This was my next attempt to make a pizza crust mix pizza. The things I changed in this attempt was I used 220 grams of KABF and 111.7 grams of Purasnow cake flour. I also used dried egg white powder, instead of using part of a fresh egg. The reason I switched the bread flour higher in the amounts of ingredients to the cake flour was the dough had felt too much like a pie crust, in my last attempt. I also wanted to try out the dried egg whites to see what would happen. I kept the rest of my ingredients the same. I forgot to bring my notes home from market as to how much water I added, but think I could have added more water. My reasoning for adding more water, was in lines with my last post of how the mixtures of ingredients want to absorb water when letting it ferment for awhile. This dough also felt too dry. It can be seen on the pictures the rim was too dense and dry, but where the sauce and cheese was applied the dough did rise better. I think in my next attempt, I will add more water. This dough was only left to ferment for one hour, before using it to make a pizza.
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.