Learning Knowledge to Make Pizza: Frozen Lehmann Dough Ball made in Universal Bread Machine, with manteca used to make Pizza 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.

Sunday, May 15, 2011

Frozen Lehmann Dough Ball made in Universal Bread Machine, with manteca used to make Pizza 5/10/2011

The extra Lehmann dough ball with manteca, that was made in the UBM, circa 1904 (after it was cleaned up), was made into a pizza Tuesday. I had left the dough in the refrigerator until Friday evening. By that time there was one big bubble on top of the dough ball. The dough had cold fermented for 5 days, and then was frozen until Monday, when it was left in the deli case to thaw until Tuesday.

I left the Lehmann dough ball with added manteca warm-up at market yesterday for about 2 hrs. The dough ball was easy to open. The pizza baked fine and this time there was no screen needed to keep the bottom crust from browning too much.

This pizza had a much better flavor in the crust than last week, and there was no oily feeling, when eating the crust. Steve, a couple of stand holders and I thought this pizza was very tasty with the added manteca.

http://www.pizzamaking.com/forum/index.php/topic,13668.msg138596.html#msg138596

Norma