Learning Knowledge to Make Pizza: More In-Depth Information About Learning About Dough....6/27/2011

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.

Monday, June 27, 2011

More In-Depth Information About Learning About Dough....6/27/2011

After reading over this article again, I am not to sure when in the fermentation process, of using a preferment, how is the best way to let a preferment ferment in terms of temperature, under the Table 5 show in the article. The findings described in Pyler relative to the gassing power of yeast action on carbohydrates are interesting and of value to the baker it says in the article after a preferment is added. http://www.theartisan.net/The_Artisan_Yeast_Treatise_Section_One.htm

The Fermentation Process

(For example, if 100 lb of flour will yield approximately 180 lb of dough, the degree of expansion in the dough during fermentation and proofing can be sustained by about 3.5% of fermentable carbohydrates, based on flour. Part of these carbohydrates may be comprised of the native sugars of flour, part may result from alpha-amylase action on damaged starch, and part may comprise added sugar. Any sugar over and beyond the 3.5% level will show up as residual sugar in the finished bread. )

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