There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Thursday, March 29, 2012

the progress of the regular Lehmann dough for market 3/27/2011

After a couple of weeks of experimenting with the preferment Lehmann dough and the regular Lehmann dough pizzas. and my customers and my taste testers telling me they couldn’t tell the difference from my preferment Lehmann dough pizzas and the regular Lehmann dough pizzas I was making, I decided to try the regular Lehmann dough again for market again. I started out with the regular Lehmann dough for market.

As I posted in Reply 940 http://www.pizzamaking.com/forum/index.php/topic,576.msg175315.html#msg175315 and Reply 984 http://www.pizzamaking.com/forum/index.php/topic,576.msg177357.html#msg177357 in the Lehmann dough thread I tried Steve’s formulation and did like it. Since then I have made some Lehmann doughs and preferment Lehmann doughs to let my taste testers and customers taste to see if they could tell the difference.

I sure don’t know how the switch will be, or if I will go back to the preferment Lehmann dough. The preferment Lehmann dough seems like an old friend of mine since I have used it for about 2 years. I hate to leave an old friend that gave me such good mileage. The regular Lehmann dough is easier to make and saves me a little time. I think I will be able to either change the yeast amount or the final dough temperature to be able to make the same dough consistently though out the changing temperatures of market during the course of different seasons, but I am not sure.

I did make two different Lehmann doughs for yesterday with one having a little less oil in the formulation. Really, no differences could be told with using a little bit less oil. I might tweak the formulation of percentage of oil more in the next couple of weeks with a test batch of dough.

The Lehmann dough pizzas did seem to have good oven spring, decent browning on the rim crust, and decent bottom crust browning. The Lehmann dough also did seem to make a decent Greek style pizza, cheesy bread sticks, pizza pinwheels and garlic knots. The reheat of the slices and holding the pizzas in the heated cabinet also went well.

I only took a couple of pictures of the Lehmann dough pizzas yesterday along with one Greek pizza.

Steve had asked me to help make pizzas at his church on Thursday and has told me he modified the Lehmann dough more. I will see how those pies bake and look on Thursday.


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