Learning Knowledge to Make Pizza: New Experiments with a Sicilian pizza and dough 3/27/2012

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.

Wednesday, March 28, 2012

New Experiments with a Sicilian pizza and dough 3/27/2012

The Sicilian dough and pizza went well Tuesday. The dough ball was only left to warm-up for about an half of an hour, because last week it wanted to become too big when trying to put it into the steel pan. The colder approach to opening the dough went better, but not perfect. That dough was placed into the steel pan easily and was left at room temperature for 2 hrs. for the second rise. The pizza was dressed with a blend of two mozzarellas, white cheddar, then the tomato sauce was added in strips, and the whole pie was sprinkled with Romano cheese and some Sicilian oregano. I had seasoned the steel pan more today with corn oil. The pan was also oiled with corn oil. The final Sicilian pizza was light and had a nice crisp on the bottom. There wasn’t any trouble with getting the pie out of the pan today. The only problems with this baked was where the strips of tomato sauce were added the crumb seemed to want to be not have as much oven spring and near the middle of the pizza it didn’t want to brown as much as I wanted it to.

Norma