Learning Knowledge to Make Pizza: Real New York Frozen Pizza Dough Baked into a 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.

Thursday, April 21, 2011

Real New York Frozen Pizza Dough Baked into a Pizza 4/19/2011

I decided Monday evening to remove the Real New York Pizza Frozen dough ball from the freezer to defrost. I first oiled the whole dough ball and also placed a little oil in the plastic container and placed it in the refrigerator over night. Tueday it wasn’t defrosted, so when I arrived at market I left it sit out until about 1:00 pm. The dough wasn’t fermenting very well, so I placed the dough on a container on top of my deck oven and left it there for a few more hours. It still didn’t look like it had fermented enough, but I decided to make the pizza. The skin was a little dry, but opened okay. When the pizza was in the oven, it formed bubbles in the middle of the pizza. After the pizza was baked, it looked okay. Steve and I both tasted the pizza and the crust was okay, but not like a longer fermented dough. The crust had a more bread like taste. If I had to rate this pizza from the Real New Pizza Dough, I would say it tasted almost like some of the pizzas I have tried at New York Slice businesses or about like most NY pizzas do, but not from a good pizzeria. The crust did have some flavor. It wasn’t bad. What Steve and I didn’t understand was how someone that normally doesn’t make dough would know when this Real New York Pizza dough would be ready to use. I have watched many doughs and would think if someone would just buy this dough at a supermarket, how they would know when it was ready to be used. I don’t think people would have the patience to watch the dough as long as Steve and I did. If someone just bought this dough, I can’t understand how they could know when to stretch the skin. To me, this was a longer process than I thought it would be. I did post about when I bought the Real New York frozen pizza dough before.

Norma