Learning Knowledge to Make Pizza: Some preferment Lehmann Pizzas made at market 6/21/2011

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.

Thursday, June 23, 2011

Some preferment Lehmann Pizzas made at market 6/21/2011

These are some of the pictures of the preferment Lehmann dough pies made Tuesday at market.. If anyone is interested, Peter and I were posting about how a preferment can affect dough, in my other thread. Peter started in this post about how a some doughs, that uses a preferment or a natural leavening system, where the acid production are high enough to cause a strengthening of the dough can lead to the point where it is hard to open up the dough balls. http://www.pizzamaking.com/forum/index.php/topic,13820.msg144121.html#msg144121

In the following posts, using a preferment and the acids it can create are discussed because I have been having problems on and off with my preferment dough balls being hard to open. The reason I started taking the pH numbers was because I wanted to see if I could understand more about if too many acids might be causing my dough balls not to open properly and also to see if I could learn more about crust coloration.

Hopefully until next week, I might be able to try some new methods so I don’t have the on and off problems of opening my dough balls.

Norma