camera, and don’t really take the time to try and get the best shots of different pizzas.

This was the pie made with the 50/50 blend of Mondako and Power Flours. The dough wasn’t as easy to handle as the KASL pies, but that could be due to the fact that I mixed the 50/50 blend in my Kitchen Aid mixer instead of the Hobart mixer. At least that is my guess.

This was the pizza made with 100% Power flour. Like the blend of Mondako and Power flour, this dough wasn’t as easy to handle as the doughs made with KASL. Steve, my taste testers, and I also didn’t think the 100% Power flour made a better pizza, than KASL.


Norma