Learning Knowledge to Make Pizza: Homemade Dough Conditioner or Dough Enhancers Preferment Lehmann dough Pizza 5/03/2011

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, May 6, 2011

Homemade Dough Conditioner or Dough Enhancers Preferment Lehmann dough Pizza 5/03/2011

The preferment Lehmann dough with the 10% blend added to the final dough flour was made yesterday. Since the poolish was made Friday (without the blend), and the 10% blend was only incorporated into the final dough on Monday, this dough was much harder to open. I partially opened the dough and Steve finished opening the dough. Both of us agreed that this dough ball was much harder to open than a regular preferment Lehmann dough ball. Any of the blend dough balls I have made so far have cold fermented more than one day.

The taste of the crust was better than a preferment Lehmann dough. The rim also had good oven spring. This pizza wasn’t exactly 16" as my normal preferment Lehmann dough pizza are, because I now make my dough balls heavier, than when the formula was set-forth for a 16" preferment Lehmann dough ball for one pizza at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226

It was interesting to see how this blend performed in the preferment Lehmann dough.

Norma