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

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
click on picture to go to post

Friday, January 6, 2012

Pizzamaking Fanatics 2012 NYC Tour – Joe’s, Keste, Paulie Gee’s, Best, Motorino

This is Craig's thread on pizzamaking.com about the pizza tour we did yesterday with the members of pizzamaking.com


These are my pictures of the Pizza Tour we did.  A special thanks to Craig for thinking about doing this tour with members of pizzamaking.com and also to Larry, Scott, and John.

Joe’s Pizza

I thought Joe’s pizza was very good on this visit. The pie had just come out of the oven and as can been seen on the pictures, there was a nice crumb, nice oven spring, great bottom crust browning, and over all Joe’s was so much better than my last visit.


Roberto was so gracious and answered any of our question, as Craig has posted above. I asked Roberto if I could bake a pizza with Caputo flour in my deck oven and Roberto told me how that could be accomplished. I enjoyed every minute at Keste and also the trip to the basement. We even got to feel and taste a dough ball Roberto gave us.

Video taken at Keste.


Paulie Gee’s

Paulie was such a kind and gracious host. This was my first visit to Paulie Gee’s and I enjoyed the great array of pies, and also the special drink! Enjoyed every minute.

Best Pizza

Best Pizza was delicious!


I couldn’t believe how small Motorino was inside. The pizzas at Motorino were also great! Steve and I also visited Eataly where we also met Craig. I will post about that later on another thread.

Thanks Craig for posting about this pizza making fanatics 2012 NYC Tour. I had a great time and wouldn’t have given it up for anything.


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  1. Thank you for sharing this post. I love all of the pictures. I am going to NYC for the first time this summer and can hardly contain my excitement. I really want a Tour Bus Rental to take me all over the city and see the amazing sites.

  2. Hi Edward,

    I am glad you liked my post. NYC is a special place. Hope you have a great time in NYC this summer and get to see all the amazing sites. I have been to NYC many times in my life.