Learning Knowledge to Make Pizza: My Pie Monday: Purple Potatoes, Sicilian Pizza, and More! 1/31/2011

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.

Saturday, February 5, 2011

My Pie Monday: Purple Potatoes, Sicilian Pizza, and More! 1/31/2011

This is the SlideShow of “My Pie Monday” posted by Maggie Hoffman on http://slice.seriouseats.com/archives/2011/01/my-pie-monday-purple-potatoes-sicilian-more-homemade-pizza-slideshow.html

My pie was also on “My Pie Monday” this past week. Thanks, Slice for thinking my pie was worthy to be on “My Pie Monday”!

http://slice.seriouseats.com/archives/2011/01/my-pie-monday-purple-potatoes-sicilian-more-homemade-pizza-slideshow.html#show-137083

This is what is said: Norma's Pizzarium-style Pizza: "The pizza I made was an attempt for a pizza like Pizzarium. This pie turned out better than I thought it would. The dough had a hydration of 87% and needed many stretch and folds.The whole pizza doesn’t look that fancy, but the crumb was different from any other pizza I had made before—nice and light and also springy. The crumb almost melted in my mouth. Even after the focaccia-like pizza had cooled, the crumb still stayed moist. The dough was fermented for a long while, both room temperature and cold fermented. The pizza was dressed with two varieties of mozzarella, Parmesan cheese, and coating of herb infused olive oil, and Prosciutto de Parma after the bake."—Norma427

Norma