Learning Knowledge to Make Pizza: Another Attempt for a Crispy & Crackery- Cracker-Style Pizza 7/30/2011

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.

Saturday, July 30, 2011

Another Attempt for a Crispy & Crackery- Cracker-Style Pizza 7/30/2011

If I must say so myself, my home oven made a big difference, in the scrap dough I used for the cracker-style pizza. The cracker-style pizza made today was really very enjoyable, and not tough like the last 3 attempts at market. Each bite was crackery, crisp, and tender. I really enjoy this style of pizza now. I almost was ready to give up, on the cracker-style pizza, because I sure wasn’t liking my results before. I now think I found a new kind of pizza I really like. I ate three small slices of this pie.

This small pie was dressed with Les’s tomato sauce I made yesterday, a blend of mozzarella, and fresh basil from my garden after the bake.

Thanks Peter (Pete-zza), for helping learn more about this style of pizza, and helping me though the process, until I finally got it right.

I mixed another cracker-style dough this morning and used the same formula I did before, but used Better for Bread flour and Flesichmann’s ADY. I did sift the flour before mixing, in my food processor, so maybe the dough would hydrate better. These are the pictures of the rolling out and cutting process. There was 150 grams of dough I did cut off.

Norma