Learning Knowledge to Make Pizza: Hybrid Reinhart Dough Mixed in UBM 6/04/2011

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.

Sunday, June 5, 2011

Hybrid Reinhart Dough Mixed in UBM 6/04/2011

I made dough in the UBM. This time I made enough dough for two dough balls using the formula John (fazzari) set-forth at Reply 27 http://www.pizzamaking.com/forum/index.php/topic,13697.msg140122.html#msg140122, except I decreased the amount of IDY to 0.25. I plan to bake one of the doughs on Tuesday. The hybrid Reinhart did mix well in the UBM (circa 1904). I only did a couple of stretch and folds on the finished dough (it is still kinda sticky) and will see on Monday if I need to do anymore stretch and folds or reballs.

Picture of dough in UBM and picture of one dough ball in container.