Learning Knowledge to Make Pizza: finally got my door frames painted on my one shed today, did a little gardening and am watching a hybrid Rehinart dough

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.

Sunday, July 10, 2011

finally got my door frames painted on my one shed today, did a little gardening and am watching a hybrid Rehinart dough

I finally finished painting my shed doors today. When fall arrives and I cut down all my plants, then I am going to paint the rest of both sheds. I did a little gardening and saw my San Marzano tomatoes are ripening more today. All the tomato plants are really growing now. Means to me more of Les's sauce and other things to do with all the tomatoes when they are ripened. It was hot outside today, so I did put the fan on while I was painting. It is supposed to get hotter tomorrow and really hot on Tuesday.

I am also watching my hybrid Reinhart dough, because I am having problems working with a higher hydration dough when using the hybrid Reinhart dough. I did use higher hydration doughs before and didn't have all these problems, but will see what happens on Tuesday when I make the pizza. The hybrid Reinhart dough ball will be rebaledl tomorrow when I am at market.

Norma