Author Topic: Preferment for Lehmann NY Style Pizza  (Read 162664 times)

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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


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

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 Baker’s 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 doesn’t 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 aren’t 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 »

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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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 ½ 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 doesn’t 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

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

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


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

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #460 on: May 26, 2010, 08:22:43 AM »
rest of pictures

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Offline Pete-zza

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Re: Preferment for Lehmann NY Style Pizza
« Reply #461 on: May 26, 2010, 08:48:26 AM »
Norma,

Everything looks great. Can you summarize what lessons you have learned in using frozen dough? Also, at what stage do you put the dough balls into the freezer?

Peter

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #462 on: May 26, 2010, 10:05:04 AM »
Norma,

Everything looks great. Can you summarize what lessons you have learned in using frozen dough? Also, at what stage do you put the dough balls into the freezer?

Peter

Peter,

Thanks for saying everything looks great.  It has taken me a few months to try and learn how this dough behaves. First with learning how to make the poolish, proof times of the poolish and then mixing the final dough.  I have learned this dough needs a lower final dough temperature if I am going to be using it all day long at market.  I usually strive for a final dough temperature of around 73 degrees F. It can quickly overferment in higher temperatures, which I just learned yesterday.  Steve and I tried to open a dough ball that was left on the counter for about 2  hours.  The dough opened fairly decent, but developed some thin spots.  When Steve placed the pie in the oven, the thin spots quickly stuck to the oven and we had a mess with that pie.  Lesson learned not to keep this dough out to long, when the temperatures are higher. 

As for the frozen dough, I normally make more dough than I predict I might need.  For the final dough that was made Monday and left either in the deli case or pizza prep refrigerator, it is taken to the freezer at the end of the evening and frozen. The time frame from when I mixed the final dough, which is then left at market, to when it is put into the freezer is about 31 hours.  The freezer isn’t a freezer that defrosts itself.  The freezer is one that needs defrosted by turning off the freezer and then getting rid of the ice that is on the coils.  I find I could use the frozen dough for two weeks, with decent results, although I almost always use it within a week.  I usually use the frozen dough up quickly in the morning or either try experiments at home with the frozen dough.  I also have found I can defrost the dough in the microwave by using time defrost for a total time of 3 minutes, by putting my microwave on defrost at 1 minute intervals.  About the only difference I can see in the frozen dough is the crust doesn’t seem to get as brown as when using the freshly made dough in making regular pizzas..  The frozen dough doesn’t seem to make any difference in making a Sicilian pizza or when using it for cheesy breadsticks or other items I sell using the frozen dough. I still don’t understand that, but will watch and see what happens.  This dough can also be left to defrost in my home refrigerator or left at room temperature to defrost.

I am going to keep on experimenting with this frozen dough to see what kind of results I can get and keep notes on what happens. I also want to try out some other ideas I have on what other kind of pizzas related products can be used with this dough.  As the temperatures get higher here there might be some different results.  Yesterday was near 90 degrees F, so that was probably why the frozen dough behaved different.  This dough might be like some of the other doughs I tried and had to use them right out of the deli case without a warm-up.  Time will tell if that is so. 
I really like this dough and found it can be very versatile for many things.  In future experiments I will report if I have different findings. 

As the weather gets warmer, I might need to add cold water to the final dough mix.

Norma
« Last Edit: May 26, 2010, 10:07:18 AM by norma427 »

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #463 on: May 28, 2010, 08:43:46 AM »
I decided to try out a Pizzette after reading pizzanapoletana thread about them.

http://www.pizzamaking.com/forum/index.php/topic,1246.msg11166.html#msg11166

I used my standard frozen dough.  The steps I took in making this Pizzette were to defrost the frozen dough in my microwave, cut the dough into four pieces with a knife, lightly dust each dough ball with flour, then form them into circles trying not to disturb the rim.  The dough was then left out covered for ½ hour.  I put out grated mozzarella, Parmesan cheese, heated pizza sauce, and fresh herbs from my garden.  The herbs were fresh basil, fresh parsley, and Arugula.
I wanted to see how a fried pizza tasted. 

