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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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Thursday, January 26, 2012

A little bit of different mix and IDY% for the preferment Lehmann dough 1/2012




These are a few pictures of the preferment Lehmann dough pizzas made on Tuesday with a different mixing method and a little higher IDY % in the final dough mix. I had wanted to see what happen if the flour, preferment, and water were mixed first until it looked like they were incorporated, then add the IDY and salt, mix some more, and finally add the oil, how a batch would turn out in the final baked pizzas. I am not sure if it was the mixing procedure or the small amount of IDY that made the difference. The dough handled nicely even with the different mixing procedure and longer mix time. The resulting pizzas looked a little more Artisan to me. I have played around with the preferment Lehmann dough so much, but still don’t know which method is the best to use.

Norma
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2 comments:

  1. AnonymousJanuary 27, 2012 at 2:47 AM

    I am a celiac who misses really good pizza. Have you posted a recipe for those on a gluten-free diet yet?

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  2. learning pizza makerJanuary 30, 2012 at 6:20 AM

    Hi Nellie,

    No, I don't have a recipe for those on a gluten-free diet yet, but did testing for Peter Reinhart new book that is supposed to be published sometime in April. I can't disclose any of those recipes right now (because to do the testing, you weren't allowed to tell what tests you did), but there are some pizza recipes that are going to be in his new gluten free book. I did testing on some of them.

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