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
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Saturday, March 19, 2011

Modified Reinhart Country Dough 3/18/2011

I started a thread about Reinhart’s Country dough and Reinhart’s Classic dough at  http://www.pizzamaking.com/forum/index.php/topic,13037.0.html   I am going to make some changes to the Reinhart’s Country dough and see what kind of results I can get, either in my deck oven, Steve’s WFO, or in my home oven.

Steve invited me to his home this morning to bake some pizzas this evening.  I started a Reinhart Country dough this morning and the only thing I changed from the formula Peter set-forth at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,13037.msg127597.html#msg127597  was I changed the thickness factor for a 14" pizza.  I started 3 doughs this morning and two of the doughs were baked in Steve’s WFO.  One dough was the Reinhart Country dough with the changed thickness factor.  All three doughs were mixed with just the paddle attachment on my Kitchen Aid mixer.  The modified Reinhart’s Country dough was left at room temperature for 9 hrs. before the bake.  The modified Reinhart’s Country dough did rise about right in the 9hrs at different temperatures.  The dough was easy to open and the pizza was baked in less than a minute.  The rim of the crust was moist.

I used Better for Bread flour and KAWW as the flours in the forumla, with 75% Better for Bread flour and 25% KAWW.

This was an easy dough to make in one day.



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