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, September 14, 2011

Mack's pizza attempt again....9/13/2011

I guess I took Jiminy Crickets advice for the cheese when making the attempt at the Mack’s clone yesterday.
http://www.youtube.com/watch?v=DOZzNOkcEgM Jiminy always says, “Always let your conscience be your guide”.  I guess it was the blue fairy that influenced Jiminy Cricket to think that way.

Pinocchio and Jiminy Cricket were sure interested in the Mack’s clone yesterday, since I was getting a big block of mild white cheddar to try.

Steve and I measured out the ingredients we used to dress the pie.  We used .728 lb. sauce, (Walmart tomato paste) with .5114 lb. added water, 1 teaspoon of sugar, ½ teaspoon of salt, 1 teaspoon dried oregano, and ½ teaspoon of dried basil.  The amount of sauce we really used on the Mack’s attempt pizza was 12 ½ oz. of sauce.

Steve and I made the pizza at about 5:00 pm yesterday.  I did get the big block of mild white cheddar later in the afternoon, from my distributor.   If anyone is interested in what the white cheddar block looked like, these are some pictures on how the box looked that the mild white cheddar was received in, and how big the block of mild white cheddar was.  Steve and I both tasted the mild white cheddar before it was baked on the Mack’s attempt, and it tasted very good.

The Mack’s attempt when cut, did crack when cut, but I didn’t take a video of the pie being cut. If anyone cares to take a stab if this mild white cheddar might be the white cheddar Mack’s uses, they can guess.

Jeff and Mark (theboys) brought me some Nasturtium edible flowers yesterday.  http://www.herbalgardens.com/archives/articles-archive/nasturtiums.html 
They sure would have been interesting to try on the Mack’s pizza or another pizza, but I didn’t use them, but they are pictured in some of the photos.  I did taste some of the Nastursium edible flowers and they had a very nice different taste.  The Nasturtium had jewel tone colors and a nice peppery taste.  I would think they would be a nice topping for a pizza, salad, or great used in other food products.


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