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
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Wednesday, December 29, 2010

Attempt for a Pizza like Gabriele Bonci at Pizzarium

I started this dough Monday morning and made a poolish.  Mixed the final dough Monday afternoon and let it bulk ferment.  The dough bulk fermented more Tuesday. The first picture is the poolish and the second picture is the final dough.

I made the pizza this Tuesday afternoon.. This was my best attempt as of this date, for a pizza like Gabriele Bonci at Pizzarium, in Rome, Italy.  The crust was moist, light and airy.  It must have been the formula, flour, bulk ferment, and how the dough was baked.

I used a high hydration dough, bulk fermented, used a poolish, and also used durum flour.

This pizza turned out like a cloud.  It was soft, airy and was so light.  I have never been to Pizzarium, but wanted to make a pizza something like Gabriele for a long while.

The dressing on this pizza were garlic and herb infused oil, two types of part-skim whole milk mozzarella, Parmesan cheese, rehydrated green and red peppers, and caramelized onions with garlic.

Video of Gabriele. http://www.youtube.com/watch?v=RnV47xWplXo&feature=related


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