Learning Knowledge to Make Pizza: I am using Paul's Flour and Milk Kefir as the leavening agent to Make a Pizza Dough for Tomorrow

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.

Monday, December 6, 2010

I am using Paul's Flour and Milk Kefir as the leavening agent to Make a Pizza Dough for Tomorrow

Paul (Paul's Pizza) from England was nice enough to send me some flour to try. I have been trying to think of a different way to use his "special flour". I appreciate he sent me the flour from England. The package came the other week and was even marked "Royal Mail" on the front of the package.

I posted a thread on pizzamaking.com to see if other members could come up with ideas about what way I could use this flour. I mixed the dough this morning in my Kitchen Aid mixer.

I decided yesterday to use a high hydration (74%) dough along with honey to make a dough for his "special flour". I am using a milk kefir poolish to leaven this dough.

I don't have any idea how this dough will work out, when baked into a pizza tomorrow. If it doesn't work, it sure isn't Paul's flour, that he sent me. It would be my fault for making a formula that might not work out in my oven. I used the preferment calculating tool on pizzamaking.com to figure the formula out.

I will post in the next few days how this pizza turns out, whether it works or not.

A big thanks to Paul for sending me a sample of his flour! :)

Norma