Welcome...

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.

Total Pageviews

Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Saturday, September 24, 2011

Bread Flour : What to Look For By: Farine and Didier Rosada

1/09/2009 By Farine


Didier Rosada talked at length about bread flour during last month's Artisan III workshop at SFBI, detailing the testing process by which the miller determines the ash content, the protein content and the enzymatic activity. At the end of his lecture on flour, he offered a brief recap of what to look for in a bread flour for the purpose of artisan baking.

If you want to read more click on this link.


http://en.petitchef.com/recipes/bread-flour-what-to-look-for-fid-444436

Norma

Bread of the class: Sitting in with baking guru Didier Rosada

Posted by Jill Strauss, Standard Baking Company

“Dry yeast is very sensiteeve to temperature.” Rosada told his audience as he mixed together first flour, then water, then yeast, and then salt. “So I prefer to mix in theese order.”

If you want to read more click on link.

http://www.portlandphoenix.com/archive/food/02/12/06/food_bread.html

Norma

Pain Meunier Celebrates Wheat's Journey Into Bread By: Didier Rosada

by Didier Rosada

This miller's bread is shaped to appear like a kernel of wheat and was developed to honor the link among farmers, millers and bakers.

If you want to read more, click this link.


http://www.bakerconnection.com/artisanbaker/article_07.htm

Norma

Friday, September 23, 2011

Flour: Ash Content

6/09/2009 By Farine

Didier Rosada talked at length about flour during last week's Artisan III workshop, detailing the flour testing process by which the miller determines the level of enzymes, the protein content and the ash content.

To read more, click on link.


http://en.petitchef.com/recipes/flour-ash-content-fid-444440?related

Norma

Flour: Protein Content


Posted the 2/09/2009 By Farine


Didier Rosada talked at length about flour during last week's Artisan III workshop, detailing the testing process by which the miller determines the ash content, the protein content and the level of enzymes.


To read more click on below link.


http://en.petitchef.com/recipes/flour-protein-content-fid-444438


Norma

Bread of the class Sitting in with baking guru Didier Rosada

The Portland Phoenix
December 5 - 12, 2002 


Norma

Thursday, September 22, 2011

Yet another Les's sauce, this time with added fennel seed 9/22/2011

I tried something different in making Les's sauce yesterday, and Les’s sauce did have somewhat of a different flavor profile.  I used fennel seed this time, in addition to the salt, olive oil, fresh cut basil, garlic, and oregano in baking the tomatoes.  I also just used Walmart’s Crushed Tomatoes to add after the baked tomatoes and other ingredients were mixed.  The flavor profile changed some when using the fennel seed, but not a lot.  I think I like the fennel seed added and tasted some right after Les’s sauce was finished, but I will reserve my comments until I can taste some of the Les’s sauce when it is defrosted from the freezer.

On another note, I think I will only have enough tomatoes from my garden to make Les’s sauce one more time this year.  I really don’t like when fresh tomatoes from my garden are over, but hopefully Les’s sauces I made this year to freeze will last me over the winter.

Norma



Wednesday, September 21, 2011

Another Greek Pizza with only 1 teaspoon of manteca added to the steel pan 9/20/2011

These are four pictures of a Greek pie I made Tuesday morning using 1 teaspoon of manteca to oil the steel pan.  The bottom crust did get crunchy from only 1 teaspoon of manteca added, and there was even manteca left on the steel pan after the bake. Even the part of the bottom crust that doesn’t look as brown as the other side was still crunchy.  It now makes me wonder if any manteca needs to be added since my steel pan is getting more seasoned.  Another thing that makes me wonder is why the mild white cheddar I bought in a 43 lb. block last week, doesn’t brown the edges of the Greek pie as well as other cheeses do.  I thought I applied enough of the mild white cheddar, but I don’t know the answer to why there isn’t any crusty edges.  I made other Greek style pizzas yesterday, and noticed the same thing.  When a friend of mine (Randy) tasted the mild white cheddar, just eating it regularly and not baked on a pie, he said the mild white cheddar does taste like Longhorn cheese, but it doesn’t have any holes in the cheese.  Steve and I then tasted the mild white cheddar and both thought the same thing.  I couldn’t really describe before how the mild white cheddar tasted.

This Greek style pizza was dressed with garlic herb infused olive oil, my regular sauce, spinach, mild white cheddar, and 3 tomatoes from my garlic that were cut.  The tomatoes were Green Zebra, small yellow pears, and a San Marzano.

Norma




Baker's Pride GP-61 deck oven at market 9/20/2011

I had a member that did ask me about how my Baker’s Pride deck oven is made and works.  I did send the member this document and it shows on page 10 how the GP-61 Baker’s Pride deck oven is put together. http://www.bakerspride.com/specs/Instal%20ops/Counter%20Top/GP-51-61%20Inst-Op%20U4128A%201-08.pdf 
The member asked me if I could take some pictures of where the burner is, how the side channels go up to let hot air over the pizzas and also the decks.  I said I couldn’t take pictures of the burner, because it is behind a lot of panels and if I took it apart, I never would get it back together again.  I told the member I would take pictures of the Baker’s Pride deck oven, when the oven was cold.

I also took pictures on Tuesday morning when the pilot light was lit.

Norma














Second Attempt for a Luigi's pizza-San Diego Calif. 9/20/2011

The attempt at a Luigi’s #2 formula went well today at market.  Using the Luigi’s #2 formula seemed to give the crust a much better taste all around.

Steve, my taste testers and I thought his second attempt was much better than last week.  I did add a pinch of Vitamin C in the formula.

This is a video of the pie being cut.  http://www.youtube.com/watch?v=fJ4kppHSaDM

This is the Peter's (Pete-zza) Luigi's # 2 dough formula, I used for this attempt.

http://www.pizzamaking.com/forum/index.php/topic,14928.msg153311.html#msg153311

Norma


















Mellow Mushroom Pizza Attempt 9/20/2011

The attempt at the Mellow Mushroom pizza went well Tuesday, but I don’t have any idea if the pizza Steve and I made tasted anything like a real Mellow Mushroom pizza.  The only problem I had was I forgot to use the cornmeal to coat the crust and used regular flour instead.  Steve and I had to make some more pies for customers, and I had the cornmeal on the shelf, so somehow I forgot to use it.

The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.


The attempt at the Mellow Mushroom pizza went well today, but I don’t have any idea if the pizza Steve and I made tasted anything like a real Mellow Mushroom pizza.  The only problem I had was I forgot to use the cornmeal to coat the crust and used regular flour instead.  Steve and I had to make some more pies for customers, and I had the cornmeal on the shelf, so somehow I forgot to use it.

The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.

I used part-skim mozzarella as the cheese, 6 oz. of my regular tomato sauce, and pepperoni that was baked in the oven on a pan and with a parchment paper to get rid of some of the grease in the pepperoni.  The baking the pepperoni in the oven on a pan, which the pepperoni was put on parchment paper, seemed to work out well.  The pizza after it was baked was brushed with garlic powder in melted butter, and then was sprinkled with Parmesan cheese.

The crust had a little sweet taste to it, but it wasn’t too sweet.  The rim was somewhat moist.  Steve, my taste testers and I enjoyed this different pizza.

Peter’s formula seemed to work out well.

Formula I used is at http://www.pizzamaking.com/forum/index.php/topic,3940.msg153527.html#msg153527




Norma