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, May 7, 2011

My Pie Monday: Toaster Oven Calzone, Scaccia Ragusana, and More! 5/02/2011


By: Maggie Hoffman

Happy Monday, Slice'rs! Hope you had a great weekend! Let's ease into the week with some pizza, shall we? We've got kng31's gorgeous Nearly-Politan pizza, a spicy Canadian bacon and pineapple pie from Jean B, and an awesome deep-dish pie cooked in a skillet from Dirk of the North. Norma experimented with readymade dough, Kelly Bone made a beautiful calzone in the toaster oven, and Kingkamjoe showed up with a Scaccia Ragusana. Check that baby out! Plus, we've got great-looking bread (and pizza) from J. Wozniak, and more tasty pizza from Amy Kundrat, Andrew K., Wucactus1, Gail C., Little Miss, TScarborough, and more.

Norma Tries Out Premade Dough: "The top pizza was made from a Real New York Pizza Dough that I bought frozen at my local grocery store. It said on the package of two frozen dough balls that the dough was made in Brooklyn, NY. The lower pizza was made with a Betty Crocker Pizza Mix. 1/2 cup of hot water was used and the ingredients were only stirred with a metal spoon for 20 times. From beginning to end, it only took 15 minutes for the dough to be ready. A couple of stretch and folds were used to make the sticky dough more manageable. This dough was supposed to be pressed in a pan and baked, but it was made into a dough ball and opened normally."



Friday, May 6, 2011

Trail doughs in the Universal Bread Maker..any ideas? “Back to the Future Machine” 5/03/2010 UBM bread machine used to make this dough was made in 1904!

The UBM machine and the combination of the manteca really made a good pizza.  The dough fermented differently on the bottom of this Lehmann dough ball.  I don’t know why that happened.  The top of the dough ball did have a silky feel, from the manteca it was greased with.  There are two sets of pictures of the dough ball, two when I took it out of the deli case and two when the dough ball was ready to be opened, after the warm-up. The Lehmann dough ball with the manteca added was very easy to open.

When Steve and I tasted the pizza, it did have better taste than when regular olive oil is added.  While eating a slice, both of us noticed something like a slippery feeling in our mouths.  It wasn’t greasy, but just different.  I liked the taste of the Lehmann dough crust with the manteca added better than when olive oil is added to the dough.  I gave my daughter a slice and she reheated it after I returned home.  She really liked this pizza, also.

I didn’t use the second Lehmann dough ball with the manteca added.  It is still in my refrigerator and I don’t know if I am going to use it at home or let it ferment more, then freeze it to try next week.

Thanks Peter for coming up with a formula for me to use in the UBM.



Homemade Dough Conditioner or Dough Enhancers Preferment Lehmann dough Pizza 5/03/2011

The preferment Lehmann dough with the 10% blend added to the final dough flour was made yesterday.  Since the poolish was made Friday (without the blend), and the 10% blend was only incorporated into the final dough on Monday, this dough was much harder to open.  I partially opened the dough and Steve finished opening the dough.  Both of us agreed that this dough ball was much harder to open than a regular preferment Lehmann dough ball.  Any of the blend dough balls I have made so far have cold fermented more than one day.

The taste of the crust was better than a preferment Lehmann dough.  The rim also had good oven spring.  This pizza wasn’t exactly 16" as my normal preferment Lehmann dough pizza are, because I now make my dough balls heavier, than when the formula was set-forth for a 16" preferment Lehmann dough ball for one pizza at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226

It was interesting to see how this blend performed in the preferment Lehmann dough.


Dough Enchancer-Blend with ginger Pizza 5/03/2011

The regular Lehmann dough with the added ginger to the blend pizza was made Tuesday.  This was a 12" pizza.  I don’t know if it can be seen on the pictures, but there was some specks of something a different color (like a bright yellow), in different parts of the dough.  This dough was easy to open and it also had good oven spring.  In comparison to the two pizzas  made with the blends yesterday, this pizza had the best taste in the crust.  There was just something different about it that made it more complex.



“Sukie” pizza made with Bisquick Buttermilk Biscuit Pouch 5/03/2011 :) Creating a Silk Purse out of a Sow’s Ear!


Well, to tell the truth the Bisquick Buttermilk Biscuit mix in combination with Peter’s formula turned out great!  This "Sukie" pizza was the most different pizza I have ever made.  It even had a great taste in the crust.  Sukie’s offspring would have been proud!  Great job Peter!

I mixed the “goody bag” into the Bisquick Buttermilk Biscuit mix and added the total formula water for the buttermilk biscuit mix and the amount Peter recommended for the added ingredients.  After mixing with a rubber spatula the mixture looked okay, but since it didn’t seem as sticky as last week, I added water two times and kneaded the water in with my hands, on my marble slab.  I added a total of .40 oz. of extra water into the dough.  I didn’t make a dough ball, but let the dough rise for 2 hrs.  Then I balled the dough and let it rise for another 2 hrs. I did oil the dough ball then. The dough rose to the top of the container after 2 hrs., as can be seen in the one picture.  After balling the dough, it fermented well again.  As can be seen in the one picture of the dough ball, there was what looked like fat in the dough.

The dough ball was easy to open.  The pizza baked well and really browned nice.  There was even a nice oven spring. The rim was moist and the crust was very good.  I never would have know, if I didn’t tried this, that such a good crust could be made in such a short while.  I would invite anyone to try this Bisquick Buttermilk mix and Peter’s formula.  That is how good I thought it was.  Steve really liked this buttermilk biscuit “Sukie” pizza too.