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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

Friday, December 30, 2011

Another interesting article about how pizza started and also about Lombardi's Pizza 12/30/2011

1880s — Italian immigrants start making pizza in New York City.


http://www.interestingamerica.com/2011-01-12_Lombardi_Pizza_NYC_by_C_Doherty.html

Norma

Grains of Truth about Wheat and Pizza

Some interesting facts about wheat and pizza.


http://www.ndwheat.com/uploads/resources/425/wheatfacts.pdf

Norma

Thursday, December 29, 2011

Another Test with clone Mellow Mushroom Dough 12/27/2011

I wanted to do another test with a clone Mellow Mushroom dough to see if I froze the dough ball and only defrosted it less than one day if it still would produce a decent pizza.

The test worked well. 

Norma








Wednesday, December 28, 2011

Preferment Lehmann dough made with CY & molasses starter, PFM Mondako flour, & ADM Gigantic flour 12/27/2011

A few pictures of the pies made with the ADM Gigantic flour. After doing the experiments for the last 3 weeks with the ADM Gigantic flour, the watery preferment really doesn’t seem to affect the final dough or pizzas, at least in my opinion. The dough balls were easy to open again this week. The rims of pizza could have been made browner, (by letting the pizzas in the oven longer) but customers seem to prefer the lighter rims, at least in our area.

I had been having problems with the preferment part of this dough, being the preferment part became watery on the bottom, from what I guessed was from the ADM Gigantic flour, but I don't know if that is true or not.


Norma



                                   
                                   


Cake Yeast and molasses starter for preferment Lehmann dough with KASL (King Arthur Sir Lancelot)

The cake yeast and molasses starter in the preferment Lehmann dough worked good. I don’t know, but think the large amount of the preferment made the cake yeast and molasses starter in the preferment and final dough rise more in a day than my regular preferment with IDY. The pizza with the cake yeast and molasses starter was very good, but think the pizza could have been better, with adding less preferment and letting the dough room temperature ferment, but have no idea if that is true, because I haven’t those methods. This pizza with the cake yeast and molasses starter was made with KASL flour in the preferment and final dough.


Norma











Preferment Lehmann Pizza made with PFM Mondako flour

The Mondako flour in the preferment and final dough also made a good pizza, and there were a few minor differences in the texture and crust, but don’t think they really made any major differences in the texture, the taste of the crust or anything else. I now wonder since I have tried KABF, ADM Gigantic bromated flour, Mondako flour and KASL in the preferment Lehmann dough, just how different each pie was. In my opinion and my taste testers opinions, really there can’t be detected hardly any differences in what flours are used. My taste testers and I would have thought one pizza would be chewier than others, but that doesn’t seem to be the case, when using any of the flours I have tried. It would be interesting to try a lower protein flour in the preferment Lehmann dough to see what would happen at some point in time. I also want to do an experiment with the Power flour in the next couple of weeks, to see if the Power flour really makes any difference in the preferment Lehmann dough, but from my results so far, really don’t see the Power flour making much of any difference either.  It also makes me wonder if it isn't the formulation instead of the specfic brand of flour that is used that makes a different pizza.  Always something to ponder about dough and pizzas..lol


It is hard to detect from the pictures of the preferment Lehmann dough pizza with Mondako flour that Cracker Barrel white very sharp cheddar was the only cheese used to dress this pie, but the grease from using the Cracker Barrel white very sharp cheddar was very good, in my taste testers opinions and my opinion. The cheese made the pie very greasy, but it was a good taste.

Norma










Tuesday, December 27, 2011

Monday, December 26, 2011

Cake Yeast and Molasses starter to make Amish bread for Christmas 12/25/2011

I didn’t want to take Craig’s thread about Fresh Yeast at http://www.pizzamaking.com/forum/index.php/topic,16775.0.html too far off-topic, so I am starting this thread. Chau mentioned at Reply 19 http://www.pizzamaking.com/forum/index.php/topic,16775.msg164473.html#msg164473 that he thought a starter could be made out of cake yeast. I have no doubts about what Chau posted.
I am trying to start a starter with frozen Red Star cake yeast, KASL, water, and molasses. Last evening I mixed 20 grams of KASL, 20 grams of spring water, 2 grams of Red Star cake yeast, and 2 grams of molasses. So far this is how my experiment looks early this morning. I have no idea how if this starter will take off or if it would be potent enough to use as a starter. What I want to see if the cake yeast flavor would contribute anything to the final pizza dough flavor.

It has been posted many times on the forum that cake yeast, IDY, and ADY are interchangeable, but I am more an experimenter, so I have to see for myself. I have posted I thought that Red Star cake yeast when mixed with water does smell like sourdough.

This is the link of the process of making the cake yeast and molasses starter, if anyone is interested.

http://www.pizzamaking.com/forum/index.php/topic,16884.0.html

The finished 5 loaves of Amish bread for Christmas. Everyone really liked the homemade Amish bread.

Norma






Christmas Day at my granddaughters and daughters home: We had great food and played X-Box Kinnect 12/25/2011

Our family and friends of my granddaughter’s made our Christmas day so much fun. There was so much great food and the children were a joy to watch. We even got to play X-Box Kinnect and guess I have muscles I never used before, because when I returned home I sure felt those muscles..lol As we follow my mothers tradition, I made a wreath for my fathers gravesite and took it there to remember how my father also loved Christmas.


Norma