The Lehman style dough pizza has just been devoured and the results are in-
This pizza tasted exactly like Sbarro's pizza. That's not a good thing either. I hate those mall type pizza places.
Here's the key items noted with this dough:
1. Due to a lack of yeast compared to other doughs, I gave this about a 4 hr. rise time and it had an overnight refrigeration period. Dough was formed on the pan and allowed to rise an additional hour on the pan before saucing and topping it.
2. Oven temp was 540-550 and the crust took a considerably longer than normal (for me) time to brown. The toppings started to go south so I couldn't get it as brown as I usually take it to.
3. Crust was very workable and had virtually no spring back when working it. This one had the most uniform thickness throughout that I ever experienced. No lumps or high spots in this crust guys.
4. This is a relatively tight grain structure dough with a granular type mouth feel similar to the Chicago type doughs featuring yellow corn meal. Got the usual few large dough bubbles during the end of the bake but no real large voids to speak of in the completed pie.
5. Crust rim is very edible and had a taste reminiscent of bread sticks. It's one of those "I'm just gonna take one last bite" can't put it down type rims.
This dough is good for that pizza chain type taste. If that's your goal, then go for it. The good thing I found from making this, is that sugar isn't necessary in a dough but aids in the browning process and aids the crust in cooking thoroughly before your toppings start to overcook.
The texture is the big thing with this dough- it makes a great thin NY crust pie that will hold up to a lot of topping weight without flopping over. That's good news if you like a watery type sauce and extra cheese which will add extra weight to your pie.
This dough was a good experience to make and I'll have to tweak it to get better browning while still maintaining the granular mouth feel.