Learning Knowledge to Make Pizza: My Pie Monday 4/11/2011

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

My Pie Monday 4/11/2011

My Pie Monday: Smoked Jalapeno, Langoustine, California Club Pizza, and More!
If you're ever at a loss for what to put on your homemade pizza, this is the place to be. This week for My Pie Monday, we've got a California Club pizza with avocados, chicken, and bacon (yum!), a langoustine-topped pie, and a pizza topped with smoked jalapenos, and lots more!

http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110411.html

Slideshow: http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110411-slideshow.html

My Reinhart NY style dough pizza. Norma's Pepperoni Pie: "I experimented with another Peter Reinhart NY style dough at home. The Reinhart NY style dough was made with a higher hydration of 67%, honey 4.4%, olive oil 6.67% and Better for Bread flour. This pizza was baked in my home oven with the temperature of my baking stone at 518 degrees F.”
http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110411-slideshow.html#show-152539

Steve’s NY?Neapolitian Pizza in his modfied semi-wood oven.
http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110411-slideshow.html#show-152540

Norma