Learning Knowledge to Make Pizza: Cracker Style Experiment with EL-7 started 7/10/2011

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.

Monday, July 11, 2011

Cracker Style Experiment with EL-7 started 7/10/2011

I made a dough for a cracker style crust with EL-7. The pizza size I went with was 15" to be cut to 14". I did use 130 degrees F water for the mix in my food processor. The dough came out okay in the food processor, but I remembered after the dough was looking crumbled and I had lumped it together and removed it from the food processor bowl, I had forgot to add the oil. I then put the dough that had looked okay to me, back into the food processor and added the oil. The dough then looked quite different. I balled the dough and coated it lightly with vegetable oil.

I had heated my homemade proofing box before I started the dough and the temperature on the proofing box was 110 degrees F. I let the dough ball that had been place into a plastic container, proof for two hours. The dough in the beginning was somewhat easy to roll out, but as I kept measuring, for 15", with the somewhat shaggy edges, I am not sure it I have the right thickness factor. The skin became increasing harder to roll out after it had cooled some. The skin weighed 9.3 oz. after it was cut and the skin only measures 12 1/2". The skin then was wrapped in plastic and put into a plastic zip bag. I will be taking the skin to market.

Norma