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.

Total Pageviews

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
click on picture to go to post

Thursday, January 20, 2011

foolishpoolish (Toby) & Pete-zza (Peter) Contributions to learning about Pizza and Bread!!!!!

On pizzamaking.com recently there was a great discussion of what websites to look at for learning more about bread and pizza.

This was foolishpoolish (Toby’s) contributions.  You can get a good idea of the various approaches and history of mixing dough (but please bear in mind this is for making bread rather than pizza) in this excellent 3 page article covering the BBGA class taught by Lionel Vatinet (not to be confused with Bertinet!):


Didier Rosada mentions the techniques in this SFBI newsletter from 2007: from Toby


These are Pete-zza (Peter’s) contributions:

As Lydia mentioned to the forum back in 2007, at,



Another good SFBI article by Didier Rosada, on dough strength, can be found at:


Throw in Rosada's articles on the use of preferments at:


and at:


and the material on baking at the theartisan.net  website at http://www.theartisan.net/index.html

and one has a very nice little library at only the cost of printer paper. I would imagine that the Tartine Bread book by Chad Robertson also dovetails nicely with the other writings mentioned above.

What is also not generally known is that several of the forum's dough calculating tools at:


can also be used for making, modifying and formulating bread doughs as well as pizza doughs. For this purpose, one would use the Dough Weight option.

BTW, Jeff Yankellow, who is mentioned in the article referenced by Toby at:


was also formerly with the SFBI.


I can only hope if anyone is interested in seeing how bread and pizzamaking might be related you can read these articles and become more informed how to make a good dough.

Thanks Toby and Peter for the great links and discussions!


No comments:

Post a Comment