Since I was planning on going on the pizza tour this Friday with the other members of this forum, (if I can go now since my refrigerator broke down completely last evening and my mom started having bad back problems yesterday) I knew I wouldnít be able to make the preferment part of the Lehmann dough. I decided after I tasted Steveís Lehmann dough pizzas at his home at http://www.pizzamaking.com/forum/index.php/topic,17934.0.html
I was going to try his formulation for market for the week I canít make the preferment. Steve had started using that formulation after I had tried the different attempts on the pizzas at http://www.pizzamaking.com/forum/index.php/topic,17417.0.html
but Steve modified that formulation to use less oil and some of the other ingredients and upped the salt in the formulation.
I just made one dough ball to try out to see how it would bake in the deck oven. I didnít have time to mix Steveís formulation until Monday evening, so I had upped the IDY and had left the dough ball sit out at room temperature for 1 Ĺ hrs. before cold fermenting for almost one day. I had planned to make the pizza in the late afternoon to see how it would bake and taste. When it came time to start to open the dough ball the dough ball started opening nicely, but all of a sudden we became very busy. The skin was only partly opened and I had to start making regular pizzas for my customers. The partly open skin was then covered with two cut plastic bags. It sat on the marble slab for over an hour. I should have taken a picture of what the partly opened skin looked like, but Steve and I didnít have much hope for it because it was sticking to the marble slab, and sure was not the easiest to pick up (became deformed). I lightly dusted the skin with bench flour again and continued. The resulting pie sure was good even with all the problems. It had to be baked on the top deck because we were too busy to try to put it on the bottom deck. I do bake on the top deck but not as often as the bottom deck. Surprisingly, even after the problem of the skin being deformed the final Lehmann dough pizza was very good. I think it could have been better looking in appearance, but Steve, my taste testers and I thought it tasted about the same as my preferment Lehmann dough pizzas.
This is a video of Steve cutting the pie with a pizza cutter.
Thanks Steve for giving me a formulation to use for next Monday. It produced a very good pizza.
This is a print out of Steveís formulation (with changed IDY I used) for the Lehmann dough and the pictures of the final pizza.