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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Wednesday, August 10, 2011

Greek Style Pizzas, I make every week at market...8/09/2011

This post is just to explain how aggressively the preferment Lehmann dough is rolled out with my heavy rolling pin, and also aggressively docked to be able to make a Greek pizza.  I start out by rolling the dough (with my heavy rolling pin), then aggressively docking the dough on both sides (many times), to be able to make a pizza from this dough.  The dough still rises in the pan, so the preferment Lehmann dough must be pretty strong to be able to still rise, in a steel pan.  It amazes me that the preferment Lehmann dough can be abused so much, and still make a decent pie.

This Greek pizza was dressed with herb infused oil, tomato sauce, different kinds of white cheddars, mozzarella, and spinach.  The edges of the Greek pizza do get nice and crunchy from the cheeses melting down on the sides of the steel pan.  I do really love Greek style pizzas. :)

Different types of flours can be used to make Greek style pizzas.

A great thread about learning to make Greek pizza on pizzamaking.com, if anyone is interested in learning to make Greek-style pizza.

Some more Greek pizzas I made.






Where I bought some steel pans.


One Greek style pizza Steve (Ev) made for me formula.



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