I used a temperature of 350 degrees F to fry the dough.  The dough quickly rose when placed into the hot oil.  The dough was turned over a few times with tongs, until the dough was a nice brown color.  When the Pizzette’s were taken out of the fryer, they were then drained on paper towels.  While they were still hot, grated mozzarella was put on the Pizzette’s next, then sauce, and some with Parmesan cheese. 

I then decided to decorated a few and call them Fried Pizza Men, because some of the dough looked like faces.  The fresh herbs were used to decorate them.

http://www.pizzamaking.com/forum/index.php/topic,11084.msg99669.html#msg99669

I really enjoyed the Pizzette’s.  They were nice and light and something different than regular pizza.  I have a few more ideas of what to experiment with when using this frozen dough.  Does any members have different ideas as what they might of tried for something different for using pizza dough?

Norma
« Last Edit: May 28, 2010, 08:50:08 AM by norma427 »

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #464 on: May 28, 2010, 08:45:14 AM »
more pictures

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #465 on: May 28, 2010, 08:46:47 AM »
more pictures

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #466 on: May 28, 2010, 08:48:08 AM »
more pictures


Offline Pete-zza

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Re: Preferment for Lehmann NY Style Pizza
« Reply #467 on: May 28, 2010, 10:13:37 AM »
I have a few more ideas of what to experiment with when using this frozen dough.  Does any members have different ideas as what they might of tried for something different for using pizza dough?


Norma,

If you combine a few Lehmann dough balls and bake the combined dough solid and rock hard, you will have a very nice doorstop. With your skills, I am sure that you can decorate it to fit any room decor. Or, if you form a thin skin and bake it without anything on it, you can make a Frisbee-like disc. You will have to be careful, however, if you have a dog retrieve the disc because the dog will find the taste so good that there may be some parts of the disc missing by the time it is brought back to you.

Peter

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #468 on: May 28, 2010, 10:53:27 AM »
Norma,

If you combine a few Lehmann dough balls and bake the combined dough solid and rock hard, you will have a very nice doorstop. With your skills, I am sure that you can decorate it to fit any room decor. Or, if you form a thin skin and bake it without anything on it, you can make a Frisbee-like disc. You will have to be careful, however, if you have a dog retrieve the disc because the dog will find the taste so good that there may be some parts of the disc missing by the time it is brought back to you.

Peter

Peter,

LOL, you ideas are too funny.   :-D  I do have two dogs here at home and they do like the Zeppoles, because of the confectionary sugar that was sprinkled on them, but they don’t like my regular pizzas, only if I give them some pepperoni or other meat that might be added for a pizza. 

What I like about these frozen dough balls are they can be quickly made into many things.

Next try with this dough might be donuts.  Maybe other members will give me some more ideas of what to use the frozen dough for.  :P

Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #469 on: May 29, 2010, 09:01:20 PM »
I tried Artisan Doughnuts with this frozen dough.  I wanted to try a little something different with this experiment.  I wanted to see if I timed cook the frozen dough for 1 minute, if the yeast still would be okay.  When I timed cooked the dough for 1 minute at high power, there developed a big bubble in the one side of the dough.  I thought, that isn’t good.  My microwave is an old model, from GE.  In my former life I worked at RCA for 15 years.  They had a family store and I could purchased RCA items or GE items, a lot cheaper there.  It is a lot bigger than the newer models and doesn’t have a turn table, but the microwave has never broken down.  I then just time defrosted the dough for 1 minute.  The part that had a big bubble became tough, so I cut it off with a scissors. 

I floured the dough. The dough was then opened like a pizza.  I couldn’t find my doughnut cutter.  I think I had it at market to experiment with.  I just use a big cup and another coffee measuring container to make the circle and then the hole. I did flour the doughnuts and holes again before placing on parchment paper.

After I cut all the doughnuts out, there was leftover dough.  I reballed the leftover dough and left it sit for about 10 minutes.  Then I stretched it again.  It was harder to stretch than the first time, but I managed to get two more doughnuts and some holes.

