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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Sunday, June 19, 2011

My Pie Monday: Six Reds and a Half Dozen Whites 6/13/2011

Posted by Meredith Smith on http://slice.seriouseats.com/

The dozen entries for this week's gallery are split 50/50 between pies with tomato sauce and those without. Ricotta, creme fraiche, potatoes, Alfredo sauce, and roasted garlic paste are a few of the white varieties in the line-up. In the white corner we have Amusebouche1, olsonmatt, Norma427, Scott D, ACBova, and Dhorst. On the red team, CompletelyPizza, C.Mac, flavacrisp, jimmyg, unpocojmoney, and billgraney. Red or white, they are all awesome looking pies. Check them out in the slideshow!

SLIDESHOW: My Pie Monday: Six Reds and a Half Dozen Whites


Norma's Insalata Pizza Alfredo: "This dough was a Ischia starter by 5% of the water weight and fermented at room temperature for 26 hours. I used Caputo Tipo "00" Rinforzato for the flour. The pie was baked in my friends Steve's (Ev) WFO. The pie was dressed with Alfredo sauce with minced garlic, 781 Brick Oven Fresh Mozzarella cheese, and Mediterranean mix of greens from my garden after the bake. The 781 Brick Oven Fresh Mozzarella from Russo's in Wyomissing, PA was delicious."


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