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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, October 19, 2011

Next attempt at a Mellow Mushroom Pizza 10/18/2011

The attempt at the MM’s pizza with the higher percent of molasses and Fructose (as the sugar) went well.  The dough was very easy to open, and baked well.  The crust did have a sweeter taste in the crust then my last attempts, but the sweetness wasn’t too much.  My taste testers. Steve, and I all liked this MM’s attempt.  Although I probably won’t know how this compares with a real MM’s pizza, if a member decides to try out the same formula I did, maybe I will know how close this attempt was.  There was a chew in the crust today.  This curst seemed lighter in color, but I am not sure it is the right color in comparison to a MM’s.

This was a video Steve took of me trying to toss the dough.  The dough could be tossed well.  I bought a little glass holder thingy for my glasses that was tie dyed, but it can’t be seen what it looked like in the video.  At least it was only .50 cents.

http://www.youtube.com/watch?v=1HwQbAxggu4

Norma



















Mellow Mushroom Attempt with all dry ingredients at market, with different dry shortening powder 10/18/2011

The MM’s all dry mix with the different dry shortening powder was a success.  It is interesting to me that an all dry mix can be used to make a pizza.  This one was good, because it had dried molasses to give the short-time dough more flavor.

Norma



















first time my son has tasted my pizzas at my pizza stand 10/18/2011

My son has been at my home visiting since late Friday night.  This was the first time he ever got to try my pizzas at my market stand at Root's Market.  It was great to have him visiting at my home again!





Lancaster County Pa. Amish farm, Amish fields, using the old-fashioned way with horses, and Intercourse in Amish County, Pa.

These are some pictures my son took in Lancaster County, Pa. while he has been in our area to visit.  The pictures depict how Amish still harvest corn the old-fashioned way with draft horses.  There are many Amish farms in Lancaster County, Pa.  There are even towns named Intercourse, Paradise, Bird-in-Hand, Blue Ball, and other different names.  These towns were named years ago.  I often wonder why towns in Lancaster County Amish country were named these names.  Amish people still travel in their horse and buggies, except when they want to travel longer.  Then they hire drivers to take them in cars or vans.

Norma