Learning Knowledge to Make Pizza: Experiments with Dough Enhancers again this week (ginger and ascorbic acid) for 5/10/2011

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.

Monday, May 9, 2011

Experiments with Dough Enhancers again this week (ginger and ascorbic acid) for 5/10/2011

I decided this past weekend, I had so many other experiments going for tomorrow, that I would only make one test dough ball with a dough enhancer for Tuesday. I had posted I was going to use ginger for the dough enhancer, but decided yesterday I would add ginger and ascorbic acid to the Lehmann dough to see what happens. I did add the same amounts of ginger and ascorbic acid that I had put into the blend before. The dough with the ginger and ascorbic acid was mixed yesterday. This time the dough was really soft (softer than usual), and not stiff like when I had been putting a blend into the other Lehmann doughs I was testing. The final dough temperature was 75.4 degrees F.

If anyone is interested, and doesn’t remember, I have been using Better for Bread flour in all these experiments when using a dough enhancer or blend.

Pictures of dough ball this morning with added ginger and ascorbic acid.