Learning Knowledge to Make Pizza: Hybrid Reinhart dough cold fermenting for 6 to 7 days 6/11/2011

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.

Saturday, June 11, 2011

Hybrid Reinhart dough cold fermenting for 6 to 7 days 6/11/2011

These are pictures of the second hybrid Reinhart dough made last Saturday in the UBM. The pictures of the dough are from yesterday and today. I normally would have put a dough that is starting to bubble on the top of the dough and fermenting so much on the bottom in the freezer, until I am ready to do a reball, after the dough is unfrozen, but since John (fazzari) posted he had some ugly dough balls before he did a reball after a long cold ferment at Reply 55 http://www.pizzamaking.com/forum/index.php/topic,13697.msg142577.html#msg142577 I guess I will experiment with this hybrid Reinhart dough and let it go until Monday, when I do a reball. If I change my mind, I will post when I would decide to freeze the dough.

Pictures of dough ball top and bottom from yesterday and today. This hybrid Reinhart dough wasn’t mixed in any special way, but quickly in my UBM (circa 1904).

Norma