Learning Knowledge to Make Pizza: Greek Pizza made 1/29/2010

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.

Sunday, January 30, 2011

Greek Pizza made 1/29/2010

I removed one preferment Lehmann dough ball from my freezer that was smaller. It wasn’t the right weight Peter set-forth for a Greek-style pizza, so after it was unfrozen in the mircowave, I just cut off a small portion until it weighed the right weight.
I didn’t want to waste the small piece of dough so I used that for another experiment. I pressed on the edges and the middle of the dough while it was in the deep-dish pan so the dough wouldn’t rise too much while it was in the oven.

I must say the preferment Lehmann dough did work out well for a Greek-style pizza in my sloping deep-dish pan. My home oven was around 500 degrees F and I put the deep-dish pan right on the stone on the second to the bottom rack position. I was surprised how well the preferment Lehmann dough worked out for this pie. The edges turned out nice and crunchy and the bottom browned well. The deep-dish pan was slightly oiled. What really surprised me was the crust of this Greek-style pizza tasted so much different than my regular pizzas I made with the preferment Lehmann dough. I don’t see why any sugar would have to be added to my preferment Lehmann dough formula. I really enjoyed the slices of the Greek-style pie I ate.

Thanks Peter for figuring out how much dough I needed for my sloping deep-dish pan.

Norma