Learning Knowledge to Make Pizza: How NOT to make pizza dough!!!...lol..5/31/2011

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.

Wednesday, June 1, 2011

How NOT to make pizza dough!!!...lol..5/31/2011

This is what happened with another experiment using the stretch-out product if anyone is interested, using a Reinhart dough. The dough felt nice when it was being opened, but keep stretching and stretching. When I finally placed it on the peel, it want to stick and kept stretching. I still proceeded to sauce the skin, but when I couldn’t get it loose from the peel in many places, I ended up with a blob of sauce and dough. What a mess in the end, but Steve and I got a good chuckle out of what happened. I never saw a dough keep stretching like the dough did on this one.

I did have great results with using the commercial Stretch-Out product before in my experiments.

Norma