The challenge this month was for "Easter". http://www.pizzamaking.com/forum/index.php/topic,13444.0.html
I asked DKM if he wanted to accept my pizza I did for the challenge last year in April at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,10648.msg94791.html#msg94791 At least it was a Easter “bunny rabbit”. That experiment for the challenge went wrong because I couldn’t find my edible silver glitter. I did have ideas about how to go about the “Easter” challenge for April, by digging danelion, cutting some of my fresh chives that are up, and cutting some of my oregano leaves off of my plant outside that are starting to come “alive” again, since spring is here. I haven’t had a lot of extra time, because I have been caring for the newborn kitten I had posted about before.
A few minutes after I had just posted, I remembered I almost had a “Easter” pizza challenge ready. I had baked a preferment Lehmann dough skin at market Tuesday and let it balloon, then cut the skin in half and put Nutella inside the baked skin. I brought the extra pieces of that pizza home and kept them in the refrigerator, probably going to get thrown out. I just whipped those slices out of the refrigerator, dusted some confectionary sugar on, place a few pieces of Easter candy on top and added a few spring colored sprinkles. I got some spring house cleaning done by removing those slices from my refrigerator and also am now able to enter this months challenge for “Easter”. This was the easiest monthly challenge I have done so far. Saved more time for Easter, too..lol If I do find time I do have other ideas also.
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.