Learning Knowledge to Make Pizza: My Pie Monday: Featuring Peppers, Lobster, Clams, and More! 6/06/2011

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.

Friday, June 10, 2011

My Pie Monday: Featuring Peppers, Lobster, Clams, and More! 6/06/2011

Posted by: Meredith Smith

It's My Pie Monday time! There may have been a little Memorial Day weekend email hiccup (apologies), but all pies missing from last week's post are corralled here. And there are some spicy ones in the mix. Today's gallery of pies include peppers of the homemade, pickled variety from jamesws, an extra spicy cheese sauce on ardubs81's breakfast pizza , and joebeone's spicy sopressata pizza gets some additional heat from sliced jalapeños. Sweet peppers make an appearance on square_pie's sausage, mushroom creation, Jimmyg exhibits his freestyle success, Dneblank tops his no-knead dough with clams, and Dhorst brings more fruits de mer on the scene with her Longbow's Lobster Pizza. In addition, Norma427 tests out a new dough mix, ForzaPizza has pictures from the season's first oven firing, and Tscarborough walks the line Provencal with Luque olives, capers, and blue cheese.

Slideshow: http://slice.seriouseats.com/archives/2011/06/my-pie-monday-featuring-peppers-lobster-clams-and-more-slideshow.html

Weisenberger Mix from Norma: "This is my pie for MPM. I experimented with a Weisenberger Pizza Crust Mix, another member at pizzamaking.com was kind enough to send me. I was surprised how well this pizza turn out in the texture, oven spring, and taste in the crust. I did let it ferment for longer than recommended on the directions. The Weisenberger Pizza Crust Mix produced a 12" pizza."—Norma427

http://slice.seriouseats.com/archives/2011/06/my-pie-monday-featuring-peppers-lobster-clams-and-more-slideshow.html#show-164406

Norma