Learning Knowledge to Make Pizza: Steve's Experimental Emergency Greek pizza with the Stretch-out product 9/27/2011

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.

Wednesday, September 28, 2011

Steve's Experimental Emergency Greek pizza with the Stretch-out product 9/27/2011

I didn’t know Steve was going to make an emergency dough for a Greek pizza yesterday, but he made an emergency dough for a Greek pizza using the Stretch-Out product I had given him. Steve had made the emergency dough in the mid-morning before he came to market. Steve emergency dough pizza turned out better than both of my Greek pizzas experiments yesterday. Steve’s whole Greek pizza turned out better in the taste of the crust and had much better crispness at the edges of the pizza. Steve only wiped a very small amount of manteca on his 10” steel pan with a paper towel for his experiment. Steve did apply the same blend of cheeses I had used in my experiments, but used a lot more cheese than I did.

Steve did add rosemary to his emergency dough.

Norma