Learning Knowledge to Make Pizza: Another Attempt for something like using Caputo, but used AP Cake Flour blend with ground baked gluten 2/07/2012

Welcome...

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.

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.

Thursday, February 9, 2012

Another Attempt for something like using Caputo, but used AP Cake Flour blend with ground baked gluten 2/07/2012

I find it interesting how a few changed ingredients can makes big changes in the way a pizza turns out. The AP and cake flour pie with ground baked gluten tasted altogether different than any of the pies in this thread. This pizza tasted like it was made with whole wheat flour. The bottom crust on this pie also browned better and had a nice crunch when biting it. It can be seen in the dough ball and skin that the ground baked gluten was still there, before the bake, and after the bake in this pizza a little of the baked gluten could be seen. This dough ball was really easy to open.

I know I won’t ever be able to make this same pizza again, because I don’t have anymore MM dough to play around with to make the ground baked gluten. I had posted in the MM thread that the baked gluten had tasted nutty. This crumb had the nutty taste, but also tasted like wheat.

I made some fresh ricotta last evening from Craigs thread and it was used to dress this pie.

Norma