Learning Knowledge to Make Pizza: Lehmann Dough made into Christmas Trees 12/09/10

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.

Thursday, December 9, 2010

Lehmann Dough made into Christmas Trees 12/09/10

I tried to make a bread type dough out of my Lehmann recipe. I had some Christmas cake baking pans that were aluminum. I used my 16 oz. dough balls, that are a Lehmann pizza dough recipe. I tried 2 Christmas dough type breads. The first I made as below and the second dough, I let to rise a little more for about an hour and a half covered with saran wrap before baking. The second dough was higher in the finished tree.
I greased the pan with vegetable oil then opened my dough ball a little. I then placed the dough in the mold and pressed into place. On top on the dough I put on olive oil and pressed with my fingers.
Baked at 550 degrees F until the top of the dough looked finished. Removed from the pan and brushed with a mixture of olive oil, butter, margarine and other herbs I had ready for my breadsticks. Sprinkled with Italian herbs that were dry. Baked again until the top was browned.
The finished crust and tree tasted very good. I think I will make that for Christmas. I forgot to take a picture after it was cut. In my other post about Christmas I did post a picture of the crumb. I might also slice some olives and grape tomatoes and add to the final bake to make the finished product look more like Christmas.

Norma