Author Topic: Lehmann second (and third) attempt  (Read 603 times)

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Offline rgreenberg2000

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Lehmann second (and third) attempt
« on: April 01, 2012, 10:20:43 PM »
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! :)

Rich


Offline Jackie Tran

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Re: Lehmann second (and third) attempt
« Reply #1 on: April 01, 2012, 10:42:41 PM »
Nice work Rich.  That looks golden brown delishous.  ;)

Offline chickenparm

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  • Location: Back in Indy...Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: Lehmann second (and third) attempt
« Reply #2 on: April 01, 2012, 11:13:45 PM »
I agree with Chau,that looks GREAT!Love the color of the rim and entire pie!
 :pizza:
-Bill

Offline rgreenberg2000

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Re: Lehmann second (and third) attempt
« Reply #3 on: April 02, 2012, 09:57:47 AM »
Thanks, guys.  High praise from you two, for sure!

Still more that can be done to improve (evening out my thickness, drying the toppings a bit, etc.), but producing something that I AND my kids think is better than they can get at our favorite pizza joint is why I love to be in the kitchen or on the grill.

A couple of years ago, I dabbled in pizza, and made some pies that looked like they should, but was never able to get the crust to do what I wanted.  The combination of all the details available at this site, and the improvement in my general knowledge of bread making has been a winner.

Too bad my waistline will only allow pizza once a week! :)

Rich

Offline politon

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Re: Lehmann second (and third) attempt
« Reply #4 on: April 02, 2012, 11:05:11 AM »
Very nice browning, looks yummy. Great job Rich!

Offline rgreenberg2000

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Re: Lehmann second (and third) attempt
« Reply #5 on: April 02, 2012, 12:45:37 PM »
Politon,

Thanks.  The pics of your pies you posted look great, too!

Rich


 

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