Learning Knowledge to Make Pizza: Dough and Pizza with the Dry Malt DME-B product 10/04/2011

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, October 5, 2011

Dough and Pizza with the Dry Malt DME-B product 10/04/2011

The dough with the Dry Malt DME-B product was made into a pizza. The dough handled so beautifully and easily stretched to a 18” pizza, even though I only wanted to open the skin to 16”. The dough could have been tossed and twirled, but I didn’t open it that way. The finished pizza was crisp on the bottom crust, and slightly crisp on the rim, with a fairly moist crumb. The only thing Steve and I didn’t like about this experimental pizza was there didn’t seem to be much of any taste in the crust, even though I basically used a Lehmann dough formula with added DME-8 dry malt. The dough was almost cold fermented for two days. The characteristics I did like using the DME dry malt, was the crisp bottom crust and the slightly crisp rim. I wonder what should be my next experiment with the DME-B Dry Malt product to find if I can produce a better pizza.

Norma