Learning Knowledge to Make Pizza: Test Greek 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.

Wednesday, July 13, 2011

Test Greek Style Pizza 7/12/2011

I wanted to test my blackbuster steel pan I recently purchased at Bova Foods for a Greek Pizza. I know my regular Preferment Lehmann dough ball weight didn’t give the desired TF for this attempt, but the pizza was good. At least I now know blackbuster steel pans do work better for a Greek Style pizza. I also didn’t apply enough cheddar cheese with mozzarella for this pizza, because I was selling the slices at market. If I try this at home, I would add more white cheddar. Even though the preferment Lehmann dough was docked heavily, it still want to rise on the sides of the pan.

Norma