I tried a little different Lehmann dough when I made the dough batches on Sunday. I decreased the hydration to 61%, didnít add sugar, changed the Kosher salt to 1.85% and changed the olive oil to 1.95% and finally used 0.25% IDY because I was going to cold ferment the dough balls for 2 days instead of one day. I think I like that Lehmann dough better, but will experiment with it more. The first picture below is the first pizza that came out of the oven in the morning. I also timed a few pizzas coming out of my deck oven to see how long they take to bake. The bake times were around 5 minutes 30 seconds to 6 minutes.
I also thought I was having problems with my pizza prep fridge in it keeping a steady low enough temperature. I had checked the top of the pizza fridge last week and it seemed okay, but when I went to market on Sunday the temperatures kept changing, so I put all my dough balls into the deli case because I really didnít trust the pizza prep fridge since the last few weeks the dough balls looked almost overblown. Well, Tuesday confirmed to me that the pizza prep fridge isnít keeping the right temperature after checking the digital thermometer different times on the top of the pizza prep fridge and the bottom. Yesterday morning I called different businesses and people to see where I might get my pizza prep fridge fixed, or if I have to replace it. I found a place in Myerstown that is going to come out today or tomorrow to see what it costs to fix my pizza prep fridge. Being the equipment at my small pizza stand is commercial equipment just anyone wouldnít have the parts if it can be fixed. Since I never dealt with this company before and I didnít have an account with them they required I give a 300.00 deposit from my credit card before they come out to look at the pizza prep fridge. Of course the company will take money off of my credit card if the price to fix my pizza prep fridge is less than 300.00. Hopefully, my pizza prep fridge can be fixed, because there is no way it could be moved out, unless I would rip out the whole front of my stand. There is no room to move the pizza prep fridge out between my deck oven and where I open my doughs. That space is way to small. I have to move my Hobart mixer across my stand and move my one table out for the repair man to be able to move my pizza prep fridge around to look at the back of it. That darn Hobart mixer is heavy and I will have one heck of a time trying to move it.
Steve and I decided to try a regular Lehmann dough ball in a 8-square steel pan later Tuesday and temper it in the Hatco Unit like I am doing for Detroit style pizzas. We also dressed it like a Detroit style pizza with the same cheese blends. We were going to taste test some slices and were hungry for a slice, but as soon as we took it out of the oven a customer wanted to purchase the whole pizza. So much for wanting to taste how it differed from a Detroit style pizza. I donít know why, but this pizza also wanted to become uneven on the top of the pizza. I guess there are things I never will figure out.