Learning Knowledge to Make Pizza: Another Attempt at a clone Mellow Mushroom Pizza: used Pendletons Power Flour 12/06/2011

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, December 9, 2011

Another Attempt at a clone Mellow Mushroom Pizza: used Pendletons Power Flour 12/06/2011

The MM#7 formulation worked out well this week. I left the dough ball warm-up longer than my other attempts at market. The dough sat out for 7 hrs. before the dough was opened. The dough ball was placed on top of a metal container on top of the deck oven for 2 hrs. of the warm-up. I wanted to see if letting the dough ball warm-up longer would affect it in any way, but it didn’t appear that it did, expect it did rise a lot more. The dough ball opened the same as the others and also baked almost the same. It seems like the crust was a little moister this time. I don’t know if that was from using the PMF Power flour or from the dough ball sitting out so long. The temperatures were warmer than normal at market today, so maybe that also helped the dough to ferment more.

I changed flours from KASL to Pendleton Power flour (unbleached) for this attempt.

Norma