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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

Tuesday, January 24, 2012

NY Style Pizza??

Last week I used Peter’s formulation for a De Lorenzo clone pizza at reply 117 http://www.pizzamaking.com/forum/index.php/topic,7841.msg45060.html#msg45060 on the Mack thread at Reply 853 http://www.pizzamaking.com/forum/index.php/topic,9068.msg167732.html#msg167732 I decided to make another attempt this week, but to make a NY style pizza out of the dough formulation. I used a TF of 0.07585, but kept the rest of the ingredients percents the same for a 16” pizza, except I changed the IDY to 0.40%.

The dough was mixed yesterday morning, and after all the ingredients were incorporated, I mixed on speed 1 in my Kitchen Aid mixer for 19 minutes. The dough was very tight, but I balled and oiled it, then left it cold ferment until today, then left it room temperature ferment for 3 hrs. As can be seen on the first picture, it can be seen how tight the dough was after it was mixed, and then in the next pictures, how the dough was relaxed until this afternoon when it was baked. The resulting dough ball was very soft and very easy to open. I still don’t understand how a dough can mixed so long and the dough can be so easy to work with the next day.

The resulting pizza was very thin, crispy, and tasty. I am not sure what style this pizza is but it sure tasted like a NY style pizza to my taste testers, Steve, and me.

This was a video of Steve cutting the pizza with a pizza cutter.

http://www.youtube.com/watch?v=kNEyiPqVe30

Norma












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