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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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Wednesday, December 29, 2010

Reheated Slice of pizza made yesterday in my attempt for a pizza like Pizzarium

I reheated a slice of the pizza I made yesterday.  It still amazes me that this slice is so moist and really didn’t change in taste from yesterday.  With each bite there are more holes in this kind of pie.

I am going to make another dough with about the same formula, only in a smaller batch to try in my home oven.  I only have a 16" pizza stone and will try to see what happens in my home oven, if I can get anywhere near the same results.  My home oven only goes to a little over 500 degrees F.  I might up the hydration a little to compensate for the anticipated bake time.

I might try Farina “00" granoro flour in my next attempt.  My last attempt I used durum flour.

Pictures of unheated and reheated slice today.

Norma





Attempt for Jim Lahey’s pizza cavolfiore

I made another attempt at a Jim Lahey’s pizza cavolfiore Tuesday.  I mixed the dough in the late morning and the dough rose enough in about 3 ½ hrs. to use the dough.  In this attempt, I had increased the hydration of the dough and also the thickness factor.  This dough was a little hard to stretch.  I find it amazing that for as little of time this dough had to ferment, that there was such a good flavor in the crust.

This next attempt for a pizza like Jim Lahey’s was dressed with garlic and herb infused olive oil, green and black Kalamata olives (bought from the Greek stand at market) fresh Feta cheese, Red Cow Paramesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned Panko Seasoned bread crumbs.  The crunchy breads crumbs did give this pie a nice crunch.

Norma





















Attempt for a Pizza like Gabriele Bonci at Pizzarium

I started this dough Monday morning and made a poolish.  Mixed the final dough Monday afternoon and let it bulk ferment.  The dough bulk fermented more Tuesday. The first picture is the poolish and the second picture is the final dough.

I made the pizza this Tuesday afternoon.. This was my best attempt as of this date, for a pizza like Gabriele Bonci at Pizzarium, in Rome, Italy.  The crust was moist, light and airy.  It must have been the formula, flour, bulk ferment, and how the dough was baked.

I used a high hydration dough, bulk fermented, used a poolish, and also used durum flour.

This pizza turned out like a cloud.  It was soft, airy and was so light.  I have never been to Pizzarium, but wanted to make a pizza something like Gabriele for a long while.

The dressing on this pizza were garlic and herb infused oil, two types of part-skim whole milk mozzarella, Parmesan cheese, rehydrated green and red peppers, and caramelized onions with garlic.


Video of Gabriele. http://www.youtube.com/watch?v=RnV47xWplXo&feature=related

Norma