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.


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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
click on picture to go to post

Sunday, February 6, 2011

Tried the Giordano’s Stuffed Crust 1/11/2010

I tried the Giordano’s Stuffed Crust 1/11/2010 and must say it was quite tasty.

Flour (100%):              1068.53 g  |  37.69 oz | 2.36 lbs
Water (41.1765%):       439.98 g  |  15.52 oz | 0.97 lbs
ADY (1.56862%):          16.76 g | 0.59 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Salt (2.02665%):             21.66 g | 0.76 oz | 0.05 lbs | 4.51 tsp | 1.5 tbsp
Corn Oil (16.6554%):    177.97 g | 6.28 oz | 0.39 lbs | 13.18 tbsp | 0.82 cups
Total (161.42717%):   1724.9 g | 60.84 oz | 3.8 lbs | TF = 0.1306813
Single Inner Ball:           663.42 g | 23.4 oz | 1.46 lbs
Single Outer Ball:          199.03 g | 7.02 oz | 0.44 lbs

I did take a picture of the top crust before baking and here is the top crust. Brushed top crust with olive oil. I rolled the dough with a rolling pin. With my oven not working the best, I could only get it up to 425, but kept watching how it was doing.
I put any kind of filling I had left in the fridge. Two kinds of mozzarella, two kinds of Parmesan, pepperoni, salami, sausage and sauce.  When finished put sauce, 2 kinds of Parmesan and parsley on top.

Peter (Pete-zza) commented in the thread,  that there was a video on the Travel Channel on Giordano’s Pizza.


A couple of years ago, the Travel Channel had a video on the Giordano's pizza. I couldn't find the link to the video at the Travel Channel website today but I found the video at


You can see how the pizza is made from that video.


This is the thread on pizzamaking.com  about the Giordano’s pizza I made.



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