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, June 4, 2011

Steve's Keste's Clone Pies in his WFO 6/03/2011

Steve used John’s (dellavecchia) Keste’s clone dough from http://www.pizzamaking.com/forum/index.php/topic,12606.0.html but I think he did decreased the amount of yeast in the formula for most of the pies baked yesterday.  Steve had also baked in his WFO Thursday for friends, and had used the full amount of yeast for that bake.  Some of the pies made yesterday were also from those dough balls, that he had reballed for the bake yesterday.

All Steve’s pies were delicious in my opinion.  I still am really fascinated how a WFO bakes.  Near the end of Steve’s bake, children and some adults wanted individual small pies baked with their choice of toppings.  Steve just cut the dough ball into four pieces and baked small pies for those people.  That seemed to work well.  I only took one picture of those small pies.  Most of the pies were baked in 1 ½ minutes.  It can be seen in some of the pictures all the wood Steve cut for his WFO.

I had to leave Steve’s before the final two pies were baked because I had to get to Home Depot to pick up some paint, so I missed the last two pies.

Thanks Steve for inviting me to your home and letting me try my two doughs in your WFO!!  :)  All the pies were delicious!  You also have a unique way of keeping your doughs apart in your fermenting containers.  Hopefully you will be able to patent that idea someday! ;)