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

Friday, November 25, 2011

Best Attempt so far with Pete-zzas formulation for a Mellow Mushroom Pizza 11/22/2011

I used Pete-zzas last formulation for a Mellow Mushroom attempt.  I thought Peter's formulation tasted the closest to the MM pies I ate from Washington DC.  The dough sat out at room temperature for 4 hours.  The dough opened well, and I also used the methods to open the dough as shown from the MM videos I posted.

Steve and my taste testers also thought this was the best attempt in the taste of the crust too!  My crumb wasn’t as airy as before, so that also was more in line with a real MM pie.


Another Failed Attempt with Nancy Silverton's Dough 11/22/2011

Well, even after I tamed the beast of the high hydration dough and thought I left the preferment for the Nancy Silverton bubble enough, the results of my attempt were disappointing.  The dough was left out to warm-up for the better part of Tuesday.  There almost wasn’t any rise or fermentation going on in the dough.  The dough ball was easy to open with no stickiness, but when baked in the oven, there was hardly any oven spring.  The taste of the crust was also bland.  It makes me wonder if the yeast in the preferment was almost depleted, since there was almost no oven spring and a bland taste in the crust.  I had wondered before why no yeast would be added to the final dough, but now it even makes me wonder more, if yeast would have been used in the final dough if better results would have been achieved.  I had thought there is usually some kind of yeast added to a final dough when a preferment is used, but this formulation doesn’t call for any yeast to be added in the final dough, unless it would be modified.  I sure can’t figure out if I didn’t mix the dough right, let the dough ferment longer, or maybe execute the formula right, or might have done something else wrong.


A Failed Attempt on a Mack's pizza using Cooper Sharp American Cheese 11/22/2011

Well, my attempt with the Mack’s pizza didn’t turn out well with the Cooper Sharp American cheese, or the same dough formula I used before.  I can understand the Cooper Sharp American cheese might not have worked, but the same formulation not working has me stumped, when I used it before with decent results.

On the good side, Steve, Randy, my other taste testers and I did enjoy the taste of Cooper Sharp American on this attempted Mack’s pizza.  The Cooper Sharp American alone or with another combination of cheeses is something I would try in the future, but not on a Mack’s attempt.  All in all, this pizza was really good, even if it wasn’t a good Mack’s attempt.  This attempt was Randy’s favorite pizza of all the experiments I made yesterday.  Steve also liked this pizza.


Walnut, Cranberry, Raisin Bread Attempt for bread like Sullivan St. Bakery from Pete-zza Formulation

I was trying to make the walnut raisin bread like I had purchased at Sullivan St. Bakery.  I posted the one picture at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117785.html#msg117785  3rd picture down, and another picture at Reply 52  http://www.pizzamaking.com/forum/index.php/topic,12388.msg117836.html#msg117836
Peter posted his formula for walnut raisin bread and the link at Reply 54 http://www.pizzamaking.com/forum/index.php/topic,12388.msg117841.html#msg117841  and Reply 56 http://www.pizzamaking.com/forum/index.php/topic,4114.msg42660.html#msg42660
I couldn’t get my starter active enough and I didn’t use a preferment.  I just took the final dough ingredients and added honey and molasses, because I didn’t have any barley malt syrup on hand.  I also change the flour to the Ultragrain Flour.  I guess if I did play around with the formula I could get a lighter airy crumb, but the people at my granddaughters home really liked it..  I did take my home steamer machine and really steamed the oven, when I was first baking the bread.  I don’t know if that made a darker crust or not.  '

Thursday, November 24, 2011

Thanksgiving 2011 at my Granddaughters home

We gathered together this Thanksgiving at my granddaughters home.  This was the first year we got together for Thanksgiving at her home.  It only seems like yesterday that she was only a small child.  The years go by so fast. I am thankful for being able to get together with family that is in our area.  I am also thankful to still have my mother.  The young children also make Thanksgiving so special.  I made the Turkey, filling, sweet potatoes, and bread.  My daughter and granddaughter made other foods. My mom made the delicious pumpkin pies. Not all the food we had to eat is pictured on this post.  I am also very thankful our family all does gets along and doesn't argue.

Blessings all around today! :)