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.


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, April 2, 2011

Jet's Pizza

This was my first attempt for a Jet's style pizza.  I forgot to take my 18" steel baking pan to market to bake this pie, so I don't know if that is why the bottom crust didn't get as crisp as I wanted.  The pie still was good.


My Pie Monday: Arugula, Mushrooms, a Deep-Fried Pie, Chimichanga Pizza(?!?), and More

These were the MPM pizza on Slice/seriouseats this week.  http://slice.seriouseats.com/archives/2011/03/mpm-20110328.html

Slideshow- http://slice.seriouseats.com/archives/2011/03/mpm-20110328-slideshow.html

and the pie I sent in at http://slice.seriouseats.com/archives/2011/03/mpm-20110328-slideshow.html#show-149371

and my pizza making buddy’s Greek style pizza.  http://slice.seriouseats.com/archives/2011/03/mpm-20110328-slideshow.html#show-149373


New Dough Picture made by Dave at market and the new kittens! :)

Dave the one maintenance man at market, is a friend of mine , and also really likes the preferment Lehmann dough to make pizzas.  He buys dough balls from me and also tries some of my experimental pies.  He is always asking what kind of experimental pizzas either Steve or I am making for the week.  When he came to buy dough balls from me Tuesday, he drew a picture on a paper plate.  He said the name for my pizza stand should be Norma’s Dough-LI-Lama Pizza, since I like to play with dough so much.  I really liked the name he suggested and also how he drew a dough ball.  The maintenance man drew this picture in less than 5 minutes.  I asked him how he can draw so fast and he said he just visualizes what he wants to draw and then does it.  Dave also draws many cartoon pictures of people.  Maybe someday I will have him draw me one of my pizza stand and me.

Thanks Dave! :)

The new kittens are doing well.  The only problems is they need feeding about every 2-3 hrs.  It seems like having a small baby again.  Up for the night duty..lol  The kittens sleep together and the one had its paw on the other.  They even formed a heart with their tails.  The biggest kitten almost climbed out of the wicker basket already.  They were weighed today and the one weighed 3.5 oz. and the smallest one weighs 2.5 oz.  They both now have names.  Chance and Lucky


Thursday, March 31, 2011

Maybe a new life for these kittens, in addition to my learning to make pizza! 3/30/2011

I didn't do anything with pizza dough or pizzas yesterday, but was on pizzamaking.com to learn more about making pizza.  When I took my dog outside to go to the bathroom around dinner time, there were two tiny what looked like not alive kittens.  They must have been left by their mother.  I took them inside, messaged them for about an hour and they did slowly start breathing and their paws turned pink again.  I don't know if they will live, but am feeding them kitten formula with a small bottle.  I guess it will take many wakeful nights to see if these kittens survive.  All in the learning process of an everyday person and learning pizza maker.

Videos of the kittens this morning 3/31/2011




Modified Reinhart Classic Dough..continued 3/29/2011

I am still experimenting with the modified Reinhart classic dough.  The pies made this week, had great oven spring, moistness in the crust and overall were very good.  I added raw unprocessed honey, dropped the hydration some and added more oil to the formula.


Preferment Lehmann Dough Experiments from using water at end of mix..continued from last post

These are a few pictures of the experiments I did with adding part of the water at the end and also adding the water and preferment at the beginning of the mix.  It really didn't seem to make any difference in how the dough handled or how the pies baked.  I will need to do more experimenting on this.


Monday, March 28, 2011

adding Water at the end of mix experiment

After last week, I was going to do another experiment this week to see if adding more water at the end of the mix makes any difference in the dough.  These are two batches of dough I made today, one with adding the water with the preferment and all the other ingredients, except the olive oil at the very end of the mix.  The second batch was made the same way, but the olive oil also was added before I added the extra water I now put in my preferment Lehmann dough.  I am putting more water in my preferment Lehmann dough now because I am beginning to like a higher hydration dough.  As can be seen during the mix of the second batch the water splatters on the sides of the mixing bowl, but it doesn’t seem to make any difference in the final dough, after the extra water in incorporated.  I will have to do some more experiments to see if this holds true.