Learning Knowledge to Make Pizza: Milk Kefir Lehmann dough ball I made 11/26/2010 is still cold fermenting....................

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 16, 2010

Milk Kefir Lehmann dough ball I made 11/26/2010 is still cold fermenting....................

The milk kefir Lehmann dough ball I made 11/26/2010 is still cold fermenting. These are two pictures of the dough ball top and bottom, taken today. I wonder what is the longest time anyone ever fermented a dough ball. The dough ball still looks fine with no dark spotting on the top.

Norma