The Mondako flour in the preferment and final dough also made a good pizza, and there were a few minor differences in the texture and crust, but donít think they really made any major differences in the texture, the taste of the crust or anything else. I now wonder since I have tried KABF, ADM Gigantic bromated flour, Mondako flour and KASL in the preferment Lehmann dough, just how different each pie was. In my opinion and my taste testers opinions, really there canít be detected hardly any differences in what flours are used. My taste testers and I would have thought one pizza would be chewier than others, but that doesnít seem to be the case, when using any of the flours I have tried. It would be interesting to try a lower protein flour in the preferment Lehmann dough to see what would happen at some point in time. I also want to do an experiment with the Power flour in the next couple of weeks, to see if the Power flour really makes any difference in the preferment Lehmann dough, but from my results so far, really donít see the Power flour making much of any difference either.
It is hard to detect from the pictures of the preferment Lehmann dough pizza with Mondako flour that Cracker Barrel white very sharp cheddar was the only cheese used to dress this pie, but the grease from using the Cracker Barrel white very sharp cheddar was very good, in my taste testers opinions and my opinion. The cheese made the pie very greasy, but it was a good taste.