Learning Knowledge to Make Pizza: Mellow Mushroom Attempt with all dry ingredients, except water 10/14/2011

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.

Friday, October 14, 2011

Mellow Mushroom Attempt with all dry ingredients, except water 10/14/2011

I decided since I had so many samples of dry ingredients, I would try a clone MM’s pizza with them. This time I tried another kind of sugar in the formula. The dry mix was mixed this morning. I mixed the dry mix with water, this evening, then let it sit for 15 minutes. I then balled the dough and left it sit for 20 more minutes. The dough and dough ball rose quickly. The dough ball was very easy to open. There even were fermentation bubbles on the skin. The MM’s dry-mix clone was dressed with Les’s tomato sauce, part-skim mozzarella, baked pepperoni, and red and yellow tomatoes from my garden. The pizza took 4 ½ minutes to bake in my home oven on the pizza stone at a little over 500 degrees F. The rim was then brushed with butter and garlic powder mix, then Red Cow Parmesan was sprinkled on the rim. There was a nice rise in the rim and the crumb was moist. There was more sweetness in this crust than my other attempts, but I didn’t think the sweetness was too much. I think, but don’t know, that I made another Sukie pizza. My daughter and I thought the MM’s dry-mix clone pizza was delicious.

Norma