Author Topic: Preferment for Lehmann NY Style Pizza  (Read 138111 times)

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Offline Ev

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Re: Preferment for Lehmann NY Style Pizza
« Reply #440 on: May 03, 2010, 02:27:14 PM »
Oh, and FWIW, the first pie was Red, Yellow and Orange Sweet Peppers, Then Hormel pepperoni, then plain cheese, then garlic alfredo w/sun-dried tomatoes. All of these pies used Grande East Coast blend Mozz. and 6-in-1 tomatoes, except the garlic alf., which was just a basic jarred Alf. sauce, infused with minced garlic and tomato pesto.


Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #441 on: May 03, 2010, 06:11:36 PM »
These are just pictures of what my poolish looks like after three days in the deli case, before being incorporated into the final dough.  The last picture is how I store my dough balls when I cold ferment.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #442 on: May 12, 2010, 08:18:49 AM »
These are some uses for the poolish preferment for the Lehmann dough.  Someone could also use these in other doughs.  I took some pictures of making the garlic knots and pizza pinwheels.  There are also pictures of the cheesy breadsticks below.  If anyone is interested in how I make these, just let me know and I will also take pictures of the steps to make them.  There are also pizza buns made with the same dough.

The garlic knots are made with a bigger dough ball, than I use for my normal pizzas.  I first open the dough ball, then use a pizza cutter to divide into strips.  Then just roll each strip into a rope, tie them, and cut the ends with a pizza cutter. If you have extra ends after cutting, you can just put these ends together and roll them, also. Place the garlic knots on a screen and bake, until golden brown. Then I dip them into a mixture of fresh herbs (garlic, oregano, basil, and parsley) that I have been processed in the food processor and had microwaved with olive oil until the mixture wilted.  To this mixture I added some more olive oil, butter and margarine.  Then they are either topped with Asiago grated cheese, grated Parmesan cheese, or Romano cheese.  These were topped with grated Asiago cheese.  They can be eaten hot or you can cool them in the refrigerator and reheat them on a screen.

The pizza pinwheels are made by opening a dough ball, dressing with sauce, placing pepperoni on, then mozzarella cheese or a blend and brushing the same mixture of fresh herbs on the top of the dough.  Then just roll the dough, cut with a scissors and place on parchment paper and bake.  These pizza pinwheels also can be eaten hot or cooled down and reheated.  You could also add many different ingredients or herbs before rolling and cutting to create different flavor profiles.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #443 on: May 12, 2010, 08:19:44 AM »
garlic knots
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #444 on: May 12, 2010, 08:21:10 AM »
pizza pinwheels
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #445 on: May 12, 2010, 08:21:58 AM »
pizza pinwheels
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #446 on: May 12, 2010, 08:22:44 AM »
cheesy breadsticks
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Offline Jackie Tran

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Re: Preferment for Lehmann NY Style Pizza
« Reply #447 on: May 12, 2010, 10:56:54 AM »
Norma, everything looks fantastic!

Update:  I hate the tortilla creamcheese pinwheels - YUCK!  But pizza pinwheels, now that I can eat.  ;D
« Last Edit: May 12, 2010, 11:13:31 AM by Tranman »

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #448 on: May 12, 2010, 11:10:41 AM »
Norma, everything looks fantastic!

Tran,

Thanks for the compliment.  :)  This dough is great to make many things.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #449 on: May 17, 2010, 08:49:08 PM »


I decided to do a little experiment with this dough that was frozen from last week.  I wanted to see if I could defrost the dough in the microwave and then make hamburger buns out of the dough.  I did defrost the dough in the microwave and then just cut the dough into four pieces. I gently joined the dough together to form a circle and floured them.  I let the four circles sit on the plate for an hour and fifteen minutes at room temperature.  I then melted unsalted butter in a cast iron pan and fried the dough at number 5 on my electric stove.  I was surprised how well the dough rose.  When the dough looked like it was fried enough, I took the buns out and put them into the oven.  I didnít preheat the oven for very long. I just turned it to 500 degrees F for 10 minutes.  I then placed the buns in the oven on the pizza stone for 8 minutes.

