Learning Knowledge to Make Pizza: Another Experiment with the Real New York Pizza Dough 4/26/2011

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, April 30, 2011

Another Experiment with the Real New York Pizza Dough 4/26/2011

The last RNYPD frozen dough ball was taken out of the freezer 4/22/201 around noon time on Sunday. I left the frozen dough ball in a plastic ziplock bag for 50 minutes to start to thaw. Since it was warm in our area yesterday, and I was baking in the oven, the ambient room temperature was about 84 degrees F. The dough ball started to defrost on the bottom and top of the dough ball. It was slightly soft on the top and bottom, but was still frozen in the middle of the dough ball. Then I highly greased the dough ball and placed it into the refrigerator in a plastic container.

I would like to get the bests results possible, Tuesday when I baked this RNYPD dough ball into a pizza.

The RNYPD dough ball was left at the ambient room temperature of about 84 degrees for 6 hrs. at market Tuesday. It still wasn’t fermenting very much, so I placed it on top of a container on top of the oven again for another two hours. It fermented a little. I did flip the dough again, because the edges looked drier again, too. This was after I even oiled the dough ball heavily. The pizza was made in the late afternoon. Steve opened the dough ball and it was easy to open. The pizza baked something like a NY street-style pizza and also tasted like one. The taste of the crust was good, but not as good as other doughs I have left cold and room temperature ferment as long as the RNYPD dough ball. I still don’t understand why this dough ball didn’t ferment more. I gave it almost every chance to ferment more. When Steve and I smelled the dough ball, it didn’t smell like it had much yeast and almost just smelled like flour. The final pizza was good, but I still don’t understand how a regular person that doesn’t make dough all the time, would have the same results. It even looked like a NY street-style pizza. It can be seen on the one picture of the opened skin, how dry the edges were, on the one side. This didn’t hurt the bake though.

Norma