Learning Knowledge to Make Pizza: Another White Pizza with Bacon 2/27/2010

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.

Friday, December 17, 2010

Another White Pizza with Bacon 2/27/2010

I made two White Pizzas 2/27/2010 The one is was made in the afternoon of 2/27/2010 with pretzel dough at http://www.pizzamaking.com/forum/index.php/topic,10286.msg91547.html#msg91547

and the other White Pizza I made tonight was from a frozen dough ball that was the regular Lehmann dough. The White Pizza I made the same evening was a Buffalo Chicken Pizza with bacon, that Peter had directed me to before. This time I didn’t use crumbled blue cheese, but had Ken’s Blue Cheese Dressing and drizzled on before eating. This White Buffalo Chicken Pizza was excellent in my opinion. The pie was dressed first with Ken’s Ranch Dressing, then chicken I had fried with white sweet onions and garlic, added some Frank’s Red Hot Original with added butter, mozzarella, and bacon.
While I did really enjoy this Buffalo Chicken Pizza, what I can’t understand is how my crust got so nice and airy in my home oven, only at 450 degrees F. The crunchy rim was delicious in my opinion. I am now wondering if my pizza oven at market needs to go down a notch to achieve this light and airy crust.

Norma