I decided to fry hamburgers and make the hamburger patties more like a pizza.  I used fresh herbs, that were microwaved with olive oil and grated before in the food processor.  The hamburgers were dressed with pizza sauce and mozzarella cheese.  I then brushed on the herb dressing on one side of the bun.

I now know I can make hamburger buns with this dough and even microwave the dough from a frozen state.  I would have used my outside grill to make the hamburgers, but it was raining.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #450 on: May 17, 2010, 08:51:07 PM »
rest of pictures of hamburger buns

Norma
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Offline Glutenboy

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Re: Preferment for Lehmann NY Style Pizza
« Reply #451 on: May 17, 2010, 09:23:27 PM »
Those look FANTASTIC!  :o  Burgers for dinner tonight...
Quote under my pic excludes Little Caesar's.

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #452 on: May 17, 2010, 09:30:10 PM »
Those look FANTASTIC!  :o  Burgers for dinner tonight...

Glutenboy,

Thanks, they were quite tasty.  Will have to make these again.  You can come over for dinner.. ;D

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #453 on: May 18, 2010, 10:38:31 PM »
A member had sent me a PM about how my oven worked a few weeks ago.  Steve and I found the time this week to try and show how the Bakerís Pride GP-61 works.

The dough we were using for this pizza was frozen from last week.  If you look at the other dough sitting in plastic bags, you can see how the dough is fermented.  The dough still works well in making a pizza. The only difference in the final pizza, when using frozen dough is the finished pizza doesnít get as dark on the rim. 

In the first video Steve is opening the dough, dressing the pie, and putting the unbaked pizza in the oven.  We wanted to take a video of the whole process, but decided to take three videos to try to show how the oven works. 

In the second video it just shows the pizza in the oven and I am trying to measure the temperature of the stone.  You can see the temperature varies on the stones, at different places.

In the third video it shows the pizza in the oven and me trying to use the infrared gun, again to measure the temperature.  It can be seen on this video that when the red dot hits the pizza the temperature goes down.  Steve takes the pizza out of the oven in this video and cuts the pizza. You can hear the bottom of the crust crunch when Steve cuts the pizza.  Steve and I show the bottom crust on this video.

Sorry these videos arenít the best, but we were just trying to show how the pizza bakes in the oven.

If there are any questions, just ask.

Norma
« Last Edit: May 18, 2010, 11:45:39 PM by norma427 »
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #454 on: May 18, 2010, 11:46:54 PM »
Here are the links if anyone is interested in seeing these videos.







Norma
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brayshaw

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Re: Preferment for Lehmann NY Style Pizza
« Reply #455 on: May 19, 2010, 07:02:00 AM »
Brilliant! thanks Norma, I'll take a look later when I get home.

Paul

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #456 on: May 22, 2010, 09:32:01 PM »
I found another use for this poolish preferment for the Lehmann dough. Zeppoles.  ;D I defrosted another dough ball this evening.  This time I looked how much time it took to defrost the frozen dough ball.  The dough ball was time defrosted three different times for a total of three minutes. 

The dough ball was then left on the table for Ĺ hour.  I then cut the dough ball into pieces and deep-fried the dough. The temperature of the oil was 365 degrees F. The deep-fried dough was then lightly dusted with confectionary sugar.

Sure doesnít taste like pizza dough. The zeppoles turn out nice, light and airy.  Something like a donut, but better in my opinion.  I always liked Zeppoles, so now I found an easy way to make them.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #457 on: May 22, 2010, 09:33:22 PM »
rest of the pictures of Zeppoles

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #458 on: May 22, 2010, 10:05:36 PM »
Two more pictures, after the Zeppoles cooled down.

Norma
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Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #459 on: May 26, 2010, 08:21:52 AM »
These are just some pictures from yesterdays pies.  First pie was from a frozen dough ball.  Cheesy breadstick, pepperoni pie from frozen dough, and  Sicilian pie from same dough. 

Norma
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