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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.

Pizzas

Pizzas
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

Thursday, July 21, 2011

Cracker Style Experiment with EL-7 7/19/2011

I made another attempt at a cracker style pizza with the EL-7 product.  I did let the dough in my homemade proofing box for 2 hrs., so the dough would be easier to roll out.  The dough was a little easier than last week to roll out, but really wasn't easy.  I don't think I did get the right TF.  This pizza was supposed to be a 14" pizza, but the dough was rolled to 15".  After rolling and cutting the dough, it was left to cold ferment for 2 days.  When I went to roll the dough at market, after two days it did roll easier than the week before.  The dough was then cut in a blackbuster steel pan and pre-baked first.  Then it was dressed and transferred to a black screen, where it was taken off in 15 seconds, and left to finished on the deck.  I don't know if I really don't like cracker style crusts or not.  I tend to like thicker pizzas better, at least so far.  Maybe I am not going about making a cracker style right.  I wasn't happy with how my cracker style pizza turned out.  Without ever tasting a cracker style pizza, that has been sheeted on a commercial  sheeter, I really don't know how they are supposed to taste.

This was my second attempt.

Norma










2 comments:

  1. Nice pies there, what do you cook them on?
    cheers
    marcus

    ReplyDelete
  2. Marcus,

    I pre-baked the pie in a blackbuster steel pan, then dressed the pizza, then it went back to finished baking on the deck.

    I am still working on making a cracker-style pizza, because I don't have much experience with them.

    Thanks for saying the pie looked nice!

    Norma

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