One day cold fermented Lehmann dough, then frozen, baked into a pizza in Steve's WFO..What a Difference!..lol

This pizza was made from one day cold ferment dough ball, that was then a frozen. My regular Lehmann dough sure bakes differently in Steve’s WFO. I am lucky to have a friend like Steve, that lets me try out different doughs in his WFO.  This was my regular market dough that usually makes NY style pizzas.


This usually NY style pizza really baked almost like a Neapolitan pizza. The bottom crust was soft with nice spotting on the bottom crust. This was another kind of different pizza I got to experience.  This pizza was baked until the bottom seemed brown enough and then finished by putting the peel into the top of the WFO.  Steve even shared some of his great homebrew with me! :)  I should have broken the bubbles in the skin, before the bake.  Those bubbles got too brown in the hot heat, but they still were tasty.

Thanks Steve! :)

Norma