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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, February 18, 2011

My Adventures into Gardening last year (2010) Best Places people on this forum have found to buy Seeds or Perennials?


My Adventures into Gardening last year (2010) Best Places people on this forum have found to buy Seeds or Perennials?

If anyone is interested this is a thread I started on pizzamaking.com.  It was about finding different perennials for my garden.  In this thread I had many adventures in gardening and much help from other members on finding seeds.

http://www.pizzamaking.com/forum/index.php/topic,10535.0.html

In future posts I will post more about my adventures and also new adventures I have in this new year in gardening.

Norma

2 comments:

  1. Hi! thanks for your comment on the focaccia di recco. A "mug" or "cup" is a little less than 1/4 of liter.
    The most important thing is to not use any kind of yeast and you need to get a homogeneous and absolutely no sticky. Please, let me know if you are going to do it!! I'd love to see the result! Have a nice Sunday!
    Barbara

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  2. Hi Barbara,

    Thanks for telling me what a “mug” or “cup” is and your additional instructions. I would let you know when I try out your recipe. I think it really looked delicious! I will take pictures. Have a nice Sunday also!

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