As you know, with the preferment Lehmann dough we were operating within a strict set of constraints as imposed on you by the management of the market. I don't know offhand how you might adapt the preferment Lehmann dough to achieve a Pizzarium type dough while operating within the same set of constraints. You might have to come up with another dough formulation that gives you that style of pizza. Also, you would have to decide whether you are willing to make another dough just to be able to offer a Pizzarium style pizza in a one day a week operation. I have been only loosely following the action on the Pizzarium thread. I would have liked to follow that thread more closely but the volume of posts on the forum has been so high lately, with over a 100 new posts a day, that it has been difficult for me to review them all in my role as a Moderator and to try to fully comprehend each post at the same time. The Pizzarium thread is a very active thread with many participants and many variations of dough formulations, ingredients and methods and a lot of links to videos, articles, etc. Since you have been in the thick of things for some time, you will be in a better position than I to know how, if at all, you might modify the preferment Lehmann dough formulation to achieve a Pizzarium type pizza within the constraints imposed by the managers of the market operation.
With respect to the preferment Lehmann dough formulation itself, the only thought I had in the way of modifying it would be to increase the dairy whey content, maybe to around 10%. I believe that was the number Tom Lehmann tossed out. It would be interesting to see if his number is a better number to use than the 4% figure I suggested.
I know I have to work at market in the time restraints that are imposed for me. I was thinking along the lines of making the same poolish for the preferment Lehmann dough and trying to incorporate it into a preferment Lehmann dough for a Pizzarium style dough on a Monday. The last formula I used is at Reply 519 http://www.pizzamaking.com/forum/index.php/topic,9989.msg127198.html#msg127198
In that formula I used the poolish from one dough ball for the preferment Lehmann dough, but added cake yeast also, because for me cake yeast does seem to make the dough more bubbly. At least for now that is my thought. I upped the hydration and added more oil, but basically it is almost like a Lehmann dough. At least the preferment Lehmann dough poolish did work by making it on a Friday and then incorporating it into the dough on Sunday. Since I did use all KASL in my last experiment, I would tend to think it might work out for a Pizzarium style, but donít know. This week I might try again. It doesnít take me very long to make doughs at market in my mixer, but I would first have to see if any customers are even interested in a Pizzarium style at market. The people that did taste the Pizzarium style really raved about it. One customer wanted to buy the rest of the pie, but I wanted to have a few slices to reheat. I know the Pizzarium thread is very active and I even have trouble trying to understand all that is happening on that thread. With each member that tries something different there, or posts links or videos there is something to be learned.
I can understand as your role as a moderator with all the new posts each day it is hard to keep up on all that is going on and also trying to police what is going on in the entire forum. Your job as a moderator and the other moderators can take a lot of time. Many thanks to you and the other moderators for making this forum a friendly place that anyone can learn.
If I have time this Friday I will also mix a Lehmann dough with 10% dairy whey to see what happens. The crust did brown better than my regular preferment Lehmann dough, but I donít really think it would be worth investing more money to purchase dairy whey for the little bit of browning I did get. The pizzas baked with dairy whey do need to be watch more closely when they are in the oven. The bottom crust was browned just right in my opinion with added dairy whey. I wonder what will happen with that with the added dairy whey. The only way I will know is to try.
Lorenzo from Roccaís Pizza was over at market to visit again yesterday. Steve and I talked to him a little. I had to laugh when he was there. He said can I throw the dough. I was opening a dough and quickly threw it into the air. He just looked with big opened eyes. He said he is going to bring me steel pans, but I donít know if he will. I told him I would buy some from him, but he said he wants to give me some. He smelled and touched my different doughs and said the Pizzarium dough need flour on the surface. I said I know it did need flour when I was ready to open it.