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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

Thursday, December 9, 2010

Tried Another White Pizza 2/09/2010-Buffalo White Chicken Pizza


I made another White Pizza. This White Pizza was made with the poolish preferment for the Lehmann dough.  After reading about Peter’s (Pete-zza’s) Buffalo White Pizza, I decided to make a Buffalo White Pizza.  

The White Pizza was dressed with Ken’s Ranch Dressing, Franks Cayenne Hot Sauce, chicken I had baked in the deck oven with a little fresh parsley, fresh garlic, and fresh basil, mixed with olive oil, some mozzarella and crumbled blue cheese.  I added the Franks Cayenne Hot Sauce and butter to the chicken and mixed together.  

Even my daughter, who is getting sick of me making all these kinds of pizza, really liked this pizza.    She is getting to the point of saying..No, not more pizza.  We all like hot wings, and this White Buffalo Pizza tasted just like hot wings.  She even said this was the best pizza I made.

I still must say, baking a pizza in a deck oven is easier than my home oven.  

Norma














White Snow Pizza 2/05/2010

After roof raking today, I decided to make a White Pizza.  The pizza is dressed with cheese, pepperoni, and parsley.

Lol, that white pizza sure was a funny kind of pizza.

If anyone is interested in trying a slice, sorry it melted....just like Frosty the Snowman!..................

Norma







Tried A White Pizza Tonight and progression in other posts.....2/05/2010

Tried a white pizza in my home oven on the stone.  Must say it’s a lot easier to load the pizza into a deck oven. Also easier to turn the pie in a deck oven. This is one of the frozen dough balls left over from this week of the regular Lehmann formula.

The white pie was dressed with fresh made pesto, ricotta cheese mixed with milk, mozzarella, a few red peppers flakes, sundried tomatoes, a little Italian seasoning, oregano and after taking out of the oven fresh parsley was added.

This is the thread and link if anyone wants to see the progression of the white pizzas.

http://www.pizzamaking.com/forum/index.php/topic,10213.msg89532.html#msg89532

Norma











Lehmann Dough made into Christmas Trees 12/09/10

I tried to make a bread type dough out of my Lehmann recipe. I had some Christmas cake baking pans that were aluminum.  I used my 16 oz. dough balls, that are a Lehmann pizza dough recipe.  I tried 2 Christmas dough type breads.  The first I made as below and the second dough, I let to rise a little more for about an hour and a half covered with saran wrap before baking.  The second dough was higher in the finished tree.
I greased the pan with vegetable oil then opened my dough ball a little.  I then placed the dough in the mold and pressed into place.  On top on the dough I put on olive oil and pressed with my fingers.
Baked at 550 degrees F until the top of the dough looked finished.  Removed from the pan and brushed with a mixture of olive oil, butter, margarine and other herbs I had ready for my breadsticks.  Sprinkled with Italian herbs that were dry.  Baked again until the top was browned.
The finished crust and tree tasted very good.  I think I will make that for Christmas.  I forgot to take a picture after it was cut.  In my other post about Christmas I did post a picture of the crumb. I might also slice some olives and grape tomatoes and add to the final bake to make the finished product look more like Christmas.

Norma


Who Is Pete-zza?

There is a thread on pizzamaking.com of who people think Pete-zza is.  He helps everyone on the forum to learn about pizza.  He can figure anything out and is also very good in Math.  Pete-zza (Peter) has helped me with many dough formulas.  Pete-zza is a moderator on pizzamaking.com.

Members have wonder for awhile who Peter is and even have posted some funny ideas..lol

This is the link if anyone wants to see what is said in the thread.

http://www.pizzamaking.com/forum/index.php/topic,8747.0.html

I really don't know who Pete-zza is, but appreciate all the knowledge he has and also how kind and patience he is with new members or even older members like me.  I have asked some stupid questions many times and he always help me learn.

I quickly made a kind of a poster today, to depict what I thought he might be like. I could have did a lot better job with the poster.  Peter even has an avatar that says Pete-zza.  With a name like Pete-zza how could anyone go wrong with learning from someone like him.

