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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

Friday, February 11, 2011

Slice-My Pie Monday: Japanese Pizza, Pecan Crust, and More! 2/07/2011

On Slice this week the submission for “My Pie Monday” were different and lookin so tasty.

http://slice.seriouseats.com/archives/2011/02/mpm-20110207.html

If anyone wants to see all the pies featured on Slice, you can click though the Slideshow

http://slice.seriouseats.com/archives/2011/02/mpm-20110207-slideshow.html

I had sent in some pictures of pies I had made the previous week.  This is the link to my “My Pie Monday” I sent in.

http://slice.seriouseats.com/archives/2011/02/mpm-20110207-slideshow.html#show-138627


and the description of the pie.

Norma's Pecan-Crust Pizza: "This pizza dough was made with a blend of 80% King Arthur Sir Lancelot flour, 10% Spring Wheat Prairie Gold (ground-up kernels), and 10% pecan flour. This pie was dressed with my regular tomato sauce, a blend of mozzarella and mild white cheddar, grape tomatoes, a couple of slices of red and green pepper, and a piece of fresh basil, after the bake. It had a hint of pecan flavor from the ground pecans. I have a spice and nut grinder that I used to grind the Prairie Gold kernels and also the pecans into flour. I also used the preferment Lehmann dough formula for this pizza but added more water because the Prairie Gold and pecan flour did affect the hydration of the dough formula." —Norma427

Thanks Slice http://slice.seriouseats.com/  for thinking my pie was good enough to be included in “My Pie Monday”!

Norma

Thursday, February 10, 2011

Pizzarium Attempt 2/8/2011 (best attempt so far)

I made another attempt at a Pizzarium style pizza 2/8/2011 at market.  I had started the dough on Sunday.

The ingredients in baker's percents I used were.

60% Better for Bread Flour
30% Durum Flour
10% Caputo blue bag
4% dairy whey
2%  sea salt
3.5% olive oil
100 grams of old preferment Lehmann dough poolish
87% hydration

This was my best attempt so far.

Norma














Greek-Style Pizza 2/8/2011 using preferment Lehmann dough

I made another Greek-style pizza at market on 2/8/2011.  The cheese in the deep-dish pan melts down over the edge and gives the edge a nice crunchy addition. Greek-style pizza uses a lot more cheddar than mozzarella as one of the dressings. I really enjoy a Greek-style pizza.

Norma





Two More Pizzas Made of Snow (Chicago Style)

I made two more snow pizzas since the weather in our area got a little warmer one day.  It was about 40 degrees F outside the day I made the snow pizzas.

The one snow pizza was supposed to be a Stuffed Crust Chicago Style like something I had really made two times.  The other now pizza was supposed to be a Chicago style thin crust pizza, which I also really made.

Since it was above freezing the snow wanted to melt and the food coloring wanted to run together, so I had to hurry with the snow pizzas.

Norma






Sunday, February 6, 2011

Tried the Giordano’s Stuffed Crust 1/11/2010

I tried the Giordano’s Stuffed Crust 1/11/2010 and must say it was quite tasty.


Flour (100%):              1068.53 g  |  37.69 oz | 2.36 lbs
Water (41.1765%):       439.98 g  |  15.52 oz | 0.97 lbs
ADY (1.56862%):          16.76 g | 0.59 oz | 0.04 lbs | 4.43 tsp | 1.48 tbsp
Salt (2.02665%):             21.66 g | 0.76 oz | 0.05 lbs | 4.51 tsp | 1.5 tbsp
Corn Oil (16.6554%):    177.97 g | 6.28 oz | 0.39 lbs | 13.18 tbsp | 0.82 cups
Total (161.42717%):   1724.9 g | 60.84 oz | 3.8 lbs | TF = 0.1306813
Single Inner Ball:           663.42 g | 23.4 oz | 1.46 lbs
Single Outer Ball:          199.03 g | 7.02 oz | 0.44 lbs

I did take a picture of the top crust before baking and here is the top crust. Brushed top crust with olive oil. I rolled the dough with a rolling pin. With my oven not working the best, I could only get it up to 425, but kept watching how it was doing.
I put any kind of filling I had left in the fridge. Two kinds of mozzarella, two kinds of Parmesan, pepperoni, salami, sausage and sauce.  When finished put sauce, 2 kinds of Parmesan and parsley on top.

Peter (Pete-zza) commented in the thread,  that there was a video on the Travel Channel on Giordano’s Pizza.


Norma,

A couple of years ago, the Travel Channel had a video on the Giordano's pizza. I couldn't find the link to the video at the Travel Channel website today but I found the video at

http://www.blinkx.com/watch-video/giordano-pizza/ayYtJEjGExG-CEz-13K6qw

You can see how the pizza is made from that video.

Peter

This is the thread on pizzamaking.com  about the Giordano’s pizza I made.

http://www.pizzamaking.com/forum/index.php/topic,10018.msg87298.html#msg87298

Norma





















Used the Giordano’s style dough in a cutter pan 3/02/2010

When I was trying out pizza cones today with the Giordano’s style dough, I had left over dough that I decided to make into a small pizza in my cutter pan.

.http://www.pizzamaking.com/forum/index.php/topic,8750.msg91834.html#msg91834


 The finished pizza was good, but I think I forgot to grease the cutter pan before baking.  I baked the pizza on the cutter pan on a screen.  Will have to do some more experimenting with this.   I really liked the thin crispy crust.

Peter (Pete-zza) replied:

Norma,

You can actually make a pretty good deep-dish pizza in a cutter pan, although, as I am sure you discovered, it won't be as deep as using a standard deep dish pan because the cutter pan is fairly shallow. You can also make the pizzas in a mini, or personal, size. I attempted this some time ago, as I described at Reply 6 at

http://www.pizzamaking.com/forum/index.php/topic,560.msg5138.html#msg5138

Peter

Norma