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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

Wednesday, August 31, 2011

Jet's Pizza Attempt 8/30/2011


I made another Jet’s attempt yesterday at market.  For this attempt, I upped the hydration to 65% based on Peter’s post at Reply 93 http://www.pizzamaking.com/forum/index.php/topic,14928.msg151230.html#msg151230  saying he guessed the hydration might be about 65% for Jet’s dough.  I also changed the flour in the dough I made to the Occident flour.  I wanted to see how a lower protein flour would affect the crumb and if a 65% hydration dough could be made without becoming sticky with the Occident flour.  I mixed the dough in my Kitchen Aid mixer about the same way that is show in the Jet’s video.  I mixed until the dough had picked up off the sides of the mixer and was almost picking off of the bottom of the mixing bowl. The dough was a little sticky when I took it out of the mixing bowl.  I then put it into a plastic container with the lid on, for about 20 minutes.  I didn’t need any addition flour to make the dough less sticky.  The balling of the dough made the dough nice.  I did oil the dough ball.

The pizza was made about a day and a half after I had mixed the dough.  There are pictures of the top of the dough, first is when I balled the dough, and a bottom picture of the dough after it was taken out of the container at market.  The bottom of the dough ball looked sticky, but I lightly floured it and it was fine.  The dough was really soft.  I just gently pushed the dough in the steel pan that had been oiled with 1 tablespoon and 1 teaspoon of corn oil.  The dough was then covered and left to proof at room temperature for about an hour.

I only used sauce and cheese to dress this pizza, because I was running out of pepperoni.  The Jet’s attempt did turn out very good, but the bottom crust didn’t brown as I would have liked it to.  The crumb was very moist and soft and really had a good flavor.  Steve, Randy, Jeff, Mark, Lorie and I all enjoyed the Jet’s attempt.  There weren’t any leftover slices for customers to taste.  I know this isn’t like a real Jet’s pizza, or don’t think so, because the bottom crust isn’t crispy enough, but found it quite different than other pizzas I have made.  I don’t know if the Occident flour and the higher hydration had anything to do with that or not, but I am finding out I do like Occident flour for making pizzas.

Steve and I had an interesting visitor yesterday at market, when we were getting ready to make this pizzas and others.  He was from San Antonio, Texas and has traveled all over the world eating pizzas.  He talked about all the different kinds of pizzas he has eaten.  He is also a member of the Philharmonic Orchestra and plays bass.  He has played with many different famous people.  He showed Steve and me pictures on his cell phone.  Since Steve also plays different instruments and is part Sicilian, he really got to liking Steve and even called some of his friends on his cell phone and got Steve to talk to them.  He sure was an interesting character, but he also was sure a talker.  We found out many interesting things about San Antonio, Texas from our visitor, and a lot of other information.

Norma













Sunday, August 28, 2011

Hurricane Irene in our area..8/27/2011--8/28/2011

Hurricane Irene wasn't really bad in our area.  There was about 5" of rain from yesterday afternoon until this morning, and a lot of high gusts of winds, but we were lucky in our area.  They are calling for flooding in our area, from all the rain. Our power only went off once.

I hope other people and places along the East coast are okay. My whole family that lives in different places is okay.

Edit:  There was flood damage in our area, and when I went to market on Monday 8/29/2011, there were flattened corn fields in our area and a lot of trees that had fallen over.  Scattered debris over different roads and other damage. I know some of my friends went without power for at least 24 hrs.  I feel sorry for anyone in the path of hurricane Irene that had damage or other problems because of the hurricane.

Norma