Learning Knowledge to Make Pizza: EL-7 added to preferment Lehmann dough to help with opening dough ball 6/28/2011

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 2, 2011

EL-7 added to preferment Lehmann dough to help with opening dough ball 6/28/2011

The EL-7 added to the preferment Lehmann dough worked out well. The dough was easy to open and the crust seemed to be moister since the EL-7 was added. The taste of the final pizza with EL-7 tasted about the same as a regular preferment Lehmann dough pizza.

What I found interesting about the preferment Lehmann dough ball with the EL-7 added is it wanted seem to ferment more too, just like the "Old Faithful" dough ball did. Usually in a one day cold ferment, I don't develop any big bubbles on the top of the dough balls, but did yesterday, even before the warm-up. The warm-up time was a little over an hour and the bubble on top of the dough ball did become bigger.

Steve placed fresh basil from my garden on this pizza, so the preferment Lehmann dough with the EL-7 added was a Pizza Margherita, at least for this pie.

Norma