Learning Knowledge to Make Pizza: Banana Nut Mystery Pizza 5/24/2011

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.

Wednesday, May 25, 2011

Banana Nut Mystery Pizza 5/24/2011

There was another Mystery Pizza made yesterday at market by Steve and me that did turn out successful. It was made using Betty Crocker Banana Nut mix, in combination with the goody bag. I used 20 grams less water in the mix. The dressing for this Sukie pizza was orange marmalade. After the bake, (additional dressings) the blueberries, strawberries, bananas, and chopped English walnuts were added. The fruits were dusted with Fruit Fresh to keep the bananas from browning, while sitting at room temperature. The crumb of this Sukie pizza was very moist and light. This Sukie pizza was made within 3 hrs. from start to finish.

In my opinion, Sukie would have been proud of this pizza. Steve, other stand holders, a few customers and I enjoyed this dessert Sukie pizza.

Norma