Progess of the Lehmann NY Style "epoxy" pizza 5/29/2012

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

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

I started a new facebook page for Norma's Pizza at Roots' Farmer's Market and Auction 4/15/2012

I started a new facebook page for Norma's Pizza at Root's Farmer's Market and Auction.  That is where I have my small pizza business.  Also a few pictures are on my new facebook page with the other businesses I owned at Root's.

Starting a new adventure to see what happens.

https://www.facebook.com/#!/NormasPizzaAtRootsCountryMarketAndAuction

Norma

the progress of the regular Lehmann dough for market 3/27/2011

After a couple of weeks of experimenting with the preferment Lehmann dough and the regular Lehmann dough pizzas. and my customers and my taste testers telling me they couldn’t tell the difference from my preferment Lehmann dough pizzas and the regular Lehmann dough pizzas I was making, I decided to try the regular Lehmann dough again for market again. I started out with the regular Lehmann dough for market.


As I posted in Reply 940 http://www.pizzamaking.com/forum/index.php/topic,576.msg175315.html#msg175315 and Reply 984 http://www.pizzamaking.com/forum/index.php/topic,576.msg177357.html#msg177357 in the Lehmann dough thread I tried Steve’s formulation and did like it. Since then I have made some Lehmann doughs and preferment Lehmann doughs to let my taste testers and customers taste to see if they could tell the difference.

I sure don’t know how the switch will be, or if I will go back to the preferment Lehmann dough. The preferment Lehmann dough seems like an old friend of mine since I have used it for about 2 years. I hate to leave an old friend that gave me such good mileage. The regular Lehmann dough is easier to make and saves me a little time. I think I will be able to either change the yeast amount or the final dough temperature to be able to make the same dough consistently though out the changing temperatures of market during the course of different seasons, but I am not sure.

I did make two different Lehmann doughs for yesterday with one having a little less oil in the formulation. Really, no differences could be told with using a little bit less oil. I might tweak the formulation of percentage of oil more in the next couple of weeks with a test batch of dough.

The Lehmann dough pizzas did seem to have good oven spring, decent browning on the rim crust, and decent bottom crust browning. The Lehmann dough also did seem to make a decent Greek style pizza, cheesy bread sticks, pizza pinwheels and garlic knots. The reheat of the slices and holding the pizzas in the heated cabinet also went well.

I only took a couple of pictures of the Lehmann dough pizzas yesterday along with one Greek pizza.

Steve had asked me to help make pizzas at his church on Thursday and has told me he modified the Lehmann dough more. I will see how those pies bake and look on Thursday.

Norma

Using Steve's Lehmann dough formulation for market pizzas since I went on a pizza tour 3/12/2012

Steve’s Lehmann dough formulation worked out very well Tuesdau for making the pizzas for market. I had changed the yeast amount on Monday to 0.50% for a one day cold ferment. The resulting pizzas tasted and almost looked the same as when using the preferment Lehmann dough. I made Greek Style pizzas and pizza pinwheels and other products with Steve’s Lehmann dough formulation. They all worked out well. Some of the dough balls had to be opened cold right from the pizza prep fridge. The cold dough balls did open well, but there was a couple of small bubbles from opening the dough balls without any temper time.


Video of Steve cutting one of the pizzas. http://www.youtube.com/watch?v=44-cRSXBl3Y This pizza had Alfredo sauce, two kinds of mozzarella, spinach, Romano cheese and oven roasted apple wood smoked bacon as the dressings. My distributor had given me a case of the wrong Stanislaus product last week. They gave me Full Red. With my regular added ingredients the pizza sauce was very tasty.

Pictures of some of the pizzas from Tuesday.

Norma