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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

Wednesday, July 1, 2015

Experimenting with White Pizzas

These were two attempts at making a white pizzas yesterday. Ricotta and heavy cream were used as the base of the white sauce on both pizzas. Black pepper, Kosher salt, fresh oregano, crushed garlic cloves and blends of two grated cheeses were also used. Both of the white pizzas had cut spinach added and cut basil applied after the bake. The first white pizza had cut tomatoes from my garden. The second white pizza had Country Sausage that was doctored up. Fennel, crushed garlic cloves, salt, pepper and oregano were blended into the already ground County Sausage. Both of the white pizzas were good but we preferred the white pizza that had more cream added to the Ricotta. The doctored up sausage helped to make the second pie better.


Norma





                                      









Thursday, June 18, 2015

Neapolitan Pizzas in the Blackstone pizza oven with Firebricks

I put the firebricks back onto the platter.  I was curious as how the firebricks would bake Neapolitan pizzas.  The bakes went generally okay, but the dough was highly extensible.  It was also very sticky.  There were two launching errors, (because the pizzas stuck to the peel a little), and the third pizza also had a sticking issue on the peel.  The pizzas tasted good though.  It took a little less than ½ hr. for the firebricks to get up to 756 degrees F.  The first bake was done at that temperature.  The second bake was done at little over 800 degrees F.  I thought that was a little too hot so the last bake was done a little under 800 degrees F.  

When the first pizza was sliced it flipped and half fell on the ground.  The ants quickly found it.  

In my opinion the last NP pizza was the best in terms of taste.  I really liked the Buffalo milk mozzarella mixed with the grated Manchego cheese.  The taste was really buttery.  The Chorizo was also good.  There was some fresh oregano from the garden applied after the bake.

I need some more practice making NP doughs and pizzas.  Dang it was hot out and especially being so close to the BS.

A video of the BS heating up.  When the bottom stone was about 730-740's the top stone was about 870 degrees F.  I couldn't keep my hand close enough to get more temperatures.



Norma






































Saturday, June 6, 2015

Another Experiment using Sprite in a NY style pizza dough

The Sprite pizza turned out very good in the taste of the crust, the rim crust browning and the bottom crust browning.  The dough was very easy to open.  The dough almost opened by itself.   My taste testers and I both thought the Sprite pizza was better than my normal boardwalk style pizzas.  





Norma