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

Steve's and Bob's Event..what great starter pizzas!!! :)

Steve and Bob had an event with their WFO Airstream trailer.  I stopped in to visit.  What great pizzas they were making.  Steve used a spiral mixer to mix the dough and the Ischia starter for the dough to ferment.

Norma

Regular one day cold fermented Lehmann dough made into a Sicilian pizza

I decided Tuesday to try a regular Lehmann dough ball I use at market posted on this thread http://www.pizzamaking.com/forum/index.php/topic,18407.0.html to make a Sicilian pizza in a small steel pan. I would have tried a larger steel pan, but didn’t have any dough balls scaled for the larger steel pans. Using the bigger dough ball for a smaller steel pan made the TF a little too thick, but the resulting pizza was almost like the Sicilian pizzas I have been making at http://www.pizzamaking.com/forum/index.php/topic,18281.0.html


Next week if I remember to scale some bigger dough balls, (the same amount as on the Sicilian thread) I will try them out in a bigger steel pan.

The first whole Sicilian pie was purchased before I could analyze it better. The second Sicilian pie Steve and I could taste and look at more. It tasted good to us. It would be a lot easier for me if I could just use the same dough for all my pizzas.

Norma