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.


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.

Total Pageviews

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
click on picture to go to post

Wednesday, December 1, 2010

Root's Market Video

This video is of me walking down one aisle at Root's Market, yesterday morning.  These are some pictures I took of a Sicilian pizza made yesterday, with the same Preferment Lehmann I use for my NY style pizzas.  I find it interesting how this same dough behaves differently when put into a deep-dish pan and then baked on a screen.

This is also a video I took at Root’s Market in the morning yesterday of what part of one aisle looks like, if anyone is interested in looking at it.  This video also shows my former Caramel Popcorn, Cotton Candy and Clear Toy Candy stand.

In this one aisle, it shows all the raw milk, raw milk cheeses, organic foods, cheese spreads, vegetables, meats, nuts, fruits, eggs, big candy stand, freshly made pickle stand, big sub stand, potato chip and pretzel stand, cheeses, bakeries, bagels, Chef Tims products, fresh pasta stand and other stands. Some of these stands were closed yesterday, due to their owners hunting. It can be seen on this video how many Mennonite and Amish people operate stands at Root’s Market.  This is just one small part of Root’s inside. In time I will take videos of the rest of Root’s Market, and post on my blog.  Sorry I didn’t take this video slower, but it takes to long to upload on You Tube.  Many out of town customers come to Root’s market.  A lot of them that visit for the first time remark on how a market this big can only be open one day a week.  That is the way it has been since 1925.  Being open only one day a week does have its advantages, because then people know that is the only day to come and purchase all the fresh products.  Vegetable and fruit prices are cheaper at Root’s Market, than our local supermarkets.

Video of Root's Market in one aisle.



No comments:

Post a Comment