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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

Saturday, November 13, 2010

Pizza Peels

If you have been using other ways to get a pizza into the oven, that is fine. If you find yourself making more pizzas than a few then I find pizza peels do help with sliding a pizza into the oven

I only give examples of where to find pizza peels or other equipment you might need for making pizzas.  I am in no way affiliated with the Web Restaurant Store. I am using them as an example of the kind of equipment to look for in your area or on the web.

When using a pizza peel, the peel should at least be as big as the size pizza you are making.  Example, if you are making a 12" pizza then you should at least have a 12" width and 12" height pizza peel.

I used wooden pizza peels to slide my pies onto the pizza stone.  Then I use metal pizza peels to take them out of the oven.  The peel used to take the pizza out of the oven doesn’t have to be as big as the pizza, because the bottom of the pizza will have then set and a smaller peel can be used.  I also use a metal peel to rotate the pie while it is in the oven.  If one side is baking faster than the other side, then you need to rotate the pie.  These kinds of peels are only needed if you are going to be making round pies, not Sicilian or other pizzas baked only on a screen, deep-dish pan or another kind of pan.  If using the latter kind of pans then a big spatula or even tongs can rotate the pie.  You can even take the latter kinds of pies out of the oven or rotate with either oven gloves or pot holders. Just be careful because your oven will be hot.

I do put either flour, rice flour, semolina, or cornmeal on the wooden peel before I place the skin of the pie on the peel.  It makes it easier to then slide the pie into the oven.  I am not saying to use the kind of flour I like the best, but I like rice flour to flour my wooden peel with.  You can experiment and also find what kind of flour you prefer.

These are what wooden and metal pizza peels look like.

Wooden Peels, please scroll down.
http://www.webstaurantstore.com/search/wooden%20pizza%20peels.html

Metal Pizza Peels, please scroll down.
http://www.webstaurantstore.com/search/metal%20pizza%20peels.html

You can also put in the search box, what you are looking for to get an idea what pizza peels look like or even type other kinds of pizza equipment at  http://www.webstaurantstore.com/

Norma

2 comments:

  1. Hey, what a great looking pizza. Glad the challenge worked out ok for you!

    Pizza Equipment

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