Learning Knowledge to Make Pizza: Next attempt for a Pizzarium Pizza 2/2/2011

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.

Wednesday, February 2, 2011

Next attempt for a Pizzarium Pizza 2/2/2011

This was my next attempt 2/2/2011. I was away, and when I came home the dough sitting on my kitchen table looked like it was too soft, so I gave it another stretch and fold and let it sit another hour. I don’t think I left the dough relax enough after the stretch and fold, because I was in a hurry. I wanted to see what would happen with this dough if I left it proof after having it in the deep-dish non steel pan. I left the dough proof with olive oil on the skin for 45 minutes, with a towel. This pie did rise well while in the oven and stayed that way after I took it out of the oven, but I wanted to get this pie finished so I quickly dressed it. I think I should have waited a little while before I dressed it, but I am not sure of that. I then put the pie back into the oven until the cheese was melted.

Although this pie did taste good, I am still not satisfied with how this compares to the pie I had made at market before.

Norma