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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Thursday, July 28, 2011

Grinding Flour Fresh from a Wheat Field to Make a Pizza, Next Attempt 7/26/2011

Next attempt with starter made from fresh wheat grains, and used the hybrid Reinhart formula with manteca for this pizza.

How the dough was mixed and link to formula used.  http://www.pizzamaking.com/forum/index.php/topic,14554.msg147541.html#msg147541
This dough ball was the softest dough ball I have ever worked with.  I let the dough ball warm- up about 5 hrs. at the ambient room temperature of around 92 degrees F.  The dough ball didn’t rise very much, but the dough ball kept sliding around in the plastic container, whenever it was picked up.  I never saw that before, and don’t know if that came from adding the manteca or not.  I don’t know if I didn’t add enough of the wheat starter to this dough or if somehow the high hydration and oil kept the crust from having much oven spring.  After the dough ball was slid out of the container it was floured some and it almost fell open.  I almost couldn’t get the skin onto the peel, that is how soft the dough was.  I had to think about how I had made some Pizzarium doughs before and draped the skin over my forearms to be able to get it onto the peel, without it stretching anymore.  I think this dough would have stretched forever.

I didn’t really like the taste of the crust.  It almost tasted like a English Muffin and also looked like a English Muffin.  That darn Steve and our friend Randy, kept joking around, and Steve kept trying to take a picture of my while I was reheating a slice of a preferment Lehmann dough for a customer.  At least I had the spatula in front of my face, so he couldn’t get me..lol

It still wonders me, why the dough was so soft.


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