Learning Knowledge to Make Pizza: A Problem Pizza Night! with using a frozen Preferment Lehmann Dough 4/29/2010

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.

Saturday, April 30, 2011

A Problem Pizza Night! with using a frozen Preferment Lehmann Dough 4/29/2010

Well, tonight was one of those pizza making nights that everything seems to go wrong. I had wanted to try out my steel pan to bake a pizza on that I had purchased last Saturday. I hadn’t thought of measuring the steel pan, before I defrosted one frozen dough ball. When I went to place the steel pan in the oven it was 1 ½ inches to big for the oven. I tried every which way to place it in the oven, with no luck. I then was thinking of some other way to try out the defrosted dough ball. I decided to try a combination of my pizza stone and another steel pan I have. I placed the pizza stone on the middle rack and put the steel pan on the top rack, just to see what would happen. I let the oven heat for over an hour and even had the broiler on some of the time. I don’t know what was going on with that combination of pizza stone and steel pan, but this was the longest bake of a pizza in my home oven. This pizza took over 11 minutes to bake. That is a long time. I also tried something else I hadn’t tried before with this pizza. I loaded the pie into the oven with my metal peel. That almost was a disaster. The pie almost slid onto the oven rack instead of the pizza stone.

The pizza was dressed with my regular tomato sauce, my regular blend of mozzarella cheeses, EL Abuelto mozzarella cheese and Dietz &Watson pepperoni. The pizza was okay, but not like I would have like it to be.

Norma