Learning Knowledge to Make Pizza: Mellow Mushroom Pizza Attempt with 6" pizza and ADM 4000 DMP 10/02/2011

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.

Monday, October 3, 2011

Mellow Mushroom Pizza Attempt with 6" pizza and ADM 4000 DMP 10/02/2011

I made another attempt at a Mellow Mushroom pizza, this time for only a 6" pizza because I wanted to try out the ADM 4000 DMP product to see if the crust would get browner and also how the products would affect the taste of the crust in sweetness.

The small dough ball seemed okay to open and didn’t seem nearly as wet as my dough ball did on Tuesday. The MM# 1 DMP attempt was dressed with Les’s sauce, Grande mozzarella, fresh tomatoes and peppers that I went outside and picked for this pie. After the bake, the rim was brushed with melted butter with garlic powder, then Red Cow’s Parmesan cheese was sprinkled on the rim.

I took some pictures outside so it can be seen better how dark the dough ball was, and also how dark the crust was.

The crust and rim were crisper on this attempt than my other attempts were. The pie took about a little over 5 minutes to bake at a little over 500 degrees F on my pizza stone, placed on the bottom rack of my home oven. The crust wasn’t as sweet as my last two attempts at market, but did have a great taste. Overall I liked this attempted MM pie much better than my other attempts. The rim inside was moist.

Norma