Learning Knowledge to Make Pizza: Still Trying to get Consistent Results with the preferment part of the Lehmann dough and frozen reballed dough from week before, and also a Greek pizza from the preferment Lehmann dough 7/19/2011

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 21, 2011

Still Trying to get Consistent Results with the preferment part of the Lehmann dough and frozen reballed dough from week before, and also a Greek pizza from the preferment Lehmann dough 7/19/2011

My pizza prep fridge did keep the lower temperature, from Monday to Tuesday this week. I still am not sure what happened that my pizza prep fridge acted up last week, but think it might have been my pizza prep fridge was pushed against the wall. The vent where the heat goes out is in the back. The wheels are locked on the pizza prep fridge, but the fridge can be pushed back, without too much effort.

It seems like the 25 minute at 110 degrees preferment heat-up on Friday, in the Hatco Unit is going well for the preferment. There was no trouble opening the dough balls Tuesday..

Picture of dough balls in the pizza prep fridge yesterday, a few pizzas make yesterday, two regular preferment Lehmann dough pizzas made with reballed overfermented dough from last week that was frozen and another Greek Pizza made with the preferment Lehmann dough. I would like to add more cheese on the Greek pizzas, but since cheese is becoming more expensive, I only add what I think I need. The dough for the Greek pizzas was really rolled out with a heavy rolling pin and docked heavily, but as can be seen the rim still want to rise.

Norma