The Nancy Silverton Dough worked out well Tuesday. There one thing I didn’t understand from the experiment I did yesterday, compared to the experiment I did this week. This week there wasn’t as much rye flavor in the crust as last week. I don’t know why that happened, when all I changed was flours in the formula. I used Better for Bread flour last week, and Mondako flour this week. I wouldn’t have thought the flour brand would have made a difference in tasting the rye in Nancy Silverton Dough. The Nancy Silverton Dough was easy to open and slid off the peel well. The taste of the crumb was good and different.
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.