This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
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
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.
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
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Sunday, March 18, 2012
My first adventure into making Limoncello
This was my first adventure into making Limoncello. I had tasted some from Paulie Gee’s and also members on pizzamaking.com were making some. Since our state doesn’t sell Everclear or a hard grain alcohol I could have bought some higher proof vodka, but my mom just gave me a small bottle of vodka that wasn’t as high in proof. I zested lemons and put the zests into the liquor and left it sit in a dark place for several weeks. The lemon zest turn lighter in color from the alcohol taking the color and oil out of the zests. I then only used ½ cup sugar and ½ cup to make a simple syrup because I didn’t want to make the proof of my Limoncello go down too much. The mixture then was kept in a dark place for about another 2 weeks or a little less. The Limoncello then goes into the freezer. For the first time making Limoncello I think mine turn out okay.
This is an edit to my post about Limoncello. I guess since I used a lower proof liquor, the Limoncello I made has turned into something like a slushy Limoncello.