Trying out a new formulation with another flour for a NY style pizza at market 3/20/2012

These are some pictures of the formulation I am going to try out for my market pizzas.  I tried another flour and think I like the results.

The Lehmann dough toppings were Alfredo Sauce with garlic, spinach, cheddar, two blends of mozzarellas, applewood smoked bacon, spring onions, and olive oil soaked sun dried tomatoes sure was good. Using that Lehmann dough gave the highest oven spring and moistness in the crust. I had upped the IDY a little more on Monday.

Norma