Learning Knowledge to Make Pizza: Used the Giordano’s style dough in a cutter pan 3/02/2010

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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.

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.

Sunday, February 6, 2011

Used the Giordano’s style dough in a cutter pan 3/02/2010

When I was trying out pizza cones today with the Giordano’s style dough, I had left over dough that I decided to make into a small pizza in my cutter pan.

.http://www.pizzamaking.com/forum/index.php/topic,8750.msg91834.html#msg91834

The finished pizza was good, but I think I forgot to grease the cutter pan before baking. I baked the pizza on the cutter pan on a screen. Will have to do some more experimenting with this. I really liked the thin crispy crust.

Peter (Pete-zza) replied:

Norma,

You can actually make a pretty good deep-dish pizza in a cutter pan, although, as I am sure you discovered, it won't be as deep as using a standard deep dish pan because the cutter pan is fairly shallow. You can also make the pizzas in a mini, or personal, size. I attempted this some time ago, as I described at Reply 6 at

http://www.pizzamaking.com/forum/index.php/topic,560.msg5138.html#msg5138

Peter

Norma