Learning Knowledge to Make Pizza: Attempt for Jim Lahey’s pizza cavolfiore

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.

Wednesday, December 29, 2010

Attempt for Jim Lahey’s pizza cavolfiore

I made another attempt at a Jim Lahey’s pizza cavolfiore Tuesday. I mixed the dough in the late morning and the dough rose enough in about 3 ½ hrs. to use the dough. In this attempt, I had increased the hydration of the dough and also the thickness factor. This dough was a little hard to stretch. I find it amazing that for as little of time this dough had to ferment, that there was such a good flavor in the crust.

This next attempt for a pizza like Jim Lahey’s was dressed with garlic and herb infused olive oil, green and black Kalamata olives (bought from the Greek stand at market) fresh Feta cheese, Red Cow Paramesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned Panko Seasoned bread crumbs. The crunchy breads crumbs did give this pie a nice crunch.

Norma