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.


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
click on picture to go to post

Wednesday, December 8, 2010

Another Sfincione type pizza made with help from Toby's starter 1/25/10

Tried the starter that was made first with rye-high-gluten, then with added gluten, which had bubbled over the day before.  I modified a recipe that Warren had posted under Sicilain under his web site.  I just wanted to try and see what would happen with the dough and modified recipe.  I also wanted to try out all mixing by hand and the pizza stone.

The dough was all mixed by hand.  The starter was added to some durum flour, AP flour, water, more vital gluten and extra IDY.  The mixture was left to ferment for awhile. Next the final dough was mixed AP flour, Durum flour, water, oil, sea salt, and more IDY.  Then incorporated into the starter and left to rest, again.

I first thought about making another Sicilain pizza, but wanted to try the stone, so the dough was made round.  It was hard to handle because it was a high hydration.

Used the durum flour Warren gave me.  Will have to try out Bob1's durum flour the next time.

This pizza didn’t turn out like I had wanted, but it was probably because I modified everything.

In conclusion, if I try this recipe again, I would put the dough into an oblong pan with oil.  I really enjoyed mixing the dough by hand.

Used Starters rye-high-gluten-some-wheat gluten that bubbled over yesterday
added to this starter
starter 80 g
400  grams water
30 g durum flour
5 g vital gluten
330 g AP Flour
1/4 tsp. IDY

Final Dough mixed in with above ingredients

45 g durum flour
330 g AP flour
1/4 tsp. IDY
10 g sea salt
24 g olive oil
100 g water

mixed, starter with other ingredients, let set for 3 hours, mixed in final dough, let 3 more hours, formed ball, let sit for 1 ½ hr.

Baked at 450 degrees F


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