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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.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Wednesday, May 18, 2011

New Experiment using Commercial Stretch-Out Product 5/17/2011

The Lehmann dough using the Stretch-Out product was an interesting experiment for Steve and me.  I cut the Stretch-Out product into the flour (with a fork) and used hot water to hand mix the dough with a spatula.  Steve suggested to let the dough sit for about 10 minutes , to fully hydrated the flour and other ingredients, and then it was mixed with a rubber spatula again. balled, then covered with olive oil.  The dough ball looked like a normal dough ball.  Since I didn’t have another bigger plastic container, along at market, we decided to use a red container I had at market. We couldn’t watch how the dough was fermenting on the sides or bottom of the container, but felt the dough and looked at it, and decided to use it in less than 1 ½ hrs. after it was mixed.

The dough using the Stretch-Out product was easy to open, with no stretch back in the dough.  It looked like normal dough.  After the bake, Steve and I were both surprised how moist the crumb was of this pizza.  It was light and also tasty. The Stretch-Out pizza even had oven spring.  That is quite a feat for such a short time mix and fermentation.  Steve and I talked about how easy the dough was to mix and also how it was possible to get such a good tasting pie, in such a short while.

I gave Steve some of the Stretch-Out product to take to his home to try.

Norma



























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