Learning Knowledge to Make Pizza: Another Experiment with a Homemade Dough Conditioner (ginger and ascorbic acid) 5/09/2011

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, May 12, 2011

Another Experiment with a Homemade Dough Conditioner (ginger and ascorbic acid) 5/09/2011

The 12" Lehmann pizza was made that had a blend of ginger and ascorbic acid added to the dough at market. The taste of this crust was different than a regular Lehmann dough crust, but what interested Steve and me the most, was how the crust and rim were much crisper than a regular Lehmann dough crust. Each bite had a nice crisp texture. I am not sure whether it was the added ginger or added ascorbic acid that made the crust so crisp. The bottom crust of this pizza also browned differently than my other pizzas have in my deck oven. I never baked a Lehmann pizza that had such a crisp crust, unless it was another type of dough and was a thinner, lower hydration dough. Another thing that interested Steve and me was the crumb was still moist, even with the crisp rim.

I also don’t know why the dough ball that seemed softer when mixed, became more stiff after the cold ferment. This dough was left to warm-up for 2 hrs.

http://www.pizzamaking.com/forum/index.php/topic,13385.msg138361.html#msg138361

Norma