This is a different way I started making pinwheels from the preferment Lehmann dough at market. I used to cut a roll and then placed the cut pieces face-up on a parchment paper in a baking pan (so they would look like pinwheels), but started a few weeks ago to place the cut pieces different. There are still called pizza pinwheels, but donít really look like pinwheels anymore. A regular preferment Lehmann dough ball is first floured, then rolled out with a rolling pin into a rectangular shape, then one side of the skin is brushed with herb infused garlic oil, then a little sauce is applied to the other side, pepperoni are placed on top of the sauce, then some mozzarella is sprinkled before rolling a cutting. The tops of the pizza pinwheels are then cut with a scissors, and brushed with the same herb infused garlic oil before the bake. I donít have the pizza pinwheels uniform in shape yet, but am working on it.
I am also working on long breadsticks from the preferment Lehmann dough, but donít have them right yet, so I will post about them later.