Learning Knowledge to Make Pizza: Steve’s Experiment with using Peter Reinhart’s Neo-Neapolitan Dough Baked in a Pan (Great Results)

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.

Saturday, November 19, 2011

Steve’s Experiment with using Peter Reinhart’s Neo-Neapolitan Dough Baked in a Pan (Great Results)

Steve, my friend, did an experiment at market Tuesday using a 67% Reinhart Neo-Neapolitan dough ball and baking it in a pan. He greased the pan with corn oil. The dough was left at room temperature and proofed in a pan for 4 hrs. total time. Steve’s dough ball for cold fermented for 4 days.

The ending pizza turned out very light and airy in the crust. I thought Steve’s experiment worked out great.

I also am going to try an experiment with the same dough this week, and since I didn’t know what amounts of honey, oil, or salt Steve used in his dough, I am just going to guess what to use. I also added more water in the formula.

Video of the slice reheated the next day. The slice was still moist and light. http://www.youtube.com/watch?v=qNPrdyu0Bzk

Norma