Learning Knowledge to Make Pizza: Another Attempt with a different formulation for a NY style pizza 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 with a different formulation for a NY style pizza 2/07/2012

I am not sure about a 2 day cold ferment for the same formulation I tried last week. There were some good differences in the taste of the crust, but also other differences I didn’t like. I don’t know why but the crust wanted to become more puffy. Last week and this week a screen needed to be put on the bottom of the pizza about the last ½ minute of the bake. The first week no screen was needed. I don’t want to have to fool around with using a screen for each pizza. This week the pizza didn’t have the same crispness to the crust, even though it was still a little crispy. Steve and I timed the bake this week and it was about 5 minutes. I still am not sure if I want to go forward with trying this formulation at market, even though I do like it. With each small change different things can happen, even though the same formulation is used. The dough did ferment okay for 2 days and the dough ball was still very easy to open.

This is a video of Steve slicing the pie this week with a pizza cutter.

http://www.youtube.com/watch?v=1Ozk7L4qMHI

Norma