Learning Knowledge to Make Pizza: Mystery Triple Berry Pizza 5/17/2011

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 20, 2011

Mystery Triple Berry Pizza 5/17/2011

The one thing that was changed when making this mystery pizza and also the other two Sukie pizzas at market, was we didn’t let the dough proof as long in any of them. The bulk rise and after forming the dough ball were only a total of a little less than 3 hrs. I don’t know if that was what was wrong before, with the pizza I had made at home or not, but the dough had seemed too extensible, and all the doughs today performed well. All of 3 doughs opened well, and didn’t want to just almost fall apart when opening them.

This was really a different pizza. The dressings for this mystery pizza were, St. Dalfour Royal Fig (100% fruit) from France, powdered confectionary sugar, and fresh blueberries. The crumb of this mystery pizza was really moist and tender. One of our test tasters that we gave a sample of this pizza to, wanted to buy the rest of the pizza, but Steve and I wanted to take some slices home. We did give that test tester another slice. Two customers also tried this mystery Sukie pizza and also really liked it. In my opinion, this mystery Sukie pizza, would be interesting if anyone wanted to try it. It was very easy to make.

I think this would be my favorite dessert pizza to make in the future!

Norma