My bake didn’t go as well this week as last week. I don’t know what happened with this attempt because the dough felt the same as last week. I didn’t have as much trouble with this dough in developing the gluten. The dough felt very bubbly and it opened the same as last week. As can be seen the crumb, after the bake, isn’t as light and airy as my last attempt. The crumb did taste good and was light. This pie was first dressed with herb and garlic infused olive oil and tomato sauce, baked and then the other dressings of brussel sprouts, spinach, red peppers Feta, and mozzarella was added and the pie was put back into the oven.
It can be seen on the pictures how the dough looked and the crumb in the baked pie. Other standholders, a customer and the one maintenance man did really like this pie.
If anyone is interested in what formula I used in this pizza or what comments were made the link to all this is at:
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.