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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

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 8, 2010

Fairmont Bagel Milk Kefir Pizza, Thanks to Marc

The pizza was made yesterday at market with the Fairmont Bagel dough.  I am now wondering what happened with this dough this week.  The pizza did turn out okay, but didn’t have the flavor in the crust or look in the crumb as last weeks pizza.

The dough felt much drier when opening the skin and when baking this pizza bubbles formed in the middle of the pizza.  The pizza did have good oven spring.

I am going to have to think about what happened to the Fairmont Bagel Pizza today.  Next week I might try adding more water to the formula to see what happens.

If anyone is interested in reading the whole thread about the Fairmont Bagel Dough with milk kefir, this is the link.  http://www.pizzamaking.com/forum/index.php/topic,12463.0.html

Pictures below

Norma


















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