Trying 3 different brands of pepperoni on a new Lehmann dough

Steve and I tried 3 different brands of pepperoni on a new Lehmann dough I was testing.  The one was a non curling pepperoni and it was the Margherita Coarse Slice pepperoni by Armour-Eckrich Meats. The next pepperoni was one was the Vermont smoked pepperoni and the other one was the Carando pepperoni in a stick. The Carando pepperoni is also a curling pepperoni and tastes almost like the Vermont smoked pepperoni in my opinion. The Vermont smoked pepperoni has a little bit more spicier taste. They all are good brands of pepperoni in my opinion. I will give a slight edge to the Vermont smoked pepperoni, but the Carando pepperoni is cheaper by the stick.

Norma

White Pizza, Lehmann dough

This is just another white pizza made with my same one day cold fermented Lehmann dough. I still find it interesting how the rim crust bakes differently on white pizzas than my regular cheese or meat pizzas.


Norma

Another Sicilian pizza made with the regular Lehmann dough

This was another Sicilian pizza made with my regular Lehmann dough which the dough ball was just scaled big enough for my steel pan. The Sicilian pizza from the Lehmann dough is very good. I think that any Lehmann dough could be used for a Sicilian pizza. I used corn oil to oil the steel pan.

Norma

Norma bakes on Steve's 1/2" steel plate in the deck oven

Steve was kind enough to bring his ½” steel plate for me to try out in the top of my deck oven. My top deck runs cooler than the bottom deck, but has a lower head space than my bottom deck. The bottom deck was about 548 degrees F. Steve and left the steel plate on the top deck for about 4 hours before we tried to make two pizzas. The steel plate did take a long time to get to the same temperature as the deck, but surely not the 4 hrs. The temperature on the steel plate was 500 degrees F when the first pie was made. The dough used is my regular Lehmann dough made with Kyrol flour. The first pie baked in about 6 minutes, or a little longer. The bottom crust didn’t burn at all. The second pizza tried went okay too with the steel plate, but the temperature of the steel plate then had fallen to about 438 degrees F. I don’t know why it fell so fast. The bake time for the second pie was a little over 7 minutes.


The 1/2" steel plate sure is heavy. When I lifted the ½” steel plate, I can now understand why people say it is so heavy.

Norma

Sicilian pizza from Lehmann dough ball

I scaled a Lehmann dough to 1.95 lbs. for another attempt at a Sicilian pizza in my 11”x17” steel pan. The steel pan was oiled with corn oil and the dough was left to proof in the pan for one hour. The resulting pizza was very good. It browned nicely on the bottom crust and did have a nice texture with a good taste in the crust. My regular Sicilian dough pizza for market it a little lighter in texture though.


Norma

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