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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.

Pizzas

Pizzas
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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Friday, November 19, 2010

Another Submission: Snitz Pie Pa. Dutch Pie

I made two Apple Snitz Pizzas in the month of September 2009.  I guess Apple Snitz Pizzas are something like "apple pie", and I really like apple pie.:)  That is why I made two Apple Snitz Pizzas in the month of September for the Monthly Challenge.

Dried apples boiled until soft, added brown sugar, margarine on crust, added apples, sprinkled cinnamon and sugar on, sprinkled streusel on top and bake.

The Monthly Challenge at pizzamaking.com is just to see if you can come up with different ideas for a pizza.

Norma



Future Pretzel Pizza-Auntie Anne's :) (I do really love Auntie Anne's Pretzels)

While shopping at our local Country Store the other day, I saw a product I thought would be interesting to try to make another pretzel pizza.  I saw Auntie Anne's http://www.auntieannes.com/ now has a At-Home Baking Kit to make pretzels.  It also has a recipe on the side of the box for making pizza with the At-Home Baking Kit.  Since I am always looking for a different flavor in the crust of a pizza and like to experiment, I bought the At-Home Baking Kit. When I have time I will try to make some pretzels and some pizza with this baking kit.

Should be interesting. I will post my results with pictures, whether they are good or bad, so many anyone that is interested in also trying the At-Home Baking Kit will see if I succeeded or failed.

Norma

Pizza Pretzel Crust :)

Another attempt at a pizza pretzel crust.  I tried something different with the pretzel pizza crust. Delicious Dandelion on a pretzel pizza.. Before you see blooms on the dandelion, you need to harvest it.  They have to be fresh and young greens. Otherwise they will be bitter. I took my trusty dandelion digger out in the spring of this year and harvested some.

The dough for the pretzel crust was made March 2010.  I used KAAP flour.  All the other ingredients were the same except, I used 1 3/4 cups of water instead of two cups.  I really don’t understand what happened, but the dough was too moist, so I added another ½ cup of flour.  The dough was left in the refrigerator for 15 hours.  I believe the dough was still to moist for the pretzels, but it was fine for the pretzel pizza.

I still need to have more practice in rolling the pretzels.  Mine are so uneven.  Some were big and some were small.  I did up the NaOH to 4 %.  I didn’t let the rolled pretzels proof in the refrigerator.

I then made a pretzel crust pizza.  I dough really seemed highly hydrated.  I opened the dough and placed it on parchment paper on the peel.  Then I brushed the edges with NaOH and sprinkled with pretzel salt.  The pretzel pizza was baked on the stone with the parchment paper for 5 minutes.  Then transferred to just the stone.

The pretzel pizza was dressed with Lit’l Smokies smoked sausage, proscoitto, chives, and parsley, basil and 1 clove of garlic that I had sauteed after the cheese. First the pie was dressed with mozzarella, Asiago, and crumbled Gorgonzola cheese.  Then the meat and herb topping were added.  I smeared some Grey Poupon Horseradish Mustard on the meat.  When the pie came out of the oven after 5 minutes, I added Dandelion that had been microwaved for one minute with olive oil and oregano. Then back in the oven to finish baking.

Norma



Another Pizza Making Adventure-Making a Pretzel Pizza

DNA Dan, a member on http://www.pizzamaking.com/forum/index.php helped me go though the process of trying a pretzel dough into a pizza crust.  DNA Dan also made a beautiful pizza out of pretzel dough. This pizza was made last February.

I tried a pretzel dough and made the dough and let it cold ferment for a day.  I saved some of the dough and made soft pretzels, also.  I think the taste of this crust does taste like soft pretzels and the soft pretzels were tasty.