Norma


Lehmann Dough made into Christmas Tree 12/09/2009

Christmas Tree cutting, I forgot to post. Sliced!  This one I didn't let rise.

Added opened dough ball.  The Christmas tree slice, could be used as bread.

Norma


Wednesday, December 8, 2010

Christmas Ideas for Dough 12/01/2009

I made four different items today for Christmas.  I first stretched out the dough to my normal pizza size. I used cookie cutters and cut out the Lehmann dough with them.  I made something like cheesy bread sticks by brushing the cut dough with fresh herbs I had microwaved with olive oil and then added some butter and margarine. Then I brushed this on the dough. I then added mozzarella and baked.  Before I sold them I sprinkled on Parmesan cheese.  I should have taken individual pictures of each thing so anyone could look at them better.
The second thing I made was a couple Christmas trees, cut out of dough by using a mold.  This one measured 10" by 10".
The third thing I made out of dough was a face that children could also make.  I forgot to take a finished picture of the pizza.
If there are any passionate pizza members like me, you also need a pizza Christmas tree. lol

Norma














More Christmas Ideas with Thin Cracker/Style Crust 12/08/2009

After reading some old posts, I decided to combine two recipes I had read.  I came across a post by buzz giving me measurements I could use here at home, since I don’t have a digital scale here or a strong mixer to mix my dough.  The weigh was in volume measurements posted by buzz.
The other post was about mixing dough in a food processor.  I thought I would try to combine the two and see what happened.
The ingredients for the dough I used were:
1.25 cups AP
1 teaspoon yeast (I just tried IDY
8.5 Tablespoons water
1 teaspoon sugar
1 teaspoon Kosher salt
4 Tablespoons vegetable oil

I.  first mixed the IDY and water (that was 90 degrees F) and let it sit for about 25 minutes
2  put mixture into food processor
3 added 1 cup flour, pulsed food processor until mixed
4 added sugar, salt and oil, pulsed more
5 add 1/4 cup flour and pulsed until it looked like it was mixed
6 took out of food processor and patted with flour
7. put in ziplock bag and let it sit at room temperature for 2 hours.
8. refrigerated overnight.
9. used today

The dough was sticky so I put some flour on both sides of the dough.  Rolled out the dough with a rolling pin and then docked on both sides.  Put dough into aluminum Christmas tree mold (that I greased with vegetable oil) and cut dough with knife.  I cut the rolled out dough at the top of the mold and gently patted it in mold and par-baked until I thought the dough looked par-baked.  I then put sauce and cheese top of crust.  Baked and then took out and put on deck until bottom looked finished.
I had left over dough which I balled and used later today for another pie.  The taste of this crust was very tasty and crunchy.  The crust was also very thin.  I gave samples to my family and other stand holders.  They all liked how crunchy the crust was.  In conclusion, I will try this recipe again.  It was easy to make,  roll out and the final crust was great..  It was easy to prepare using the food processor.

Norma











Paul’s England’s Flour (Manitoba) used with Milk Kefir poolish :) 12/07/10

I used Paul’s flour this Monday to make a dough.  I used a milk kefir poolish to leaven the dough and I am used a high hydration formula with honey.

Paul’s (Paulspizza) did work out well in making a pizza with milk kefir to leaven the dough.  I did the calculations on the preferment calculating tool on pizzamaking.com

The pizza made with your Manitoba flour was the best pizza made yesterday.  The dough ball with the milk kefir poolish and Paul’s Manitoba flour was very easy to open. The finished pizza was light and airy and also had a great taste in the crust.  I think this was the best crust in terms of moistness, I have made up until this date.

Well, no Caputo apron for this pizza from Paul’s flour, but the pizza was very good.

If anyone is interested in all that was posted on pizzamaking.com this is the thread.

www.pizzamaking.com/forum/index.php/topic,12290.0.html

The formula I used is also in the link above.

A great Big THANKS to Paul for sending me his flour all the way from England! :)  It sure was great to be able to experiment with his flour.

Pictures of my “Royal Mail” from Paul.

Norma