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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.

Pizzas

Pizzas
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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Saturday, August 13, 2011

Another Pizza on the BBQ Grill 8/13/2011


I decided this morning since I was going to make tomato sauce today, I would give my BBQ grill another go, at trying to make a pizza.  Steve had given me some wood at market on Tuesday, to try out in the BBQ grill.   I just mixed the dough this morning with a wooden spoon, let it rest, and then kneaded it a little and let it rest again.  I used Caputo Pizzeria flour this time as the flour.  I only made the hydration 58% because I didn’t want this dough sticky at all, in case the BBQ grill wouldn’t work out in some way.  I only used flour, salt, ADY, and water in the formula.

The BBQ grill did get to high temperatures today and the bake was fast.  I really like seeing the flames from the pieces of wood Steve gave me!

Pictures in sequence of events as they happened, from mix, tomatoes, to finished pizza.

Norma





















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1 comment:

  1. learning pizza makerAugust 18, 2011 at 6:22 AM

    prolix,

    Thanks! I hope your pizza turns out well! Pizza is one of my favorite foods. The kind of dough used can create so many different tastes and also the choice of dressings has an influence on the taste too.

    ReplyDelete

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