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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Saturday, June 18, 2011

Trying to figure out if what is in the fields where I live is wheat or barley and making 5 test hybrid Reinhart dough balls and taking pH of preferment part of Lehmann dough..6/17/2011

This post is to clarify about what I thought was wheat in the pictures in Reply 89  http://www.pizzamaking.com/forum/index.php/topic,13668.msg142766.html#msg142766
I first stopped at an Amish farm this afternoon and asked an Amish lady and her son what was growing in the fields near their house.  Neither of them knew.  I thought I was dumb, because I didn’t know, but for Amish not to know was a surprise to me.  The fields of what I thought was wheat weren’t near the Amish farm.  I then stopped at Hodecker’s farm (where they grow and sell celery).  The field across from their home, that I thought was wheat, was barley the lady said.  The lady told me the fields on the side of the road where their home is are winter wheat.  I asked the lady if I could buy some of the winter wheat to try, but she said all of it is sold to the combines. She said in a couple of weeks the combines will come and maybe I can get some wheat from the combine drivers.  She had a small box of wheat on her porch, that she said was for Vacation Bible School, but gave me one little piece.  I now know  that side of the road is where all the wheat is.  I still am confused about what is wheat and what is barley, because they look the same to me.

These pictures are the one piece of wheat, the wheat fields, and other fields of I don't know what.  I really can’t tell, unless a farmer tells me which is wheat and which is barley.

I also made 5 test hybrid Reinhart dough balls to try at market Tuesday.  John (fazzari) at pizzamaking.com was testing his hybrid Reinhart pizzas and they sure looked good to me.  I would like to be able to make this dough and pizzas for market, but only time will tell if that will be possible or not.

Also, if anyone is interested, some of the pictures are at the Amish farm I stopped to ask questions.  I love to see how the Amish put their wash to dry on a pulley system.  I think it really looks cool.  I hang all my wash out when the weather isn't too cold, but I sure don't have as much wash as Amish people do.


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