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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.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Wednesday, December 7, 2011

Next Attempt at a Jet's Pizza 12/06/2011

This was my next attempt at a Jet's pizza.  This was my best attempt so far.  The bottom crust did brown and the crumb was airy and soft.

Norma














2 comments:

  1. Hey,

    I found your blog through Serious Eats, but I've been reading about your Jet's Deep Dish pizza on PizzaMaking.com. First, your pics above of the pizza look so good. I want to try to make the same pizza at home, but I don't have a scale to measure out the ingredients of the recipe on PizzaMaking.com. Do you by chance have a way more me to measure it out by cups, tablespoons and teaspoons? I hope so because I'm a pizza fanatic and your Jet's Pizza looks amazing. Also, where did you get that steel pan? I have a round aluminium one, but I'd like to get a rectangle, steel pan like yours.
    Please help cause if I can make a pizza at home like yours looks, then I can leave this world a happy - and probably chubbier - man.
    Thanks so much.
    Andy Meinen
    andrewmeinen@gmail.com

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  2. Hi Andy,

    Thanks for saying my attempt at a Jet’s pizza looks good. I haven’t ever really tasted a Jet’s pizza so don’t know if my attempts are anything like a real Jet’s pizza. I am sorry that I can not convert the formulation I used to volume weights to be used in cups for the flour and water. The other ingredients could be weighed out by tablespoons or teaspoons, but not the flour and water. A decent scale really isn’t all that expensive. I purchased mine for a little over 20.00. If you are really serious about making pizza, a scale would be a good investment in my opinion.

    I don’t know if you are registered or not on pizzamaking.com, but if you aren’t, if you registered you could use the search functions there and also post on the Jet’s thread if you want.

    If you want the link that Pete-zza posted about where to purchase the blue steel pans this is the link.

    http://www.pizzamaking.com/forum/index.php/topic,13687.msg137295.html#msg137295

    Thanks for looking at my blog and best of luck to you in trying to make a Jet’s pizza.

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