My typical Monday is preparing dough balls for Tuesday to use at my market stand at Root’s Market, making sauce and getting other things ready at market. Some Mondays or other days of the week I have to pick up flour at C.O. Nolt and Sons, Inc. I could get them to deliver for me, but it would be more than the gas I use and also trying to fumble about with 50 lb. bags of flour when I am trying to wait on customers would be hard. I picked up flour today. There is a train track that goes behind C.O. Nolt & Sons, Inc. In some of the pictures it can be seen what C.O. Nolt & Sons, Inc. looks like. Also in the same area there are many Amish families. I took some pictures of the Amish farms today along with how they hang their wash on long clotheslines. I find it fascinating how they hang their clothes on long wash line that the women can reel the wash back into their homes. The children was just leaving school today after I picked up the flour. The all go together in a little one room school house.
I also took a picture of the kind of Tomato Sauce I use on my pizzas at market. I only use KASL flour for my pizzas at market, because I don’t want to use bromated flour. Many pizzerias across the US do use bromated flour in their pizzerias. I pay a little bit more for KASL, but I think it is worth it not to make my pizzas with bromated flours. Bromated flours are banned in many countries.
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.