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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

Saturday, May 21, 2011

Took a Break Today from Pizza Making! (Baked Oatmeal, Greek rice soup, kittens, and yard work)

Although I am always trying to learn more about pizza making and am still reading about all what can go into pizza making, I worked on my yard and garden today and also made some of my favorite baked oatmeal (with nuts and fruits) and also Greek rice soup.  I have so many things to get done outside and today was the perfect day to gets a little of the work finished.  It was really beautiful in our area today. :)  I also was busy trying to capture stray kittens that their mother had put under my central air-conditioner unit.  Those cats did break my air-conditioner unit, by placing holes where the vents put the cold air into where I live.  Now another problem to get the air-conditioner unit fixed.  We captured most of the kittens that are wild, and placed them inside the one bathroom, until we can find a home for them. The one kitten pictured  in the last pictures is the one I found and raised from the day it was born.  I guess the two stray mother cats that had Chance and Lucky, thought they were too small and that is why they abandoned them.  The other kittens the stray mothers did raise until today.  My daughter and I still have 3 stray kittens to try and capture.

These are pictures of the baked oatmeal and Greek rice soup.  The baked oatmeal can be frozen and reheated later, or it is also a great snack.  Also a few pictures of the kittens.

















Norma

Friday, May 20, 2011

Tomato Seeds Really Starting to Sprout 5/20/2011

A few more pictures to show how fast the tomato seeds are sprouting even without much sunlight.  It has been raining for days in our area, but the tomato plants are now starting to grow more.  Even the San Marzano tomato plants are really starting to take off.

Norma




Goya Lehmann dough ball frozen today 5/20/2011 to be made into a Pizza 5/24/2011

In my last post, I had posted about the Lehmann dough with added manteca, that was made in my UBM machine.  This was the extra dough ball, since I think I really need to make two dough ball in my "back to the future", UBM machine (circa 1904).  It looked like it had fermented enough this morning, so now it is frozen.

Norma


Lehmann dough made with Goya Manteca 5/17/2011

The Lehmann dough made with the Goya manteca (mixed in the UBM) was made into a pizza yesterday at market.  I thought the taste of the crust wasn’t as good, as the other manteca I used, but Steve thought it was about the same.  There wasn’t any slippery or oily taste when the crust was tasted.  The pizza baked about the same, when using the Goya manteca.  The only thing I noticed was the dough ball was harder to open and seemed drier than the hydration I used for this dough.  When I mixed the Lehmann Goya manteca dough, in the UBM, it seemed really soft.  I don’t know why the dough seemed drier.  The taste of the crust using Goya manteca was different than using olive oil.

I still have the extra Lehman dough ball with Goya manteca cold fermenting in my refrigerator and will watch how it ferments.  I probably will freeze that dough ball before it ferments too much.  I then will use that dough ball next week to compare how the second pie tastes when using the Goya manteca in the Lehmann dough.

http://www.pizzamaking.com/forum/index.php/topic,13668.msg139582.html#msg139582

Norma















Mystery Triple Berry Pizza 5/17/2011

The one thing that was changed when making this mystery pizza and also the other two Sukie pizzas at market, was we didn’t let the dough proof as long in any of them.  The bulk rise and after forming the dough ball were only a total of a little less than 3 hrs.  I don’t know if that was what was wrong before, with the pizza I had made at home or not, but the dough had seemed too extensible, and all the doughs today performed well.  All of 3 doughs opened well, and didn’t want to just almost fall apart when opening them.

This was really a different pizza.  The dressings for this mystery pizza were, St. Dalfour Royal Fig (100% fruit) from France, powdered confectionary sugar, and fresh blueberries.  The crumb of this mystery pizza was really moist and tender. One of our test tasters that we gave a sample of this pizza to, wanted to buy the rest of the pizza, but Steve and I wanted to take some slices home. We did give that test tester another slice. Two customers also tried this mystery Sukie pizza and also really liked it.  In my opinion, this mystery Sukie pizza, would be interesting if anyone wanted to try it.  It was very easy to make.

I think this would be my favorite dessert pizza to make in the future!

Norma