3 cups KAAP flour
1 Tablespoon brown sugar
1 teaspoon sea salt
1 Tablespoon IDY
1 Tablespoon diastatic malt powder King Arthur
1 ½ cup water
1 teaspoon oil
I had to add a little extra water to make this dough a little sticky.
pretzel salt

For dipping the soft pretzels and brushing the rim of the pizza

Tablespoons baking soda
1 qt. water

Dissolve baking soda in warm water

I was just going to put some mozzarella with the little cheezer hot dogs, and dollops of sauce, but decided to make something different to dress this pie.  I made something like a Bavarian Cream.  I used ricotta, cream cheese, one egg beaten, 2 tablespoons of powdered sugar, ½ cup light cream and whisked them together on the stove until they were creamy.  I then put that mixture in the fridge.  This dough was fermented was 24 hours.  
The pie was dressed with the above ingredients, mozzarella, and sprinkled with a mixture of cinnamon and sugar.  The crust of this pie did taste like a soft pretzels. The soft pretzels were dipped into the baking soda and water solution for about 10 seconds. I brushed the rim of the pizza with the baking soda solution.  I did put some pretzel salt on the rim, but not very much. This pretzel pizza was baked on the stone on the bottom rack at 450 degrees F. 

Norma




Pizza Glossary...Terms and Definitions

At the very informative pizza making site  http://www.pizzamaking.com/  there is a Pizza Glossary.http://www.pizzamaking.com/pizza_glossary.html  The glossary can tell you many terms and definitions that have to do with pizza making,   If you read that glossary you can learn all the terms for what you might want to understand.  This might help someone that is looking for answers on what different terms and definitions are.

Norma

Thursday, November 18, 2010

Another Attempt with extra dough from V&N clone

I decided to try again to make a pizza with the extra dough I had leftover.  I rolled the dough, docked, put it on a wooden peel, dressed it, and then slide it directly onto the pizza stone.  This pizza did get a lot better, just baked on the stone.

Video of cutting the pizza.  http://www.youtube.com/watch?v=5uaR4-XMSOA

Norma



Another Attempt for V&N Pizza

I used the dough today to make another attempt at a V&N pizza.  I used my perforated dark pan with hole and first put it on the baking stone, then removed it with my metal peel and slide it onto the stone.  Although this pizza was okay, it wasn't as good as the one I baked at market.  Although I never tasted a real V&N pizza, I thought this pizza wasn't crisp enough.

This is a video I took of cutting the pizza.  http://www.youtube.com/watch?v=S3GkPk5lU58

These are pictures of the pizza.  If anyone wants the formula I will post it.  The dough I used, had extra dough I cut off, so in my next post I will show what happened with the extra dough.

Norma

Video of Attempt to Make a Par-Baked Crust, like commercial businesses make a par-bake crust to freeze.

This was a video of me trying to make a par-baked crust how a commercial business would make them to be frozen and sold.  I used Kyrol flour and Whole wheat flour and just baked until starch gelatinization occurred.  It did work, :) but the taste of the finished crust on the pizza was too bland. :(   I guess more experiments would follow.

http://www.youtube.com/watch?v=3sWgU6bseR0

Norma

Video of par-baked crust finished Pizza

This is a video of after I par-bake the skin of the pizza and then made it into a pizza.

http://www.youtube.com/watch?v=tVOh4snaxNA

Norma

Morgantown Stand, Green Dragon Market, Home Shed, Concession Trailer, & More of Root's

These are some pictures of our market stand at Morgantown that didn't make enough money to keep it open.  Although Morgantown was a nice market that was air-conditioned, it just didn't get enough people to continue to support the market.  It is now closed.  That market was open on Friday and Saturday. My oldest daughter helped to run that stand.

A few pictures of our concession trailer, that we took to festivals and fairs.


Shed at home, when we were getting it ready to pop popcorn, make clear toy,KettleCorn, brittles and the other foods we made.  Picture of the big air popper.  There was another oil popper, but it isn't in these pictures.  A few pictures of Clear Toy Molds and Clear Toy Candy.  

Green Dragon Stand at Ephrata, with my youngest daughter learning to make cotton candy.  She is grown up now.  

Few more pictures of Caramel Popcorn Stand at Root's Market.  My mother and father are in the one picture and my father is in the one picture with me at Rough & Tumble Museum, where we used to set-up our concession trailer and also set-up on the ground.  I miss the fresh lemonade and Snow Cones we used to make.

Norma