So, it's Sunday night, which may permanently become pizza night!
I took another run at the Lehmann dough with my sourdough starter. Last night, I found out that we would have more guests, so I also did an overnight Lehmann dough with commercial yeast. I have to say, I'm pretty happy. I think I'm there with the flavor and texture of the crust. I need to work on opening the dough balls a bit more, and also play around with some toppings (I used all mozzarella fresca, cut with about 25% provolone this time, and there was too much moisture for me.....maybe a blend of 50% part skim mozz, 25% fresh mozz, and 25% provolone will work better.) I'm very happy with how these turned out......
First pic is the one-day dough dressed with sausage & pepperoni.
Second pic is that same pizza out of the oven (about 8 mins at 550 on a stone.)
Third pic is my Lehmann dough with starter, same toppings, same cook time.
Fourth pic is a close up shot of the rim on the sourdough pie.
All yummy. All gone. I really appreciate everyone's input on my previous thread, and plan to try these recipes with AP flour instead of bread, but have to make my way through 10 lbs of KABF first.
Such a burden to have to taste my way through all of these learning experiences!