Learning Knowledge to Make Pizza: Interesting part in this article by Didier Rosada at the end of the article about BM Harvest King/Better for Bread flour

Welcome...

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.

Saturday, September 17, 2011

Interesting part in this article by Didier Rosada at the end of the article about BM Harvest King/Better for Bread flour

Didier Rosada made an initial suggestion of which brands of flours to use. Then, in 1998, General Mills released Harvest King flour, a competitively-priced, winter-wheat, unbleached, unbromoted enriched flour. Most flours on the market were formulated for rough factory machine-handling, but Harvest King was intended to respond best to artisanal baking and hand molding. It is now the bakery's main flour. The bakery uses five different flours each week, all coming in 50 lb bags: 70 bags of Harvest King white bread flour, 10 bags or organic bread flour, 2 bags of medium rye, 2 bags of dark rye, and 2 bags whole wheat. That makes 4300 lbs per week.

http://home.earthlink.net/~ggda/Flours_One.htm

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