The UBM machine and the combination of the manteca really made a good pizza. The dough fermented differently on the bottom of this Lehmann dough ball. I donít know why that happened. The top of the dough ball did have a silky feel, from the manteca it was greased with. There are two sets of pictures of the dough ball, two when I took it out of the deli case and two when the dough ball was ready to be opened, after the warm-up. The Lehmann dough ball with the manteca added was very easy to open.
When Steve and I tasted the pizza, it did have better taste than when regular olive oil is added. While eating a slice, both of us noticed something like a slippery feeling in our mouths. It wasnít greasy, but just different. I liked the taste of the Lehmann dough crust with the manteca added better than when olive oil is added to the dough. I gave my daughter a slice and she reheated it after I returned home. She really liked this pizza, also.
I didnít use the second Lehmann dough ball with the manteca added. It is still in my refrigerator and I donít know if I am going to use it at home or let it ferment more, then freeze it to try next week.
Thanks Peter for coming up with a formula for me to use in the UBM.