Lehmann dough rolled out thin in a cutter pan 4/17/2012

For a long while I had wanted to try some kind of Lehmann dough and try to roll it out thin to see what would happen. I took a small Lehmann dough ball (the same one day cold fermented Lehmann dough I am now using for pizzas) and rolled it out as thin as I could. I then docked the skin heavily, put it into a cutter pan and cut off the excess skin. It was then par-baked. The pizza was dressed with sauce, a blend of part-skim mozzarella and muenster cheese, baked applewood bacon and some fresh chives and Greek oregano from my garden. I must say the taste of the dressings were really good. The muenster cheese added with the part-skim mozzarella gave a nice taste to the dressings.


Norma