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
