Learning Knowledge to Make Pizza: More experiments with the preferment Lehmann dough using ADM Gigantic High- Gluten 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.

Wednesday, December 7, 2011

More experiments with the preferment Lehmann dough using ADM Gigantic High- Gluten flour 12/06/2011

I didn’t think to take more pictures yesterday, but I tried another experiment with the preferment Lehmann dough to see if a bromated flour made any difference in my pizzas using the same formulation. I used ADM Milling Gigantic High Gluten flour in two batches of preferment Lehmann dough. I wished I would have taken more pictures of the baked pizzas, dough balls, and skins yesterday, but I only have these few pictures. The dough looked the same after the final mix. The dough balls also fermented the same. When opening the dough balls though, it seemed the skin wanted to stretch back some. I sure don’t know what caused that. The finished pizzas seemed to bubble more in the rim and also seemed to brown a little better in the bake. I guess, but don’t know, that bromated flour contributed to the differences. The bottom crusts even seemed to brown better and more evenly. The Greek pizzas even seemed to have more oven spring in the rims.

Norma