I decided to do another experiment on the preferment Lehmann dough since I am using a higher hydration. For one batch I formed the dough balls in the normal way I do. For the second batch I formed the dough balls and left them sit for 5 minutes after I formed them and then reballed again. I don’t know what anyone else thinks, but I think from this first test the finished crust looks more artisan looking, from the extra reball. It also seemed to me that there were more bubbles in the skin when opening them.
I also did one experiment on one dough ball from the extra reball. I just pressed the dough out and put it into the oven. It browned nicely and formed what was like a balloon like it normally would, but I left it in the oven a little longer. The dough ball looked almost like bread when it was finished baking. I then left it cool, cut it in half and spread Nutella on the one side and put it back into the oven so the Nutella would melt. After the second short bake, I sprinkled powdered sugar over the top. Steve, another stand holder and I really enjoyed this Nutella pie.
On another note, the man at market that drew the picture he created for me last week visited me yesterday and said he really likes to do cartoons, caricatures, and drawings of people. I asked him if he could do a cartoon drawing of me. He came up with so many good ideas and since he really likes Gary Larson and Bill Waterson, and follows what they do, he said he is going to make a cartoon of me in various ways of my dough and pizza making. Should be interesting to see what he comes up with. He took a picture of me for his cartoon of me. The man said he really likes to do one cell cartoons. I know he is very talented. It is interesting to me how he gets all his ideas and then can put them onto paper. I might look like the Far Sided character I usually am with all my experimenting.
Pictures of tests on two different doughs and Nutella Pie. First set of pictures is from the extra reball of the dough balls.
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.