Learning Knowledge to Make Pizza: Next attempt at a Mack’s Pizza 4/19/2011

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.

Friday, April 22, 2011

Next attempt at a Mack’s Pizza 4/19/2011

For my next attempt at the Mack’s pizza, I used my regular tomato sauce I use at market to see if the taste of the tomato sauce has something to do with how a Mack’s pizza would taste with a different tomato sauce other than a paste with added oregano, a little sugar, black pepper and water. Although this crust did almost taste and look like a Mack’s pizza, the flavor of my regular tomato sauce really threw the taste of the whole pizza attempt off. I did use less of the cheese blend than I used on my last attempt. I also watered my regular tomato sauce down and the sauce I applied was thinner. This attempt wasn’t as greasy as my last attempt either. Next week I might try WalMart’s tomato paste or my paste like I did last week. Just by using my regular tomato sauce, this pizza didn’t taste the same as last week.

I can’t decide if I liked the crust of this attempt better than last week, made with the Canola oil. This week I had used Crisco oil in the formula. To me this crust tasted different than last week, when I used Canola oil, but still was good. Now I can’t decide if I want to change back to Canola oil or not.

The dough fermented about the same as last week. I left the dough ball warm-up for about 2 hours. With the formula I used, the dough doesn’t ferment too fast. The dough was easy to open and it could be thrown. I had to place a screen under the pizza again, near the end of the bake, because it wanted to brown too fast. Even though this attempt did look more like a Mack’s pizza in the way the cheese and sauce were applied, my last attempt tasted more in line with a Mack’s pizza.

Steve, Pinocchio & Jiminy Cricket mentioned they like my attempt last week better. I would agree with them.

Norma