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
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
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