Learning Knowledge to Make Pizza: Trying Lehmann dough with Ischia starter-Stealth Formula 8/25/2010-first pizza made with this formula..more to follow

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 13, 2010

Trying Lehmann dough with Ischia starter-Stealth Formula 8/25/2010-first pizza made with this formula..more to follow

The Ischia starter is active, alive and was incorporated into the Lehmann dough. When I measured the Ischia starter, I only used 3/4 cup of starter because that was the weight given in the formula set-forth.

I am going to try the Lehmann dough with the Ischia starter incorporated and see how long this dough can cold ferment, before having to make pizzas out of two dough balls. This dough pictured in the pictures is for two dough balls for a 14" pizza. Half of the bulk fermented dough is going to be balled and left to room ferment until it doubles in size, then cold fermented.. The other half is going to be balled and put into the refrigerator to ferment. This dough was made with KASL.

I recently started playing around with the Italian starters in August 2010.

This pizza was made at home. It was a Buffalo Chicken Pizza, one of my favorites.