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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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Thursday, October 16, 2014

Frank Giaquinto dresses skin made with KA self-rising flour and Fage yogurt

Friday, September 19, 2014

Another Video from Frank Giaquinto on dressing a NY style pizza

Frank dresses a NY style pizza. Frank did have to pick the skin up (before dressing) because the skin was sticking a little to the wooden peel. The skin sat on the wooden peel for awhile until the Sicilian pie was done. Frank quickly tossed a little flour on the wooden peel and then laid the skin down on the wooden peel again. The pizza did not stick when Frank slid it into the oven. Frank talks about when a pizzeria is busy then the pizzas are not burned because you are always watching the pizzas in the oven. I know that is the case with me too. I don't burn pizzas when I am busy. Frank added a little Parmesan cheese to the middle of the sauce when he first was applying the sauce. Frank said then the Parmesan cheese spreads easily to combine evenly into the sauce.

The cheese on Frank's NY style pizza was the cheddar I normally use at market.



Norma







Thursday, September 18, 2014

More Videos from Frank Giaquinto 9/18/2014

The first video is of Frank making a Sicilan pie from a frozen par-baked crust. Note there is not as much sauce on this par-baked crust as the one last Monday. Frank dresses the Sicilian pizza. Frank shows a different way to apply some extra pizza sauce at the end of the dressings. Frank also talks about different pizzerias he worked at. The cheese on the Sicilian pie was the cheddar I use at market.



Frank opens a NY style dough ball with oil. The dough ball is not overfermented. The dough ball was also frozen. I asked Frank if the skin sitting on the wooden peel wouldn't stick. Frank said no, it would not stick to the wooden peel while we waited for the Siclian pies to get finished baking. I told Frank my skin sure would stick to the wooden peel if I waited that long to dress the pie, and then waited that long amount of time to put the pizza into the oven.


I tried to shake the skin on the wooden peel and it stuck for me. Frank tells how to get the sticking skin off of the peel in a different way.


Norma

Photos from today.
















Monday, September 8, 2014

9/8/2014 Frank Giaquinto came to visit my pizza stand again. What an expert pizza maker!! :)

Frank was at market for awhile this afternoon. Frank let me take five videos.

Frank made his own dough by hand mixing. I never saw dough act so beautifully when opening a dough ball and tossing the skin. The final pizzas were very good and the best NY style pizzas I have ever tasted. I asked Frank what kind of flour he used to make his dough. Frank uses AP flour right from the supermarket. The crusts were so tender that they melted right in my mouth. I was surprised at the weight of Frank's dough balls for a big pizza. The one photo is of one of Frank's dough balls on the regular scale at market. Frank gave me that dough ball to try tomorrow.

Frank made a baked Ziti pizza and a regular cheese pizza today. For the baked ziti pizza Frank used his wifes sauce, Ricotta cheese and Provolone cheese. For the cheese pizza Frank used my regular market sauce and the Sartori mozzarella with a little bit of cheddar blended. The taste of the baked ziti pizza and the regular cheese pizza were excellent. The photos of the rim crusts were really a little darker than they really looked (from the photos being taken with out a lot of lighting).

Frank also brought me two slices of a taco pizza he made at Mick's last evening.

All the time I fuss with doing experiments with dough and I sure don't know why I do that after tasting Franks pizzas today. Frank's crusts are a lot better than mine. Frank sure knows what he is doing when it comes to NY style pizzas.

I made Frank a Detroit style pizza today out of a 12.1 ounces dough ball that had been frozen and defrosted today. I was surprised that the Detroit style pizza with a higher dough ball weight turned out as good as it did. I did not have any Detroit style dough frozen that weighed 9.5 ounces. Frank said he really likes how fluffy the crumb is of the Detroit style pizzas.

I probably will only be able to upload a couple of the videos tonight. I still can not believe the little bit of flour that Frank uses to open a dough ball and to flour the peel. Frank opened a dough ball with oil today and one with just flour.


Norma