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
click on picture to go to post

Friday, April 8, 2011

Kitten Milk Replacer in Modified Reinhart Classic Dough and another Modified Reinhart Classic Dough Pizza

I posted I made one modified Reinhart classic dough at Reply 22

I used the same formula I posted at Reply 33 http://www.pizzamaking.com/forum/index.php/topic,13347.msg133201.html#msg133201 and made two dough balls with the formula. The finished dough temperature was 76.1 degree F.  For the one dough ball I divided the dough in half and added 1% milk replacer to the formula after the dough was mixed and divided.  I added 2.44265 grams of milk replacer to the one dough. I just put the milk replacer in after the mix and it incorporated well when doing the stretch and folds.  The dough has been cold fermenting for almost a day now and looks like both doughs are doing well.  They are fermenting at about the same rate and both smell good.

Pictures top and bottom of both dough balls.  The second set of pictures are the modified Reinhart dough ball that I added the milk replacer.

 The modified Reinhart classic doughs without the milk replacer and with the milk replacer were made into pizzas today.  The modified Reinhart dough with the milk replacer was the best pizza.  It was moister, had a better taste in the crust and was better overall.  Steve and I both agreed  that adding the milk replacer made a better pizza.

First pictures are of the modified Reinhart classic pizza without the dough replacer.  Second set of pictures are with the milk replacer.


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