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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.

Pizzas

Pizzas
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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Friday, January 14, 2011

What to do with Preferment Lehmann dough poolish from Tuesday??????

Since my water heater was broken and I had to stay home Tuesday, I had poolish to do something with.  I did throw away some poolish, but I didn't want to throw it all away.

I did make a failed attempt with just using poolish as the dough and decided to make a couple of other dough with the extra poolish.  I made one dough, just by adding ingredients I thought might need to be added.  That dough was made with an Italian flour and other ingredients.  The second dough was basically the poolish in the amount of 792 grams that I only added 125 grams of flour.  That dough sure was sticky.  I did stretch and folds on that dough many times, but the dough still was sticky.  I never made a dough like that before.  The third dough was another formula I had tried before, but this time I used AP flour.

I thought there was no harm in trying out these doughs, because if one of them worked I could take small slices to my great-granddaughter's birthday party tomorrow.  I have to cook other foods tomorrow morning for her birthday.  At least these pizzas could be reheated and I could take along some of Les's sauce for the guests to dip the slices in.  It seems hard to believe that a whole year has gone by so soon.

This is what I posted on pizzamaking.com.


Since I didn’t like to see all the poolish go to waste from my preferment Lehmann dough I had decided to do a few experiments on the poolish in different doughs.  The first experiment with the poolish pizza was a failure, so I thought what harm could it do to mix different doughs and see what would happen.  I mixed all three of these doughs Wednesday evening.  I let all three doughs room temperature ferment for about 12 hrs. and then cold fermented them until this evening.  The first pizza made tonight was the lightest in texture.

The first pizza I just put in any ingredients in with the poolish that I thought might work.  I did write down what ingredients I had used.  The second pizza was another poolish pizza that really had a high amount of poolish in the mixture. It was so sticky I didn’t think I could load it into the oven, because it kept sticking to the peel. When I loaded it the pizza almost slide off of the steel pan. The third pizza was the same formula I had tried out on my Sicilian thread, but I used the preferment Lehmann dough poolish in the formula instead of milk kefir.

If anyone is interested, these are the pictures of the experiments I did with the leftover poolish.  The first picture is of the remainder of the poolish that almost died until this morning.  I had left it on my kitchen table to see how long it would take to almost completely fall.  The other pictures are in progression of the explanations I gave above.  At least the preferment Lehmann dough poolish did work okay in these pizzas.  I also decided to bake all three of these pizzas on the upside down steel pan, since I did have good results with using an upside down steel pan last evening at Reply 15 http://www.pizzamaking.com/forum/index.php/topic,12662.msg123240.html#msg123240

At least I learned some things from these experiments.

Norma






























4 comments:

  1. Ciao, grazie della tua visita e piacere di conoscerti, bellissimo il tuo blog, molto interessante! Mi iscrivo come tua follower, così non ti perdo di vista!!!! Se vuoi contraccambiare, ne sarei felice; baci , alla prossima. . .

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  2. Hi thanks for your comment on my post about focaccia with home made natural yeast!!!!
    Wow I'm speechless!!!! your blog s amazing, your pizza is fantastic!!! If you want me to translate anything from by blog please do not hesitate to ask, even though I'm sure you don't need any suggestions as your 100 times better then me!!!!
    Well done!!!

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  3. speedy70,

    Nice to meet you, too! Thanks for saying my blog is beautiful and interesting. I also signed up as a follower of your blog. You have many delicious looking foods on your blog. Looking forward to following your blog.

    Norma

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  4. Nicoletta,

    I really like to make focaccia with natural yeast, also! Thanks for saying you like my blog. I am new to blogging so I need to get things arranged better. I can use Google translator to translate from Italian to English. Thanks for saying you would help me. :) Your focaccia does look very tasty. I also want to learn more about Italian cooking. Looking forward to following your blog.

    Norma

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