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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

Thursday, January 19, 2012

Next Experiment with Caputo with other added ingredients baked in a deck oven 1/17/2012

I mixed another all Caputo flour dough this to be tried in the deck oven Tuesday. This time I added 9 grams of Golden Supreme Baking Molasses, 9 grams of DME Dry Malt, and 5 grams of whole dried eggs (instead of the whole fresh eggs I used before), in addition to all the same other ingredients I had used for my last attempt. The mixture didn‘t need any extra water added. I am going to try and let the dough ball room temperature ferment until tomorrow. At least the dough ball is a little darker in color this time, but I still don’t know if what I did will give a better coloration to the crust, or even if the pizza will be okay.


I never would have believed it until I did this experiment, but Caputo with other added ingredients can be baked at lower temperatures and can have a browner crust, great taste in the crust, a moist rim, oven spring, and good bottom browning.

This was one of the most different pies my taste testers and I have tried. I couldn’t believe how moist the crumb was and the bottom crust stood out when it was held out. We all really enjoyed the taste, texture and the different taste in this Caputo pizza.

Randy got me to reheat a slice and it was even better after a reheat.

Now I wonder how I can use a combination of cake flour and AP or another combination of flours that are cheaper than Caputo and achieve the same pizza.

Norma























Link to next experiment.


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