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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.

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Pizzas
Preferment for Lehmann Dough Pizzas

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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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Friday, March 30, 2012

Rehearsal Dinner Pizzas 3/30/2012

Steve was asked by a friend at his church if he would make pizzas for a rehearsal dinner yesterday. The rehearsal dinner was for the son of Steve's friend. Of course there were other foods served, but the pizzas were the hit of all the foods. Steve made 15 dough balls on Monday and prepared all of the toppings. Steve asked me if I would help him because there are two regular ovens in his church and said we both could be making the pizzas at the same time, so people would get fed faster. Steve never used the ovens in his church to make pizza before and bought along two pizza stones. Steve was heating both ovens for a little over an hour and we were becoming concerned because both of the oven doors didn’t stay shut the whole way. We didn’t know if that was a good thing or not, because we didn’t know if the bottom of the pies would burn or not. The bottom burner stayed on really long. We didn’t have an IR gun along, so we had no idea of what temperature the pizza stone was.


The people at the rehearsal dinner did really liked the pizzas and dressings and the ovens worked out okay for the bakes. Even Steve and I made a few mistakes in opening the skins to a 16” size and loading the pies on the 16” pizza stone. My wooden peel stuck part way over the sink, so a few times people that were washing something in the sink got part of my wooden peel slightly damp before I had realized it was a little wet on the one side. Of course the skin wanted to stick where the peel got damp. I thought how Steve prepared the skins before the actual bake was interesting. We both partly opened the skins and then just put the checkered board paper between the skins. That method worked out well, because the skins were already partly opened and the partly opened skins didn‘t dry out. It was then a breeze to open the dough balls the rest of the way. Steve and I got to taste some of he pies near the end and they tasted very good. I really loved the Mesquite BBQ chicken combos. I never thought to try Mesquite BBQ chicken in addition to other dressing on a pizza before.

Norma
 




























2 comments:

  1. mi piace il tuo blog :) splendide ricette e ti seguo con piacere :) se ti va passa da me anche seprime armi :) ciao :) sono alle

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  2. ary/enza,

    Thank you for saying your love my blog! You can follow me if you like.

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