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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

Saturday, January 22, 2011

Preferment Lehmann dough using Better for Bread instead of KASL

The preferment Lehmann dough was made with Better for Bread Flour yesterday. I baked the pizza today. I also decided to use the Better for Bread flour since Brian posted about using winter wheat flour at  Reply 49 http://www.pizzamaking.com/forum/index.php/topic,11994.msg123800.html#msg123800  I mixed the amount of poolish for one dough ball which was referenced at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226  The only things different that I did was, I used a smaller amount of IDY in the poolish and a lower amount of IDY in the final dough and also added more water (121 grams) and a little more salt (6grams) to the final dough.  I did use a autolyse in the dough of 25 miniutes, before I added the salt and then oil.  I stretched and folded the dough ball two times after the final dough mix. The dough ball was left out at room temperature for 2 hrs. before cold fermenting overnight.  The dough ball was removed from the refrigerator this morning and stretch and folded 3 more times and left to room temperature ferment for 6 hrs.  The dough ball did get many bubbles in the dough ball.  The final dough temperature was 77.3 degrees F.  The pH of the final dough was 5.97.  The pH of the dough ball right before the bake was 5.83.  The dough was very soft and easy to open.

The pizza was baked on my pizza stone at around 500 degrees F.  The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni.

Although this pizza didn’t have the airy crust I usually get, the taste of the crust was more tender and did taste much better than using KASL, in my opinion.  The crust is also more crunchy than when using KASL.  Even at my lower bake temperature in my home oven, this pizza did turn out much better.

This is what I posted in the other thread also to let Brian know I had tried the Better for Bread flour.

Thanks Brian (sfspanky) for telling me about trying Better for Bread flour in a poolish dough. Brian Splangler is the owner of  Apizza Scholls

http://www.apizzascholls.com/aboutourpizza.htm

http://www.apizzascholls.com/index.htm

I made the preferment Lehmann dough pizza using GM (Better for Bread flour) at Brian’s (sfspanky’s) recommendation for the Better for Bread flour. I want to thank Brian for suggesting the Better for Bread flour.  The pizza was better using Better for Bread flour. Not to clog up this thread too much with my pictures, I will post the other pictures under my Preferment Lehmann dough thread and what I did with the dough at Reply 725  http://www.pizzamaking.com/forum/index.php/topic,9908.msg124104.html#msg124104

I will have to do more tests on this dough with Better for Bread flour to see if I can get consistent results.

Norma


















More ideas for a Pizzarium pizza-in-telgia

This is another blog, that the owner said Gabriele Bonci, gave this person, the yeast mother of 80 years old who Gabrielle always uses to make bread.

http://senzapanna.blogspot.com/2006/03/pizzarium.html

This also is an idea from a blog, for a light and airy crust using a poolish, for maybe something like pizza-in-telgia, but this is bread.

http://profumodilievito.blogspot.com/2009/11/ciabatta-con-poolish-e-autolisi-lunga.html

This is also from the same blog I posted in my last post.

http://profumodilievito.blogspot.com/search/label/pizzarium

Also on this blog,  http://profumodibiscotti.blogspot.com/  the author said to use this method, of adding water slowly, will also give good rise to also the pizza strip.

Norma

This is Pizzarium Facebook page and recipe for pizza-in-teglia

This is Pizzarium Facebook page and recipe for pizza-in-teglia.

http://www.facebook.com/group.php?gid=38536769387&v=wall

There are a lot of photos on this link.

http://www.facebook.com/group.php?gid=38536769387&v=photos

This is also a blog I found that tells how to make pizza-in-teglia.

http://profumodilievito.blogspot.com/2009/11/la-pizza-in-teglia-croccante.html

Norma

Friday, January 21, 2011

WFO Pizza Bake at Steve’s Home 10/15/2010 :)

I was invited to Steve’s home again to make pizza in his WFO 10/24/2010.  Steve had made doughs with Caputo flour, cake yeast and had a room temperature ferment for all of his pies.  I took the two doughs that I had made with the Ischia/starter mixture.

I still am amazed how quickly a WFO bakes.  When Steve started baking the temperature on his IR gun in the middle of the oven was 910 degrees F.  As the different pies were baked he added wood.  When the last pie was baked the temperature was about 760 degrees F.

These are the pies that were baked at Steve’s home in his WFO.

First video of fire in the WFO. Second video of first pie Steve baked in his WFO, with his dough.   I will post the other two videos of my doughs baked in Steve’s WFO, too.

http://www.youtube.com/watch?v=0xkOKz2Cz20

http://www.youtube.com/watch?v=_cRWcANE-Uo

http://www.youtube.com/watch?v=Y751k9kAbzo

http://www.youtube.com/watch?v=WA3L1Zc8ppk

http://www.youtube.com/watch?v=dJf7t3FchmA

Thanks Steve! :)  It's so cold and snowy outside now, it sure would be nice to be able to bake in your WFO.

If anyone wants these formula's for the pies baked that day, let me know.

Norma





























Another Bake in Steve WFO 9/24/2010

This time I was invited to Steve, I had a chance to watch my doughs bake in Steve’s WFO.  Steve also had made two experimental doughs.

These are the pictures of some of the pizzas made in Steve’s WFO.  I still think it is so fascinating to watch a pizza being made in a WFO.  The flames and quick bake are so interesting. I also posted other pictures at Reply 169 and the next few posts. http://www.pizzamaking.com/forum/index.php/topic,11700.msg111572.html#msg111572

Thanks Steve! :)

Another video of the bake.

http://www.youtube.com/watch?v=WA3L1Zc8ppk

Norma