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, August 25, 2011

Different Kind of Tomato Pie Tonight 8/25/2011

I saw a recipe today on my distributors website, and it looked good to me, so I thought I would try it with fresh tomatoes, basil, and oregano from my garden.

The recipe calls for making the pie crust (Pate Brisee), then putting onions (I caramelized them) on the par-baked crust then adding tomatoes, sliced fresh basil and oregano, and a mixture (half mozzarella and half cheddar, in combination with Frank’s Hot Sauce, salt, pepper, and mayonnaise), then it goes back into the oven to bake again.

This crust was made in the food processor.

The recipe is from Hometown Provisions, Inc. at http://hometownprovisions.net/whats-new/ 

I thought the different kind of tomato pie was very tasty, and no mayonnaise can be tasted in the mixture after it is baked.  Might have to try the mixture on another pie.  I thought at first that the mayonnaise wouldn’t be good in the mixture after the pie was baked, but it was surprisingly good in my opinion.


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