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, August 24, 2011
Another Greek pizza made 8/23/2011 with the preferment Lehmann dough
This is another Greek pizza made with the preferment Lehmann dough. I forgot my steel pan that I had at home, so I had to use a non-steel pan for this Greek style pizza. The Greek pizza did turn out okay in my non-steel pan, but I like the results of my steel pan better, when making a Greek style pizza. My steel pan make the edges of the pie brown more even, and also the pie is much easier to get out of the pan when using a steel pan.
This time I didn’t dock the preferment Lehmann dough, but I did roll it out with a rolling pin. I don’t know if is the non-steel pan made the pie rise in the pan, while in the oven or not, but I had to watch it and then pick around the edges to break the seal, so the pie would go back down in the pan. Somehow, the pie baking started to rise and not touch the bottom of the pan. As soon as I broke the seal around the crisp edges the dough went down to the bottom in the pan. This same thing happened yesterday, with the pizza I posted at the Greek thread, using Peter’s MA#2 formula for a Greek pizza, at Reply 271 http://www.pizzamaking.com/forum/index.php/topic,691.msg150630.html#msg150630
The Greek pizza was dressed with garlic herb infused oil, my regular tomato sauce, spinach, cheddar, 2 kinds of mozzarella, Mortadella, and fresh cherry tomatoes from my garden.