Learning Knowledge to Make Pizza: Finally Success with Hybrid Reinhart Dough! 7/12/2011

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.

Wednesday, July 13, 2011

Finally Success with Hybrid Reinhart Dough! 7/12/2011

Finally, I think I did have success with the hybrid Reinhart dough. The only problem is I don’t know why I had success yesterday. The things I did different for this weeks hybrid Reinhart dough is I didn’t use oil when balling, I did the reball about 25 hrs. before making the pizza, I only used flour in the reball (then coated the dough ball with olive oil), and used a lot more flour before I started opening the dough ball. The dough ball opened very easily and didn’t stick to anything. The dough ball felt almost like a much lower hydration, when opening it. There wasn’t any warm-up time used for this dough ball.

The pizza was dressed with my regular sauce, spring onions, spinach, sharp white cheddar, and two kinds of mozzarella. The sharp white cheddar did give this pizza a much different taste. The flavor of the crust was good, the rim was moist and the oven spring was also good. I wish the pizza rim would have gotten a little darker, but that didn’t detract from the taste of the pizza.

Norma