Learning Knowledge to Make Pizza: Adventures with a Homemade Dough Conditioner or “blend” 4/12/2011

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.

Sunday, April 17, 2011

Adventures with a Homemade Dough Conditioner or “blend” 4/12/2011

http://www.pizzamaking.com/forum/index.php/topic,13385.0.html

The first two pictures are of the dough ball top and bottom with the blend in the Lehmann dough. The second two pictures are of the regular Lehmann dough ball top and bottom. The first set of pictures after those four, are of the Lehmann dough with the blend steps and final pizza. Then the next set of pictures are the regular Lehmann dough steps and final pizza

The dough balls looked about the same (the one with the blend fermented differently on the bottom of the dough ball) and both had a bubble on the top of the dough balls, but the dough ball with the blend didn’t rise as much. Although neither pizza had good oven spring, the pizza made with the blend tasted better in the crust. I can’t explain how it tasted different, but there was a better flavor in the crust. Both pizzas were crisp on the rim and bottom. It can be seen in the picture of the bottom of the crust with the blend, it looked like kinda warts on the bottom. That didn’t detract from the taste of the crust. Steve also agreed that the pizza made with the blend was better. Both pizzas reminded Steve and me of regular Lehmann dough pizzas.

More blend Lehmann doughs experiments to follow, unless I find a blend that works.

Norma