Learning Knowledge to Make Pizza: Another Luigi's attempt 11/08/2011

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.

Thursday, November 10, 2011

Another Luigi's attempt 11/08/2011

The Luigi’s clone attempt was made today using the formula Peter set-forth, and the method of cold fermenting that Gene mentioned in the Luigi's thread. The dough ball sat out on my counter and beside my oven for 3 ½ hrs. The dough ball looked like it had fermented okay. The dough ball was easy to open to 18”, and I did toss and twirl it. It was easy to toss this dough.

The pizza baked okay, but I think I should have left it in the oven a little longer. The crust was little darker than the pictures and the video show. This was the video of the Luigi‘s clone attempt being cut by Steve. http://www.youtube.com/watch?v=RKgZWMKdX-E It can be seen in some of the video how the crust looked on some of close-up frames.

The pizza baked okay, but I think I should have left it in the oven a little longer. The crust was little darker than the pictures and the video show. This was the video of the Luigi‘s clone attempt being cut by Steve. http://www.youtube.com/watch?v=RKgZWMKdX-E It can be seen in some of the video how the crust looked on some of close-up frames.

The Luigis’ clone pizza did turn out very good in the taste of the crust. That surprised Steve, Randy, my taste testers and me. We couldn’t believe a one day cold fermented dough had such a good taste in the crust. I don’t know if it was the Power Flour that made the taste of the crust taste better or the formula Peter set-forth. Steve and I really liked how the Power flour makes a NY style pizza. Randy’s one slice was reheated after it was cold and he said the taste of the slice was even better reheated. I was too busy trying to make other pies to be able to enjoy a reheated slice.

Norma