Learning Knowledge to Make Pizza: First Try At A Cracker Style Pizza 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.

Thursday, July 14, 2011

First Try At A Cracker Style Pizza 7/12/2011

Since I have never made a cracker style pizza, I am not sure if my results were like a cracker style or not. The pizza did sound very crispy when cut.

I used my rolling pin to roll the crust some after I unfolded the dough. I used my aluminum cutter pan and Steve did oil it some with olive oil. The crust was pre-baked. Then the dressings of sauce, spring onions, green peppers, spinach and two kinds of mozzarella were applied in the cutter pan. The dressed pie then was put back into the oven. I saw the bottom crust wasn’t getting brown at all, so I removed the pizza from the cutter pan and put it right on the deck, until Steve and I thought it was baked enough.

I enjoyed this different kind of pizza, even though I don’t know if I made it right, or it was like it should have been.

http://www.pizzamaking.com/forum/index.php/topic,13820.msg146068.html#msg146068

Norma