Learning Knowledge to Make Pizza: Preferment Lehmann dough with KASL, Spring Wheat Prairie Gold and Ground Pecans

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

Preferment Lehmann dough with KASL, Spring Wheat Prairie Gold and Ground Pecans

I tried one experimental preferment Lehmann dough ball with the leftover poolish from market. I have a Cuisinart spice & nut grinder. I used Spring Wheat Prairie Gold 10% (23.45 grams) and ground pecans 10% (23.45) KASL 80% (187.6 grams) and added some extra water (120 grams) altogether in the mix, because the Prairie Gold and ground nuts did make the dough drier. I used the same amount of poolish and the rest of the ingredients. I mixed the dough yesterday and baked the pie this evening. I ground the Prairie Gold and the pecans in my spice and nut grinder.

This was the most different crust I have tried so far. It had a slight taste of pecans, which I thought tasted good. I have tried Prairie Gold in a pie I made before in the basic Lehmann thread.

This pie was dressed with my regular tomato sauce, a blend of white cheddar and mozzarella, grape tomatoes that were slightly fried in olive oil with herbs, red and green peppers and after the bake a small amount of basil was placed in the middle of the pie.

Norma