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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

Thursday, May 12, 2011

Another Experiment with a Homemade Dough Conditioner (ginger and ascorbic acid) 5/09/2011

The 12" Lehmann pizza was made that had a blend of ginger and ascorbic acid added to the dough at market.  The taste of this crust was different than a regular Lehmann dough crust, but what interested Steve and me the most, was how the crust and rim were much crisper than a regular Lehmann dough crust.  Each bite had a nice crisp texture.  I am not sure whether it was the added ginger or added ascorbic acid that made the crust so crisp.  The bottom crust of this pizza also browned differently than my other pizzas have in my deck oven.  I never baked a Lehmann pizza that had such a crisp crust, unless it was another type of dough and was a thinner, lower hydration dough.  Another thing that interested Steve and me was the crumb was still moist, even with the crisp rim.

I also don’t know why the dough ball that seemed softer when mixed, became more stiff after the cold ferment.  This dough was left to warm-up for 2 hrs.

http://www.pizzamaking.com/forum/index.php/topic,13385.msg138361.html#msg138361

Norma














Monday, May 9, 2011

My Gardening Adventure..First this Year!

I have done gardening for a number of years, but have scaled back my gardening in the past year or so.  I still plant flowers, tomatoes, basil, oregano, chives, parsley, peppers, rosemary and a few new things each year.  This some of  the areas in my yard that I do my gardening.  I will post more pictures in the future of how my gardening adventures are going.  The one pictures is of all the tomato seeds I have planted.  I was a little late in starting them this year, but hopefully they will do okay.

Hopefully my garden will do well this year.  I really like the tomatoes to make salads and Les's sauce!  I use most of my edibles in the gardens around my place for some of my pizzas.

Norma













Experiments with Dough Enhancers again this week (ginger and ascorbic acid) for 5/10/2011

I decided this past weekend, I had so many other experiments going for tomorrow, that I would  only make one test dough ball with a dough enhancer for Tuesday.  I had posted I was going to use ginger for the dough enhancer, but decided yesterday I would add ginger and ascorbic acid to the Lehmann dough to see what happens.  I did add the same amounts of ginger and ascorbic acid that I had put into the blend before. The dough with the ginger and ascorbic acid was mixed yesterday.  This time the dough was really soft (softer than usual), and not stiff like when I had been putting a blend into the other Lehmann doughs I was testing.  The final dough temperature was 75.4 degrees F.

If anyone is interested, and doesn’t remember, I have been using Better for Bread flour in all these experiments when using a dough enhancer or blend.

Pictures of dough ball this morning with added ginger and ascorbic acid.


Norma

Sunday, May 8, 2011

Happy Mothers Day to all the moms out there!

I would like to wish a Happy Mother's Day to anyone that reads this blog.  I know this doesn't have anything to do with making pizza, but if it wasn't for my great mother, I never would have been the person I am today.  My hat is off to all moms, and especially my mother.

We went to Hollywood Casino today, because my mother does like that casino.  We had a great time!

Norma