Welcome...

There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Total Pageviews

Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Monday, May 25, 2015

Hobart 20 qt. mixer mixing NY dough dough

There were 4 batches of dough that the final dough temperatures were taken today. The last batch was a Detroit style dough. I would have thought the final dough temperature for the Detroit style dough batch would have been higher than the boardwalk style dough batches because of the rest period and mixes on speed two.

The yeast for the boardwalk style doughs and the Detroit style dough batches were weighed on the small scale. The first IDY was also weighed on the larger scale. It looks like it didn't matter which scale was used for the IDY.

Some of the other photos show how soft the dough becomes when it sits on the bench a little. It also stretches not long after being mixed. Some of the photos shows oiled bagged dough balls, oiled dough balls, and one dough ball that was not oiled.

Three videos were taken of the Hobart mixing the dough if anyone is interested. The mixer is on speed one. The first video shows the mixing of water, flour, IDY, sugar and salt. The second video is after the oil is added to the dough. The third video is almost when the dough is finished mixing.




Norma

















Saturday, May 16, 2015

GM Bread flour and Spelt pizza baked in the Blackstone Pizza Oven

There was a dough mixed yesterday with GM Bread flour and Spelt. The hydration was 70% and the other ingredients were real salt, organic agave nectar and Central Milling malt. The dough needed different stretch and folds over an hour and a half. I wasn't sure what the malt and organic agave nectar would do in the bake when baking at a higher temperature. The dough opened easily. I really enjoyed the pizza. The bottom crust was crispy and didn't burn. A little baby basil from my garden was put on the pie after the bake. I wasn't sure if I would like the baby basil but it is good.

This is only a short video of part of the bake. During the first minute of the bake a larger bubble appeared and that bubble was broken. That is the part of rim crust that doesn't have as much oven spring. One Hot Mama performed well today. :)


Thanks so much to everyone that helped me get the BS up and running again from the pizza making forum! It took most of last Saturday to get the BS back in shape. It was worth it to be able to bake in it again. Couldn't have done it without all the helpful members.


Norma






















Wednesday, May 13, 2015

Problems with gassy dough and how to tame it

I know when weather gets warm in our area there are problems with managing mixing dough and managing the dough balls the next day most of the time.

On Monday cold water was used right out of the deli case to mix all of the dough batches. Even when using cold water and then mixing the bigger dough batches the final dough temperatures were right around 76.3 degrees F. The IDY amount that was used was 0.16%. The dough was balled right away and placed right into the prep fridge and deli case.

On Tuesday morning the dough balls were okay but after it got warmer inside at market the dough balls wanted to become gassy really quick. Most of the time they became gassy before a half of hour after being placed on the bench. The temperature away from the oven was 90 degrees F. Those gassy dough balls then become a problem to open evenly. I had to resort to using the pizza mold in the afternoon and evening to open the dough balls. At least no matter how gassy the dough balls were they opened evenly and the gas went into smaller bubbles in the dough.

These are some photos of the final dough temperature on Monday, a few dough balls, how the dough balls looked when they became gassy and what was used to tame the gassy dough balls. I hate to use the pizza mold because it isn't a professional way of opening dough balls but at least it works. The dough mold is heavy too. It can be seen even if a dough ball was really gassy what happened. There are also a few photos of finished pizzas when using the dough mold. In the one photo I took the one gassy dough ball and let it stretch some until it was longer than round at all and then put it into the dough mold. It became so easy to open then.

If dough balls are a little gassy I can open them okay but when they become really gassy I have problems with getting round dough skins and some uneven spots in the skins.

If I could freeze the flour, or use dough trays I probably wouldn't get those gassy dough balls. I think another reason the dough balls get gassy and are hard to get out of the plastic bags is because I am using a little higher hydration this year when the weather is warmer. I also could use ice to control the temperature but don't want to be dragging a lot of ice to market. Already enough of stuff has to be taken into market each week because the space is small where everything is made.

If anyone is interested this is a Marsal Pizza Dough Mold. http://www.marsalsons.com/doughmolds.html


























Norma