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

Tuesday, January 18, 2011

Milk Kefir Poolish Pizza Made 1/19/2011

I used the milk kefir dough ball tonight with the added dairy whey to make a pizza at home.  I left the dough ball warm-up for 2 hrs. This dough tonight was easier to open than the last dough ball.  I don’t know what the different would be in this dough compared to lasts weeks dough, with the added dairy whey.

This pizza was also baked on my upside down steel pan.  The pizza was dressed with the recipe Peter (Pete-zza) had referenced awhile ago for a white pizza that was a CPK BBQ copy-kat clone, with some modifications.  The modifications to that recipe were I didn’t have any red onions, so I used green spring onions, and I also didn’t have fresh cilantro, so I used fresh rosemary.  The crust was light and airy and tasted good, but I could have bake this pizza probably about another minute or so, because it can be seen that the crust in the middle wasn’t quite done.  It was still good.

The pH of the dough ball right before the bake was 5.71.  At least the pH doesn’t seem to change too much when using dairy whey.  At least in these two experiments, it seems that way.  I also gave this milk kefir dough with dairy whey a 20 minute autolyse before adding the salt and oil.  

Recipe for CPK BBQ Pizza


California Pizza Kitchen Original BBQ Pizza
3-6 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes
1 Tbsp. olive oil
2 Tbsp. favorite BBQ sauce (we use a spicy-sweet sauce).
For the pizza
1 basic pizza dough
Cornmeal, semolina or flour for handling
1/2 C. favorite BBQ sauce (we use a spicy-sweet sauce).
2 Tbsp. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 C. small red-onion, sliced into 1/8 inch pieces
2 Tbsp. chopped fresh cilantro
In a large frying pan, cook the chicken in olive oil over medium high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with two tablespoons BBQ sauce; set aside in the refrigerator.
To make the pizza
Place a pizza stone in the center of the oven and preheat to 500 deg for once hour before cooking pizzas.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.
Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes). When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.


No comments:

Post a Comment