I usually make neapolitan inspired pizza, however, last night, a friend wanted purchase pizza (and I had not made dough) when I told him just to buy some dough from a place nearby and I would make it. Not only was it a lot cheaper, but it turned out pretty well -- quite frankly, better than anything I've had from them.
I just used cento tomatoes, some cow milk mozz, anchovies and basil after bake (oil and parm etc, sort of Di Fara style). Anyhow, the more I think about this pie, the more I consider the prospect of making similar dough. I'm thinking it's Lehmann style? but I'm not sure. It was definitely a cold rise because the dough was chilled (and also oily) when I got it.
see the links for the pics:https://docs.google.com/leaf?id=0B0np2ujDh4sJNzFkZWVhMGYtYzNkZS00YjUwLWJjYTktYmVlOWNkMGJiOTYw&hl=en&authkey=CKiD0yYhttps://docs.google.com/leaf?id=0B0np2ujDh4sJZmYxMDBjYjItNTEzZi00N2ZkLWJmOWYtY2Y1ZjA4MzA3Yjk1&hl=en&authkey=CL3U5JkP
Let me know what you think.