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
click on picture to go to post

Thursday, August 25, 2011

Different Kind of Tomato Pie Tonight 8/25/2011

I saw a recipe today on my distributors website, and it looked good to me, so I thought I would try it with fresh tomatoes, basil, and oregano from my garden.

The recipe calls for making the pie crust (Pate Brisee), then putting onions (I caramelized them) on the par-baked crust then adding tomatoes, sliced fresh basil and oregano, and a mixture (half mozzarella and half cheddar, in combination with Frank’s Hot Sauce, salt, pepper, and mayonnaise), then it goes back into the oven to bake again.

This crust was made in the food processor.

The recipe is from Hometown Provisions, Inc. at http://hometownprovisions.net/whats-new/ 

I thought the different kind of tomato pie was very tasty, and no mayonnaise can be tasted in the mixture after it is baked.  Might have to try the mixture on another pie.  I thought at first that the mayonnaise wouldn’t be good in the mixture after the pie was baked, but it was surprisingly good in my opinion.


Jet's Pizza Attempt 8/23/2011

I tried another experimental Jet’s pizza.  I modified the last formula I posted at Reply 60 http://www.pizzamaking.com/forum/index.php/topic,8247.msg132975.html#msg132975
by increasing the TF to 0.15 and decreasing the salt amount to 1.75%., since 1.75% is usually the normal amount of salt I use in my pizzas. I also omitted the corn oil in the formula. The rest of the formula was kept the same.  I used Superlative flour as the flour.

I mixed the dough in my Kitchen Aid mixer, and balled and cold fermented for a little over a day.  The  dough ball was left to warm-up for about an hour.  The dough ball then was pressed some on my marble slab, then open a little to fit in my 12”x12” square steel pan.  I then put aluminum foil over the steel pan, and left the dough proof for about a hour.  The pan was oiled with 1 tablespoon and 1 teaspoon of corn oil.  I used a paper towel to spread the corn oil on the pan, so there was some of the corn oil on the paper towel.

Steve and I weighed the sauce, Grande cheese, and pepperoni that went on for the dressings.  The sauce weighed 3.4 oz, the Grande cheese weighed 7.5 oz., and the 16 slices of pepperoni, which weighed 1.30 oz.  The pizza was baked at about 492 degrees F, on the deck for about 9 minutes 11 seconds.

Steve and I never tasted a real Jet’s pizza, so we have no idea if this attempt did taste anywhere near a Jet’s pizza.  I also don’t have a conveyor oven like Jet’s uses, so I know my pizza would be different than Jet’s that does use a conveyor oven.

I might try Occident flour as the flour in the same formula next week.


Wednesday, August 24, 2011

Greek Pizza Made 8/23/2011 using Pete-zza's MA# 2 formula from pizzamaking.com

I wanted to try out Peter’s formula for MA#2 because I wanted to see how a Greek pizza would turn out, with such a low hydrations of  50.7%.  I mixed the dough Monday morning in my kitchen aid mixer for my 12” round steel pan, and used the rest of the numbers Peter set-forth for his MA# 2 formula.

I had my 12” steel pan at home, because I thought I was going to try out another cracker style dough last week, but never had time to get around to another cracker-style pizza.  I forgot to take my 12” steel pan along to market today, so I had to substitute and use my other 12” round pan, that wasn’t steel.  I wasn’t happy I forgot my steel pan, but thought I already had the dough made for market today, and had the dough at market since yesterday.  I used Superlative flour as the flour for this pizza.  I also used corn oil to oil the pan.

The dough did feel much drier than other Greek pizzas I have made.  I also proofed the dough in the pan for about an hour.  The Greek pizza skin was first dressed with garlic herb infused olive oil, sauce, hot Italian sausage sliced (I had bought at market and baked in the deck oven), spinach, sliced San Marzano tomatoes from my garden, kalamata dark olives, cheddar cheese, Feta, mozzarella, and a blend of three other cheeses.

The Greek pie turned out better than I thought it would.  The edges were nice and crunchy, and Steve and I both though the pie was very tasty.

Thread where I posted on pizzamaking.com, and also where I found the formula from Peter(Pete-zza) for the MA#2 Greek pizza I attempted.  I found the formula I used by Peter (Pete-zza) on the same thread.



Another Greek pizza made 8/23/2011 with the preferment Lehmann dough

This is another Greek pizza made with the preferment Lehmann dough.  I forgot my steel pan that I had at home, so I had to use a non-steel pan for this Greek style pizza.  The Greek pizza did turn out okay in my non-steel pan, but I like the results of my steel pan better, when making a Greek style pizza.  My steel pan make the edges of the pie brown more even, and also the pie is much easier to get out of the pan when using a steel pan.

This time I didn’t dock the preferment Lehmann dough, but I did roll it out with a rolling pin.  I don’t know if is the non-steel pan made the pie rise in the pan, while in the oven or not, but I had to watch it and then pick around the edges to break the seal, so the pie would go back down in the pan.  Somehow, the pie baking started to rise and not touch the bottom of the pan.  As soon as I broke the seal around the crisp edges the dough went down to the bottom in the pan.  This same thing happened yesterday, with the pizza I posted at the Greek thread, using Peter’s MA#2 formula for a Greek pizza, at Reply 271 http://www.pizzamaking.com/forum/index.php/topic,691.msg150630.html#msg150630 

The Greek pizza was dressed with garlic herb infused oil, my regular tomato sauce, spinach, cheddar, 2 kinds of mozzarella, Mortadella, and fresh cherry tomatoes from my garden.


Monday, August 22, 2011

Full Mastro Video-1st Pizza Franchise in USA- Frank Mastro-Inventor of first deck pizza ovens!

These videos are called “The Pizza King! Mastro Pizza ‘64-’65 NY Worlds Fair Video”.: by ffneodoc on YouTube.


ffneodoc commented:
This is a slightly higher quality video, captured in MP4 Format. My Cousin Vincent Mastro in I are going to work on a Web Site that has more about Frank's contributions to Pizza from the 30's to the mid 50's, & Vincent furthering his Dad's (Frank) dream that Pizza would sometime be as popular as the hotdog. It will be at www.fferrentino.com


These videos were uploaded July 6, 2011.

I never heard of Frank Mastro before, or how he studied about pizza ovens and equipment, and invented many kinds of pizza equipment, but I find the videos very interesting.

I found this video on Scotts Pizza Tours blog.  http://blog.scottspizzatours.com/ 


This is on a forum about Mastro Pizza at the 65/65 NY worlds’ fair.



Sunday, August 21, 2011

Learning how they thresh grain..Rough and Tumble Threshermen's Reunion 2011

Maybe no one other than myself will be interested in this post, but since I have been on my journey learning about how to use the wheat and barley grains the farmer gave me, I thought I would post about my visit to Rough and Tumble Museum today, and generally give pictures and videos of how farmers farmed a long time ago.  I took videos of how farmers started threshing the wheat grains many years ago, and what inventions were invented to help with separating the chaff from the wheat grains, and how farmers did then bail the straw.  Steam engines were used many years ago to farm, and at Rough and Tumble Museum, they do show how inventions made it easier for farmers to farm over the years. There is a pageant of threshing, which I thought is very interesting.  I also saw an old saw mill operate.  I asked the steam engine drivers many questions and also the saw mill operators.  I only brought home a piece of the cedar wood the old saw mill sawed, and punches that I can use for many things.  I had a enjoyable day going back in history and watching threshing of wheat and other things a Rough and Tumble Threshemen’s Reunion today.

If there are any questions, just ask.

Videos and pictures.


How Steam Power Revolutionized the Farm in America