Learning Knowledge to Make Pizza: Norma's Cavolfiore attempt at Jim Lahey’s pie on Slice, first week in 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.

Tuesday, January 4, 2011

Norma's Cavolfiore attempt at Jim Lahey’s pie on Slice, first week in 2011

Slice added one of the pies I made last week to this weeks "My Pie Monday".

http://slice.seriouseats.com/archives/2011/01/my-pie-monday-20110103-slideshow.html#show-131130

This is what was said about my pie. Norma's Cavolfiore: Norma sent in her spin on Jim Lahey’s pizza cavolfiore: "This pie was dressed with garlic and herb infused olive oil, green and black Kalamata olives, fresh Feta cheese, Red Cow Parmesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned panko bread crumbs. The crunchy breads crumbs did give this pie a nice crunch."

Thanks Slice for thinking my pie was worthy of including in with all the other beautiful pies! :)

Norma