I heated the deep-fryer and fried the Artisan Doughnuts.  What surprised me the most was the dough that was reballed became more airy and the doughnuts were higher when fried.  I don’t really understand what happened, but when I was opening the dough for the second time, it didn’t want to stretch very well, so that might be why it became higher.

The finished doughnuts was either glazed, sprinkled with sugar or cinnamon and sugar.  I decorated one that was glazed to remind me of the problems I had in this thread with all the snow and coldness.  I don’t really like when it gets hot, but I will take it over all that snow and coldness.  The best thing about summer for me is I really like to work outside.  I like to play in the dirt almost as much as I like making dough.  I guess there is something about the smell of dirt and the smell of dough that I really like. 

There was one other thing I wanted to experiment with this dough.  I covered the dough on the parchment paper with wax paper to see if it would keep the dough moist.  It did.

If anyone has anymore ideas for this dough or frozen dough, let me know and I will experiment with the idea.

Norma
« Last Edit: May 29, 2010, 09:03:10 PM by norma427 »

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #470 on: May 29, 2010, 09:02:32 PM »
rest of pictures

Norma

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Re: Preferment for Lehmann NY Style Pizza
« Reply #471 on: May 30, 2010, 09:51:20 PM »
I tried a Stromboli with a frozen dough ball today. I never made a rolled Stromboli before, only something I call a Stromboli with about the same filling, but it is more like a Calzone.  The dough was time defrosted the same way I did it before at one minute intervals for a total of three minutes.  This time the dough wasn’t completely defrosted in the middle. It was kinda hard in the middle. I decided to try and use the dough that had some frost in the middle, to see if this would have any effect on the final product.  I kept gently pressing on the center, on both sides of the dough, until the dough felt softer.  I had no idea how breaking up these ice crystals were going to affect this dough.  :-\ Since this dough does get bubbles in the skin, I really pressed the skin out a lot.  Then I opened the dough into a rectangle. 

The dressings that went on the skin were, 1950 Brand blend (part-skim mozzarella, provolone and white cheddar) Pepperoni, Genoa Salami, and Mortadella.  The dough was then rolled up and pinched at the edges and where the dough ended on the skin.  That part was put on the stone. I put slices across the Stromboli and then used a brushed egg wash over the entire top and sides.

The whole Stromboli looked about even when I was finished making it.  It was baked at 400 degrees F.  After ten minutes I looked at the Stromboli and it still looked even all over.  About 15 minutes into the bake, two places on the top of the Stromboli started to develop bubbles.  I quickly grabbed a fork and deflated them.  As can be seen in the finished Stromboli, there are two spots, that had bubbles.

Norma

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #472 on: May 30, 2010, 09:52:23 PM »
rest of pictures

Norma

Offline Pete-zza

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Re: Preferment for Lehmann NY Style Pizza
« Reply #473 on: May 30, 2010, 10:03:47 PM »
Norma,

The stromboli looks delicious. I know you were trying out the new cheese blend. Did you like it? And will it find a home at market?

Also, now that you have made so many different things out of the Lehmann preferment dough, which would you say was your favorite?

Peter

Offline norma427

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Re: Preferment for Lehmann NY Style Pizza
« Reply #474 on: May 30, 2010, 10:16:59 PM »
Norma,

The stromboli looks delicious. I know you were trying out the new cheese blend. Did you like it? And will it find a home at market?

Also, now that you have made so many different things out of the Lehmann preferment dough, which would you say was your favorite?

Peter

Peter,

Thanks for saying the stromboli looks delicious.  I did like the cheese blend.  I will try it on a regular pizza to see if I still like it, compared to my regular blend.  When looking at this cheese blend it all looks the same.  Just by looking at it, I couldn't tell it was a blend of three cheeses.  I really don't know at this time, if this cheese blend will find a home at market.  My regular distributor doesn't carry this cheese blend, at least not that I am aware of. 

As for what my favorite product out Lehmann preferment dough it is a toss-up between the regular pizza and the Zepploes.  I do really like the zeppoles for a dessert item.  Of course I could eat pizza anytime.

Norma


 

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