Learning Knowledge to Make Pizza: adding Water at the end of mix experiment

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.

Monday, March 28, 2011

adding Water at the end of mix experiment

After last week, I was going to do another experiment this week to see if adding more water at the end of the mix makes any difference in the dough. These are two batches of dough I made today, one with adding the water with the preferment and all the other ingredients, except the olive oil at the very end of the mix. The second batch was made the same way, but the olive oil also was added before I added the extra water I now put in my preferment Lehmann dough. I am putting more water in my preferment Lehmann dough now because I am beginning to like a higher hydration dough. As can be seen during the mix of the second batch the water splatters on the sides of the mixing bowl, but it doesn’t seem to make any difference in the final dough, after the extra water in incorporated. I will have to do some more experiments to see if this holds true.

Norma