Learning Knowledge to Make Pizza: Generic Chicago Thin Crust 11/17/2011-11/18/2011-Attempt for a V&N Clone

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.

Sunday, February 6, 2011

Generic Chicago Thin Crust 11/17/2011-11/18/2011-Attempt for a V&N Clone

I had some luck with the sticking point of the formula set-forth, as anyone can read below. Since I really have no idea of how thin this next crust should be, I will roll again and then weigh any extra dough.

At least I was glad this crust did have a good flavor after playing around with the Ultra-thin thread and those crusts having no flavor. Steve and I talked yesterday about the pizzas we made and I said this almost was like the pizza I tasted at the New York Restaurant and Pizza Expo, except the crust was a little softer on the real Ultra-Thin pizza. Maybe my memory isn't exactly right, about the real Ultra-Thin pizzas, but the pies were good yesterday.

I made another dough ball this morning using the 12" formula you set-forth. I used my Kitchen Aid professional HD to mix the dough. I also used whole milk in the formula. The dough was sticky when finished, but I have since reballed the dough two times. It feels drier now, but probably will get sticky, like my last dough did. I will take another picture or pictures of how this dough looks during today. I am going to try and use my home oven to make this pizza. I will wait until I think the dough looks ready, or might even refrigerate it again and wait until tomorrow, all depending on how this dough ferments at ambient room temperatures of 74 degrees F. I am going to go to market today to pick up my docker, dark perforated pan, and big rolling pin. I saw how this pizza turned out in my home setting with my oven.

Norma