Learning Knowledge to Make Pizza: Better for Bread flour subsitued for KASL in the Lehmann formula: January 26, 2011

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, January 31, 2011

Better for Bread flour subsitued for KASL in the Lehmann formula: January 26, 2011

This was the preferment Lehmann dough pizza, with the Better for Bread flour used instead of KASL. This pizza did brown better and had more crisp in the crust. The crumb wasn’t as moist as when using the dairy whey. The moistness in the crust was almost like my regular preferment Lehmann dough pizzas and this pizza did get better oven spring, than the last pizza I made at home. Although Steve and I did enjoy this pizza, the added dairy whey pizza, was better in both of our opinions. I will have to do a few more tests on the Better for Bread flour in the preferment Lehmann dough. These last three pizzas were thinner than my normal preferment Lehmann dough pizzas, because I now use a higher TF. I used the formula for the last three pizzas using one dough ball that was set forth in this thread.

I wouldn’t have been able to make any of the pizzas or bread, if today was yesterday. Instead of being on the pizza making detail, there would have been a shoveling detail. When I awoke this morning this is what it looked like outside. There is a winter storm warning, in our area until 1:00 pm tomorrow. Looks like I will be on the shoveling detail today and tomorrow.

Norma