Learning Knowledge to Make Pizza: Dave’s “Old Faithful” dough with EL-7 added, another attempt..7/05/2011

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.

Thursday, July 7, 2011

Dave’s “Old Faithful” dough with EL-7 added, another attempt..7/05/2011

The “Old Faithful” dough ball acted normally this week. I think my refrigerator must have been too high of a temperature, from putting too many cooked foods inside to cool, or either I had given the dough last week too many rest periods last week, that the dough ball developed the bubbles on top of the dough ball. There weren’t any bubbles on top of the dough ball this week and the dough ball looked like it fermented normally.

The “Old Faithful” dough ball was fairly easy to open, but still felt somewhat dry. The end pizza did taste like a NY street pizza.

I don’t know what experiment to do next with the EL-7 product.

Norma