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.

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.

Total Pageviews

Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Saturday, February 5, 2011

My Pie Monday: Purple Potatoes, Sicilian Pizza, and More! 1/31/2011

This is the SlideShow of “My Pie Monday” posted by Maggie Hoffman on http://slice.seriouseats.com/archives/2011/01/my-pie-monday-purple-potatoes-sicilian-more-homemade-pizza-slideshow.html

My pie was also on “My Pie Monday” this past week.  Thanks, Slice for thinking my pie was worthy to be on “My Pie Monday”!

http://slice.seriouseats.com/archives/2011/01/my-pie-monday-purple-potatoes-sicilian-more-homemade-pizza-slideshow.html#show-137083


This is what is said:  Norma's Pizzarium-style Pizza: "The pizza I made was an attempt for a pizza like Pizzarium. This pie turned out better than I thought it would. The dough had a hydration of 87% and needed many stretch and folds.The whole pizza doesn’t look that fancy, but the crumb was different from any other pizza I had made before—nice and light and also springy. The crumb almost melted in my mouth. Even after the focaccia-like pizza had cooled, the crumb still stayed moist. The dough was fermented for a long while, both room temperature and cold fermented. The pizza was dressed with two varieties of mozzarella, Parmesan cheese, and coating of herb infused olive oil, and Prosciutto de Parma after the bake."—Norma427

Norma











Tartine Bread 2/1/2011

I made another attempt at the Tartine bread 2/1/2011.  I mixed the dough the night before and did the stretch and folds, then refrigerated the dough until this morning.  I did numerous stretch and folds and left the dough out all day until tonight when I baked the dough.  I used Better for Bread  450 grams and KAWW flour 50 grams in the formula, 100 grams of my preferment Lehmann poolish, 380 grams of water, 10 grams salt and 1 gram of cake yeast.

I need to get a better combo cooker and I also need to get a lame.  None of my knives at home are sharp enough to slit the dough.  I used a regular bread basket and kitchen towel to proof the dough after it was floured.

I couldn’t wait until the Tartine bread was cool enough to cut it.

I used the Tartine bread I made the other day and make a Panini for breakfast this morning.  For the Panini I used  Mortadella with pistachios, fresh greens, Parmigiano-Reggiano, sliced mozzarella, and garlic herb infused oil  brushed on the Tartine bread before putting the Panini on the grill.  I also had some celery with peanut butter, grape tomatoes, and kalamata olives.

I toasted some cubes of Tartine bread for a salad last night, but grilled chicken for the salad (on the panini grill).  I like the Mortadella better.  I could imagine the Moratadella, rolled up in slices of Mozzarella and sliced into rounds in the salad.  The Moratadella was the best I have tasted in my area.  When eaten cold it still melts in your mouth.

Norma












Pizzarium Attempt 2/1/2011

I made another attempt at a Pizzarium-style 2/01/2011.  I had started the dough on Sunday and the things I changed were I used the poolish from my Lehmann dough and cake yeast in the final dough.  I also used 80% KASL and 20% Farina “00" for the flours.  I used the same TF as I did before.  This pie was dressed with crushed LA Valle San Marzano peeled tomatoes, mozzarella, caramelized onions, Italian seasonings, green and red peppers and grape tomatoes.

Norma











Wednesday, February 2, 2011

Next attempt for a Pizzarium Pizza 2/2/2011

This was my next attempt 2/2/2011.  I was away, and when I came home the dough sitting on my kitchen table looked like it was too soft, so I gave it another stretch and fold and let it sit another hour.  I don’t think I left the dough relax enough after the stretch and fold, because I was in a hurry. I wanted to see what would happen with this dough if I left it proof after having it in the deep-dish non steel pan.  I left the dough proof with olive oil on the skin for 45 minutes, with a towel.  This pie did rise well while in the oven and stayed that way after I took it out of the oven, but I wanted to get this pie finished so I quickly dressed it.  I think I should have waited a little while before I dressed it, but I am not sure of that.  I then put the pie back into the oven until the cheese was melted.

Although this pie did taste good, I am still not satisfied with how this compares to the pie I had made at market before.

Norma










Preferment Lehmann dough with KASL, Spring Wheat Prairie Gold and Ground Pecans

I tried one  experimental preferment Lehmann dough ball with the leftover poolish from market.  I have a Cuisinart spice & nut grinder.  I used Spring Wheat Prairie Gold 10%  (23.45 grams) and ground pecans 10% (23.45) KASL 80% (187.6 grams) and added some extra water (120 grams) altogether in the mix, because the Prairie Gold and ground nuts did make the dough drier.  I used the same amount of poolish and the rest of the ingredients.  I mixed the dough yesterday and baked the pie this evening.  I ground the Prairie Gold and the pecans in my spice and nut grinder.

This was the most different crust I have tried so far.  It had a slight taste of pecans, which I thought tasted good.   I have tried Prairie Gold in a pie I made before in the basic Lehmann thread.

This pie was dressed with my regular tomato sauce, a blend of white cheddar and mozzarella, grape tomatoes that were slightly fried in olive oil with herbs, red and green peppers and after the bake a small amount of basil was placed in the middle of the pie.

Norma