Fred (SmokinGuitarPlayer) on pizzamaking.com, had a Pizza Making Class today at his business. I knew he was going to baking all the pizzas in his little Italian oven. I wanted to go to see how a little Italian oven works and also to learn more about making pizza, at Fred’s Pizza Making Class. Steve and I went together to Freds’ class. Fred did show everyone at his class how to make dough in his Bosch mixer. He even showed how to ball dough balls, open dough balls, and dress the pies. Fred said I could take pictures and videos of everything he did. Steve and I found Fred’s Pizza Making Class very interesting. Fred talked about what he had learned in some of the pizza classes he had attended. Fred used half Pizzeria flour and half Caputo Rinforzato flour and he had made the dough balls he used today in his Pizza Class 2 days ago and cold fermented them, until today. The pizzas Fred made in the Pizza Making Class were very good and his Italian oven baked the pizzas fast. I think his oven was around 725 degrees F when he put the first pizza in the oven to bake. Most of the pies baked in about 2 to 3 minutes. The crust was very tender. Fred made many kinds of pizzas and we got to sample them all.
Steve and I had a very good time today in Fred’s pizza making class and I learned a lot of new things about making pizza. I really like Fred’s little Italian oven. It is a “little gem”! The bottom of the oven has a heating element and the top has an infrared element.
Fred had his Forno Bravo “The Primavera60" WFO sitting out in front of his business, but wasn’t using it today, because he wanted to teach people that were interested to make pizza in a oven.
This is Fred’s website and some of the items he sells. He has many items for sale in his business.
http://www.fredsmusicandbbq.com and http://www.fredsmusicandbbq.com/category_s/478.htm
I bought a few items at Fred’s business. I bought Pizzeria flour, Caputo Rinforzato flour, Royal Fig, and Sicilian “kiss of garlic” spread. I want to try out Pizzeria flour and Rinforzato mixed flour in my deck oven sometime.
Thanks Fred for the great Pizza Making Class and all the free pizza we got to taste. All the pizzas were great! You are a great pizza making teacher! :) The Nutella dessert pizza was delicious, also!
These are a couple pictures today from the Pizza Making Class. To see other pictures, they are on pizzamaking.com at this link. http://www.pizzamaking.com/forum/index.php/topic,13261.0.html
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.