This post is just to compare my bakes last week with the commingled doughs, and also comparing some of my Greek Style pizzas made last week with different amounts of manteca added to the steel pan. This post is also to compare the bread sticks I had made from the commingled dough last week at Reply
I haven’t really compared my bake times for a long while since I had played around with using different temperatures in the deck oven. I did time a lot of regular pizzas made with the preferment Lehmann dough yesterday. The bake temperatures were running between 500-525 degrees F. My bake times on all the pies that I did time were between 4 ½ minutes to 5 minutes. I wouldn’t think the pies would bake that fast with the lower temperatures, but they do. I also didn’t take any videos of Steve cutting the regular preferment Lehmann pizzas, but all of them do have a crunch when cut. Maybe next week, if I remember, I will take a few videos of the preferment Lehmann pizzas being cut. It now makes me wonder what temperatures other pizza operators are running their deck oven at and what are their bake times.
For the first Greek style pizza made, the steel pan was oiled with 2 tablespoons manteca. As can be seen, there was a lot of oil left in the pan after the bake. For the other Greek style pizza, made later in the evening for a customer that wanted a whole Greek style pizza, I only used 1 tablespoon of manteca to grease the steel pan. There still was manteca left in the pan after the bake. I don’t know if my steel pans are becoming more seasoned or what, but it doesn’t seem like I need as much manteca to grease the pans. The bottoms still have a nice crunch either way. The only problem I now might have is the Mexican store where I purchased the Mexican manteca was flooded in the storms we had last week. When I went past the Mexican store recently, the store is empty, and I am not sure if they had insurance. or if they are going to open again.
For the cheesy breadsticks I did open the dough balls up by hand this week. I had been rolling the dough with my rolling pin for awhile. I don’t know what other members think, but I think I do like the cheesy breadsticks better, when they are opened by hand.
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.