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.
Norma
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