Author Topic: Lehmann dough cal. tool  (Read 264 times)

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Offline carl333

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Lehmann dough cal. tool
« on: April 27, 2016, 12:41:18 PM »
why is extra virgin olive oil "not advised" as suggested in the tool? Taste?
Carl

Online Pete-zza

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Re: Lehmann dough cal. tool
« Reply #1 on: April 27, 2016, 01:18:27 PM »
why is extra virgin olive oil "not advised" as suggested in the tool? Taste?
Carl,

See Reply 5 at:

http://www.pizzamaking.com/forum/index.php?topic=19477.msg190635#msg190635

Peter

Offline carl333

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Re: Lehmann dough cal. tool
« Reply #2 on: April 27, 2016, 08:35:24 PM »
Tks Pete. A cost consideration for operators for the most part it seems. 
Carl

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Re: Lehmann dough cal. tool
« Reply #3 on: April 27, 2016, 08:38:57 PM »
Tks Pete. A cost consideration for operators for the most part it seems.
Carl,

For most pizza operators that is most likely the case. However, I once helped a member who had a pizzeria--in Idaho, if I recall correctly--and he insisted on using extra virgin olive oil. When I told him about the pomace olive oil, he tried it, liked it, and said that his customers did not notice the difference.

Peter

Offline carl333

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Re: Lehmann dough cal. tool
« Reply #4 on: April 27, 2016, 08:47:25 PM »
I would have to agree. I haven't been able to detect the use of extra virgin olive oil in my pies. Its my go to because the bottle is within easier reach.
Carl


 

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