Steve’s Lehmann dough formulation worked out very well Tuesdau for making the pizzas for market. I had changed the yeast amount on Monday to 0.50% for a one day cold ferment. The resulting pizzas tasted and almost looked the same as when using the preferment Lehmann dough. I made Greek Style pizzas and pizza pinwheels and other products with Steve’s Lehmann dough formulation. They all worked out well. Some of the dough balls had to be opened cold right from the pizza prep fridge. The cold dough balls did open well, but there was a couple of small bubbles from opening the dough balls without any temper time.
Video of Steve cutting one of the pizzas.
http://www.youtube.com/watch?v=44-cRSXBl3Y This pizza had Alfredo sauce, two kinds of mozzarella, spinach, Romano cheese and oven roasted apple wood smoked bacon as the dressings. My distributor had given me a case of the wrong Stanislaus product last week. They gave me Full Red. With my regular added ingredients the pizza sauce was very tasty.
Pictures of some of the pizzas from Tuesday.
Norma
No comments:
Post a Comment