Learning Knowledge to Make Pizza: Milk Kefir Leaven Pizza with home ground Prairie Gold 86 Wheat and KASL

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.

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.

Monday, November 29, 2010

Milk Kefir Leaven Pizza with home ground Prairie Gold 86 Wheat and KASL

This pizza was made 11/02/10- with Prairie Gold 86 Spring Wheat and KASL, and I also used the milk kefir starter. This pizza was really different in the taste of the crust. I had several of my taste testers test this pie and they all really liked it except I should have gotten the grains ground better. This dough was also easy to open and in this pie you could feel the grains in your mouth. It wasn’t really bad, but just different. This pie had good oven spring and also a nice moist rim. My taste testers thought I should include this kind of pie at market, but I don’t know how I would get the grains ground up better. I also liked this different pie.

Norma