Learning Knowledge to Make Pizza: experimental Pizza with rye sponge starter and a lot of ADY 3/18/2011

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.

Saturday, March 19, 2011

experimental Pizza with rye sponge starter and a lot of ADY 3/18/2011

I found this thread started by giotto, while I was searching for other information. http://www.pizzamaking.com/forum/index.php/topic,524.0.html After reading some of the thread, and reading at Reply 122 by giotto, how there was over usage of yeast in pizza recipes
http://www.pizzamaking.com/forum/index.php/topic,524.msg17214.html#msg17214 and then continuing reading to post at Reply 126 by giotto about rye appearing to contain hydration levels
http://www.pizzamaking.com/forum/index.php/topic,524.msg17408.html#msg17408 and next Peter posting at Reply 127 http://www.pizzamaking.com/forum/index.php/topic,524.msg17409.html#msg17409 about Alice Waters using rye flour in one of her basic pizza dough recipes, specifically, in a sponge, I thought the recipe Peter copied and pasted would be a good experiment to see how quick that much yeast would make a dough rise. I can’t recall using that much yeast before too many times, so I gave the recipe a try this morning. I mixed the rye flour ADY, and water together and put the sponge in the oven with the oven light on. Within a little over a half an hour the sponge was bubbly and really smelled of yeast. I added the other ingredients and in less than three hours the dough looked like it had at least tripled in volume or more. I only used the paddle attachment on my Kitchen Aid mixer to see if the dough would come together okay. I knew I was going to use this dough in Steve’s WFO this evening so I thought I better freeze the dough because I knew it probably would be overblown by this evening. The dough then sat at room temperature for about 3 hrs to defrost before baking. The dough didn’t feel sticky and did open well. The taste of the crust was good, but it sure was different. In my opinion this recipe gave me a good idea how much more yeast will rise a dough fast and also how fast a starter can be made with rye, ADY, and water. No yeast was in the final dough. I also got to play around with volume measurements to see if a pizza would turn out okay.

In my opinion the whole thread that giotto started has a lot of good information, if anyone is interested in reading the whole thread.

Norma