After thinking about the waffle iron pizza and getting even top and bottom heat and also thinking about getting a puffier pizza, I decided to investigate how my waffle iron was put together. There was a little pin than held the top of the plate to the bottom. There was no way to get that pin out because it was recessed into the bottom part of the waffle iron. I then decided to get my trusty little LED magnifier out and see if I could figure out how this waffle iron could be dismantled. I found I would only need to take the screw off on the bottom of the waffle iron. Now my waffle iron might be able to produce a puffier pizza.
I did make a waffle iron dessert pizza later that day and posted how a waffle iron made a pizza.
I was trying to see how I could keep both ends of the top plate of the waffle iron up, since it was taken apart. I found some cannoli rolls in my kitchen drawer and decided to use them at both ends to keep the plates apart.
I used a preferment Lehmann frozen small dough ball for this waffle iron pizza. I let the dough ball defrost in the refrigerator. I was also trying to think how I wanted to make this pie a dessert pizza. I decided since I had some fresh Red Haven peaches and decided to use them in some way. I used apple wine my cousin have given to me at Christmas and made a slightly thick sauce with apple wine, a little water, sugar, lemon, and corn starch. I also used my fresh blueberry syrup I had made over the weekend for my crepes. I drained any juice off that syrup. When the pie was finished cooking or baking in the waffle iron and the dressing were applied, I did add whipped cream cheese for another topping. Some of the slices also had confectionary sugar sprinkled on.
The waffle iron did work, again......:) :) :)
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.