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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Thursday, July 14, 2011

Adventures in Finding Wheat in Our Area and Then Using the Wheat Berries for a Pizza

"Norma’s Farm to Market Pizzas"

My starter from the fresh wheat berries did leaven the dough.  The second dough with the starter and the ground sprouted wheat also turned out well too,

I left both doughs sit at market temperature of about 95 degrees F for about 7 hours.  I had left the one dough ball sit out last night for 2 hrs. at home, then cold fermented the one dough ball until the next morning and removed it from the refrigerator about 6:00 am the next morning before I went to market.  The second dough ball went right into the refrigerator right after I mixed and balled it last Monday evening, and also was taken out of the refrigerator at about 6:00 am this morning.

Both Lehmann dough balls were easy to open.  The dough on both dough balls were so soft and smelled so good.  Both pizzas had great tastes in the crust and had some oven spring.

First set of pictures are of the Lehmann dough with the wheat berry starter only, and the second set of pictures are of the Lehmann dough with the fresh wheat berry starter and the ground spouted wheat berries.

This adventure was fun!  If anyone is interesting in seeing the whole process of finding the wheat berries fresh from the field and going forward from there to make a pizza, it is at the link below.

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