These are three pictures of a Greek pie I made yesterday morning using 1 teaspoon of manteca to oil the steel pan. The bottom crust did get crunchy from only 1 teaspoon of manteca added, and there was even manteca left on the steel pan after the bake. Even the part of the bottom crust that doesnít look as brown as the other side was still crunchy. It now makes me wonder if any manteca needs to be added since my steel pan is getting more seasoned. Another thing that makes me wonder is why the mild white cheddar I bought in a 43 lb. block last week, doesnít brown the edges of the Greek pie as well as other cheeses do. I thought I applied enough of the mild white cheddar, but I donít know the answer to why there isnít any crusty edges. I made other Greek style pizzas yesterday, and noticed the same thing. When a friend of mine (Randy) tasted the mild white cheddar, just eating it regularly and not baked on a pie, he said the mild white cheddar does taste like Longhorn cheese, but it doesnít have any holes in the cheese. Steve and I then tasted the mild white cheddar and both thought the same thing. I couldnít really describe before how the mild white cheddar tasted.
This Greek style pizza was dressed with garlic herb infused olive oil, my regular sauce, spinach, mild white cheddar, and 3 tomatoes from my garlic that were cut. The tomatoes were Green Zebra, small yellow pears, and a San Marzano.
Maybe next week if I have time to mix the other Greek formula MA #2 and Steve brings his 10" steel pans to market, I will compare how a Greek formula MA #2 compares with a preferment Lehmann dough Greek pizza.