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.


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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Sunday, January 16, 2011

Another Day in a Learning Pizza Maker 1/15/2011

Usually almost everyday I do something that is related to pizza.  Either I might be taking pH readings of dough, making a new dough, or monitoring how a dough might cold ferment.

Yesterday was no exception.  I had taken the pH of a dough I had made on Friday.  The dough was a milk keifr poolish dough that I had added dairy whey to the formula.  It will be interesting to me to see if the crust does get better coloration with the added dairy whey.  I do want to try this dough out at market in my deck oven, but now it is supposed to start snowing Monday night.  Hopefully I will be able to get to market this week to try out 3 dough balls.  Two of the dough balls are preferment Lehmann doughs that I had added dairy whey to one and the other I had added non-fat milk powder.  When it snows in our area not many customers come to market and to risk being in an accident for just one day of work, really isn't worth it.  I probably won't even make enough money to pay for the expenses if it snows.

Yesterday was my great-granddaughter's first birthday.  To think the year has flown by so fast and now she is already one year old.

I had made other food for the birthday party, but I also took slices of pizza along with Les's sauce for the guests to dip the slices of pizza in.

All in all, it was a great day. :)


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