Learning Knowledge to Make Pizza: Big Dave Ostrander “Old Faithful” dough with EL-7 6/28/2011

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.

Thursday, June 30, 2011

Big Dave Ostrander “Old Faithful” dough with EL-7 6/28/2011

I mixed a Big Dave Ostrander “Old Faithful” dough recipe with EL-7 later 6/25/2011. I wanted to see if the longer ferment time (until Tuesday) would give the crust a better flavor. The “Old Faithful” was mixed in my Kitchen Aid mixer with the flat beater first, then switched to the C-hook. The dough was given two rest periods of about 15 minutes and then the vegetable oil was added. The dough came together nicely. I then let the dough rest another 15 minutes to loosen up the gluten before I formed a dough ball. I used KASL in the mix. This is the formula I used and pictures of the dough ball last evening and today. The final dough temperature was 80.7 degrees F.

http://www.pizzamaking.com/forum/index.php/topic,13820.msg144582.html#msg144582

I let the dough sit at the ambient room temperature of about 92 degrees F for about 3 hrs. and it still didn’t look like it fermented much more. After sitting out, the top of the dough ball looked moister. Steve opened the dough ball and it stretched open in no time, and even got much bigger than 18". It wanted to flop over the peel, so Steve just pushed the skin back some. The “Old Faithful” pizza baked well and tasted like a NY street pizza. The pizza was a little over 18".

I would say the “Old Faithful” pizza with EL-7 was a success.

http://www.pizzamaking.com/forum/index.php/topic,13820.msg144939.html#msg144939

Norma