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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Saturday, April 9, 2011

Peter Reinhart NY style dough made at home

I made a Peter Reinhart NY style dough at home, but followed the recommendation of another member on pizzamaking.com to up the hydrations since he was getting great results with his formula.

The pie did turn out well, even in my lower bake temperatures of my home oven.


The Stretch and Fold Method: by Peter Reinhart

On Pizza Quest there is a good article are what stretch and folds do to dough.  This is especially helpful if using a high hydration dough.



Friday, April 8, 2011

My Pie Monday on Slice 4/04/2011

This weeks “MPM” on Slice. http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110404.html

Steve’s, my pizza making buddys pie and my pie were on slice this week.

Steve (Ev’s) pizza.  It was delicious because I did taste it.  His choice of dressings were great!


My pie: http://slice.seriouseats.com/archives/2011/04/my-pie-monday-20110404-slideshow.html#show-151140


Jet’s pizza from leftover frozen dough 4/05/2010-another attempt

I used the leftover frozen dough from my last post and tried another Jet’s pizza 4/05/2011.  Since I didn’t know what TF I was using again, because it was the leftover dough, I tried my round deep-dish pan (not steel) for this attempt.  I also used more olive oil in the pan.  This attempt turned out much better and although the bottom isn’t altogether brown, this pizza did have a definite crunch when eaten.  I really don’t know how a Jet’s pizza is suppose to taste, but the pizza was really good.  Both Steve and I agreed that this was better than last weeks attempt.  Steve and I gave some other standholders slices of this pie and they also really liked this pie.


Kitten Milk Replacer in Modified Reinhart Classic Dough and another Modified Reinhart Classic Dough Pizza

I posted I made one modified Reinhart classic dough at Reply 22

I used the same formula I posted at Reply 33 http://www.pizzamaking.com/forum/index.php/topic,13347.msg133201.html#msg133201 and made two dough balls with the formula. The finished dough temperature was 76.1 degree F.  For the one dough ball I divided the dough in half and added 1% milk replacer to the formula after the dough was mixed and divided.  I added 2.44265 grams of milk replacer to the one dough. I just put the milk replacer in after the mix and it incorporated well when doing the stretch and folds.  The dough has been cold fermenting for almost a day now and looks like both doughs are doing well.  They are fermenting at about the same rate and both smell good.

Pictures top and bottom of both dough balls.  The second set of pictures are the modified Reinhart dough ball that I added the milk replacer.

 The modified Reinhart classic doughs without the milk replacer and with the milk replacer were made into pizzas today.  The modified Reinhart dough with the milk replacer was the best pizza.  It was moister, had a better taste in the crust and was better overall.  Steve and I both agreed  that adding the milk replacer made a better pizza.

First pictures are of the modified Reinhart classic pizza without the dough replacer.  Second set of pictures are with the milk replacer.


Reinhart NY Style Dough (New Experiment) 4/05/2011

Reinhart NY Style Dough

John (fazzari) a member on pizzamaking.com, had tried the new Reinhart NY style dough.  I decided to do an experiment on this dough, too, because John had such great results. Peter Reinhart’s NY style pizza dough: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html

I must say I agree with John, in my first experiment with Reinhart’s NY style dough.    Even with a one day cold ferment the pizza tasted better to me and Steve than a one day cold fermented Lehman dough.  I am going to try a Reinhart NY style dough next week with a longer cold ferment.  What I don’t understand is this dough seemed ready today with the amount of yeast used.  I don’t know what makes this pizza so good, but maybe it is the high amount of oil that is used.

Steve, my pizza making buddy, said  now he also is going to try and make this kind of pizza.  Steve also gave this a thumbs up.

This was an easy dough!


More Experiments on the Preferment Lehmann Dough 4/5/2011

I decided to do another experiment on the preferment Lehmann dough since I am using a higher hydration.  For one batch I formed the dough balls in the normal way I do.  For the second batch I formed the dough balls and left them sit for 5 minutes after I formed them and then reballed again.  I don’t know what anyone else thinks, but I think from this first test the finished crust looks more artisan looking, from the extra reball.  It also seemed to me that there were more bubbles in the skin when opening them.

I also did one experiment on one dough ball from the extra reball.  I just pressed the dough out and put it into the oven.  It browned nicely and formed what was like a balloon like it normally would, but I left it in the oven a little longer.  The dough ball looked almost like bread when it was finished baking.  I then left it cool, cut it in half and spread Nutella on the one side and put it back into the oven so the Nutella would melt.  After the second short bake, I sprinkled powdered sugar over the top.  Steve, another stand holder and I really enjoyed this Nutella pie.

On another note, the man at market that drew the picture he created for me last week visited me yesterday and said he really likes to do cartoons, caricatures, and drawings of people.  I asked him if he could do a cartoon drawing of me.  He came up with so many good ideas and since he really likes Gary Larson and Bill Waterson, and follows what they do,  he said he is going to make a cartoon of me in various ways of my dough and pizza making.  Should be interesting to see what he comes up with.  He took a picture of me for his cartoon of me.  The man said he really likes to do one cell cartoons.  I know he is very talented.  It is interesting to me how he gets all his ideas and then can put them onto paper.  I might look like the Far Sided character I usually am with all my experimenting.

Pictures of tests on two different doughs and Nutella Pie.  First set of pictures is from the extra reball of the dough balls.