Learning Knowledge to Make Pizza: Milk Kefir Poolish Pizza & Bagel Dough Pizza Attempts Today

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.

Tuesday, November 30, 2010

Milk Kefir Poolish Pizza & Bagel Dough Pizza Attempts Today

Today is market day again. I soon will be off to market to try my next attempt with another milk kefir poolish pizza. I am using the milk kefir poolish at 60% of the total flour formula and also have added honey, at the advice of Pete-zza (one of the moderators) at pizzamaking.com, to see if honey will help brown the crust of this pizza today. If I ever get this formula right, I will post the formula and the protocol for making the a pizza with a milk kefir poolish on my blog. The milk kefir poolish dough was made last Friday.

I also am going to experiment with the bagel dough, that I made bagels with before. The bagels dough is something like you use to make Fairmount bagels. http://www.fairmountbagel.com/ I had showed pictures of the bagels before in another post on my blog. If anyone is interested in seeing the bagels, they could put bagels in the search box. I have no idea how this bagel dough will work out when trying to make a pizza. If this bagel dough does work out, I will believe more that pizza making and bread or bagel making almost can go hand in hand. The bagel dough does have two eggs, honey, malt powder and other ingredients in the dough. That sounds to me almost like a cake dough. The dough ball is sticky and I have reballed the dough. I made the bagel dough on Saturday.

I was going to use Auntie Anne's pretzel dough mix to try and make another dough today to try and make a pizza out of the pretzel dough, but I was too tired last evening to mix the dough. When I have time to mix the At-Home Baking Kit for a pizza, it will also help me understand more if pizza dough is like bread, because there are also recipes for breadlike dough in the recipes at Auntie Anne's. Monkey bread, dessert pizza and others are on the website for Auntie Anne's Soft Pretzels. http://www.auntieannes.com/Products/BakingKit/Recipes.aspx If a pretzel dough does work out okay for a pizza someday, then I wonder if I can reverse engineer the ingredients on Auntie Anne's ingredients. I am not that good at reverse engineering what ingredients there might be in the soft pretzels mix, but the ingredients are listed on the side of the box, in the order of what ingredients are used the most. I have been helped before to reverse engineer a par-baked crust and Mack's pizza on pizza making.com.

Norma