Learning Knowledge to Make Pizza: Reinhart NY Style Dough (New Experiment) 4/05/2011

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 8, 2011

Reinhart NY Style Dough (New Experiment) 4/05/2011

Reinhart NY Style Dough

John (fazzari) a member on pizzamaking.com, had tried the new Reinhart NY style dough. I decided to do an experiment on this dough, too, because John had such great results. Peter Reinhart’s NY style pizza dough: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html

I must say I agree with John, in my first experiment with Reinhart’s NY style dough. Even with a one day cold ferment the pizza tasted better to me and Steve than a one day cold fermented Lehman dough. I am going to try a Reinhart NY style dough next week with a longer cold ferment. What I don’t understand is this dough seemed ready today with the amount of yeast used. I don’t know what makes this pizza so good, but maybe it is the high amount of oil that is used.

Steve, my pizza making buddy, said now he also is going to try and make this kind of pizza. Steve also gave this a thumbs up.

This was an easy dough!

Norma