Learning Knowledge to Make Pizza: Teachings of Didier Rosada

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.

Sunday, December 5, 2010

Teachings of Didier Rosada

I have been studying about Didier Rosada and his teachings. I think his teaching were influenced by Professor Raymond Calvel. Although I haven’t fully been able to understand all of either of their teachings, I am trying to learn how all this has to do with pizza making. Didier Rosada and Professor Raymond Calvel, both came from the bread making world, but the more I study their teachings, the more I find it also relates to pizza making.

Didier Rosada, formerly an instructor at the San Francisco Baking Institute and a highly regarded classically trained French baker.

Didier Rosada articles:

http://www.uptownbakers.com/f_master_baker.html

http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm

http://web.archive.org/web/20050829015510/www.cafemeetingplace.com/archives/food4_dec2004.htm

http://www.bakerconnection.com/artisanbaker/article_04.htm

http://www.theartisan.net/dough_development.htm

I have also been influenced by Professor Raymond Calvel, a renowned expert in French baking and the father of the autolyse method. Since Rosada mentioned Calvel in one of his articles, he no doubt was influenced by the teachings of Professor Calvel.

If anyone is interested in these articles and can comprehend them the first time when reading, you are far smarter than I am. I am still studying. lol I also have a lot more links, that I might post at some point.

Norma