I am 100% with Peter on his observation that average Joe is not going to pick up on your dough change.I have seen a lot of people eat a lot of pizza over many years of selling and just watching and I believe ya gotta throw 'em a pretty good curve before they notice a change.
Just out of curiosity, Norma, have you ever tried garlic powder in your Lehmannn's doughs at Market?
I think MM pretzels would be a great "twist" on the traditional pretzel theme and just might be a hit....advertise them as "Sweet Pretzels" maybe, or something like that...?
Sorry to hear the MM pizzas aren't doing as well as they should.....maybe just needs a bit more time to catch on. Fresh, bright colored "veggies" are big right now ,as I'm sure you know. We see them everywhere, on everything. An MM dough with a bright white cheese as the backdrop for broccoli,and tri-colored peppers sitting out front in your display case,although "gourmet" looking would certainly draw me into it.....and I"m a rural kind of guy ! But I'm sure you've already been trying these things,....you're a clever lady.
Keep up the good work, Norma. Changing that dough would lighten your load though, eh ? Good luck.
Thanks so much for your thoughts and good luck!
I donít think either the average person would be able to tell if I decide to change my dough. I am still not sure what I am going to decide to do. I might make half of my doughs this week with the preferment and half with Steveís formulation and get some taste testers to see what they think.
I havenít tried garlic powder in the Lehmann dough, but I know Steve did. It turned out very tasty.
We have many soft pretzels in our area (our area in known for soft pretzels, and the one soft pretzel stand has been at market for many years) and at least three stands at market sell old-fashioned soft pretzels and soft pretzels like Auntie Anneís, so I am not sure how well even an MM soft pretzel will fair. I know fresh vegetables on a pizza look very nice and also taste great.
I wish I could be able to offer some more regular NY style pizzas with vegetables (because there are so many at market), but I have limited space at market.
You are right that changing my dough would lighten my work load. I still have to go to market to clean, fold boxes, and do stuff that needs to be done on a weekly basis, but I wouldnít have to go exactly on a Friday. The preferment part of the Lehmann dough doesnít take really long to prepare, but it has to be started on a Friday. Then there are also more things to wash when using the preferment.
If I decide to switch over to Steveís formula for the Lehmann dough I will start another thread. One thing that concerned me was that two pizzas had to be put on screens at the end of the bake or the bottom crusts would have been too brown. I think that was in the middle of the afternoon when market wasnít as busy, so I guess my deck was hotter from not opening the doors as much. I am not to sure of that though.