The NY style “epoxy” Lehmann dough pizza turned out well. The temperature inside market today was hot and about 92 degrees or higher at my stand. The dough was left to sit out and warm up for about 1 ½ hrs, or longer, which might have been too long at that high of the temperature, and the dough proofed a lot in that amount of time, but after flouring the dough ball a little it was a breeze to open. The “epoxy” Lehmann dough pizza had decent oven spring, good moistness in the rim, and a nice crispness on the bottom crust. The taste of the crust was also good. I don’t think I would have needed to add the extra sprinkles of IDY in the final dough.
I sure don’t know where the idea of Jimmyg will take us in using the “epoxy method” to make different styles of pizzas, but it sure is interesting.
Norma
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