Learning Knowledge to Make Pizza: Next Attempt with lower protein flours (something like Caputo), with added stuff to get better crust browning 2/01/2012

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 2, 2012

Next Attempt with lower protein flours (something like Caputo), with added stuff to get better crust browning 2/01/2012

I mixed another dough to be tried Tuesday in the deck oven. This time I change the flour to AP and cake flour. I kept the hydration, sugar, oil, molasses, Dry Malt, and Dried Eggs the same amount of grams I used for my last attempt. I did add a couple of other ingredients this time. I added sweet dried buttermilk at 3 grams and also added baked dried gluten at 6 grams. I added the baked dried gluten because since it still tastes nice and nutty and is crunchy it seems like it is still good to me, and I wanted to see if there is anyway baked gluten can be incorporated into a pizza dough come HOHW. I ground up 3 grams of my MM clone baked gluten and 3 grams of the MM baked gluten. I showed pictures of the wet-gluten which was then baked wet gluten at Reply 1100 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168387.html#msg168387 I used my spice and nut grinder to grind up the baked gluten.

The dough came together well, with tiny flecks of baked gluten in the dough. I have no ideas how the pizza will do when baked though, or even if it will brown. I am also not sure about trying the AP and cake flour instead of Caputo.

I was surprised, but the pizza made with the two added ingredients and AP and cake flour, did turn out to be a really good pizza. I was also surprised that somehow the ground baked gluten dissolved when the pizza was baked. I ripped the crust apart and couldn’t even find any trace of baked gluten under the cheese and sauce or in any of the rims. I wonder what happened to the bake gluten.

This pizza tasted really different, had good oven spring, a nice moist rim, and decent browning. My taste testers, Steve, and I enjoyed this different pizza.

I guess this pizza could be called a “Frankenpizza” like Craig mentioned on pizzamaking.com.

Norma