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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, September 10, 2011

10th Anniversary of the Tragedy at the World Trade Centers, Pentagon and Shanksville 9/11..In Loving Memory of all the people that lost their lives and their loved ones.

A day most people never will forgot.  Many people lost their lives or lost loves ones on that tragic day.  Many people were also injured and their lives all changed because of that one day. God Bless them all.


http://www.youtube.com/watch?v=8oOW-1OwtCA 
http://www.youtube.com/watch?v=w9jUEp_l7cE 
http://www.youtube.com/watch?v=uRYdRse76FM 

I know I remember exactly where I was that tragic day when I first heard about what happened.  I remembered wondering how my daughter was that lived in NY.  I didn’t get a hold of her for days, but thankfully she was okay.  I can’t imagine how horrible it was for all the families that had loved one that were hurt or that died that day.

My daughter, granddaughter and I traveled to NY about a month after that tragic day.  I remember being at the little church and seeing all the memorials on all the fences and everywhere.  It makes me appreciate I do live in a free country.

http://www.thesun.co.uk/sol/homepage/news/3791694/911-The-Sun-pays-br-tribute-to-the-victims.html

Norma




Same dough, different oven..Difference a deck oven and WFO make 9/09/2011

This pizza was made and baked from my mixed-up commingled dough ball (regular Lehmann and Preferment Lehmann) that I froze Tuesday night.  It was dressed with my same tomato sauce and blend of mozzarellas from market.  The finished pie sure turned out different than the pie that I baked in my deck oven at Reply 929 http://www.pizzamaking.com/forum/index.php/topic,9908.msg152245.html#msg152245

I find it fascinating how different the same dough can bake in a different oven.  My other post about the commigled dough and pizza.

http://learningknowledgetomakepizza.blogspot.com/2011/09/follow-up-on-doughs-balls-that-were.html

I also made a S’Mores pizza tonight with a frozen preferment Lehmann dough ball.  The S'Mores pizza was made by first pre-baking the skin, then taking it out of the oven, dressing it with Nutella, graham cracker crumbs, and miniature marshmallows.  Everyone like the S'Mores pizza.

Thanks, Steve for letting me bake in your WFO.  It is always a blast!

Norma














Thursday, September 8, 2011

Welcome to Dough Doctor.com..Tom Lehmann! 9/08/2011

This is Tom Lehman’s website, information about Tom Lehmann, and how to make pizza dough.  Tom Lehmann has over 40 years of expert baking experience and knowledge.  I invite anyone to look at Tom Lehmann’s webstite.

http://doughdoctor.com/ 

Bio

http://doughdoctor.com/bio.html 

Media


http://doughdoctor.com/media.html 

FAQs

http://doughdoctor.com/faqs.html 


Recipes

http://doughdoctor.com/recipes.html 

Contact

http://doughdoctor.com/contact.html 

Norma


After all the rain in our area..Lancaster County, Pa. 9/8/2011

In our county and other nearby counties, we all had a lot of rain.  A lot of schools and businesses were closed, because of creeks and flooded roadways.  The river isn't supposed to crest until Saturday.  I feel sorry for all the people and families that have did and will have flooding, in their homes and basements.

My vent at market was leaking Tuesday from raining so hard.  Until the end of the night it was really leaking and the ceiling looked like it was almost ready to fall.

Hopefully the ceiling gets fixed until this coming Tuesday.

A video of how the small creek near where I live looks like it is a river from all the rain. http://www.youtube.com/watch?v=vAEzdeE0pV8  Also a few still pictures of the creek and how it flooded around the trees.

This is a video of the flooding in our area, uploaded by someone else.  It shows the flooding at Hershey Park and Knoebels Amusement Parks.  Two bison at Zoo America at Hershey Park were lost in the flood.
http://www.youtube.com/watch?v=5IxnLmCAwZI

Norma






Same Chiques Creek on a normal day.  Edited 10/18/2011






Wednesday, September 7, 2011

Preferment Lehmann dough ball used with manteca in a square steel pan 9/06/2011

I decided to use a preferment Lehmann dough ball I had made yesterday, (not the regular Lehmann and preferment Lehmann dough mixed) and bake it in my square steel pan with manteca as the oil.  I also use 3 tablespoons of manteca to oil the square steel pan.  Steve, my other taste testers and I thought this pizza was very tasty.  As can be seen on the steel pan after the bake, there was a lot of manteca left that wasn’t soaked up by the bottom crust.  I didn’t use a paper towel to oil this time, but used the rubber spatula I had posted in my last post.


This is what dressings were used on the pizza made in the square steel pan with Mexican manteca.  The dressings where, my regular tomato sauce, spinach, Salami, Capicolla ham, sharp white cheddar, two kinds of mozzarella, 3 grated chesses, Feta, and Gorgonzola cheese.  I guess all those cheeses also gave the pie the good taste it had.


Norma















Follow-up on doughs balls that were commingled 9/5/2011

I found out the preferment Lehmann dough and the regular Lehmann dough can be mixed, and the gluten must have arranged itself okay, because the dough balls sure felt different today, and they could be opened.  I used the dough balls for cheesy breadsticks, Greek style pizza, Calzones, other items, and some regular pizzas.  I really didn’t think the dough balls would be useable today, but they were.  Dough still never ceases to amaze me.  I don’t know how the tangled mess rearranged itself.

For the Greek pizza I greased the steel pan with 3 tablespoons of manteca to see what would happen.  That is a lot of manteca in my opinion, but I wanted to see if the bottom crust would brown better, and also have more crunch.

First set of pictures were the cheesy breadsticks.  Second set of pictures were the Greek pizza.  Third set of pictures are the one regular pizza.  I didn’t take any pictures of the other products, or the other pizzas.

link to where I commingled the dough balls. http://learningknowledgetomakepizza.blogspot.com/2011/09/trial-regular-lehmann-and-preferment.html

Norma