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

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

Wednesday, March 14, 2012

Using Steve's Lehmann dough formulation for market pizzas since I went on a pizza tour 3/12/2012

Steve’s Lehmann dough formulation worked out very well Tuesdau for making the pizzas for market. I had changed the yeast amount on Monday to 0.50% for a one day cold ferment. The resulting pizzas tasted and almost looked the same as when using the preferment Lehmann dough. I made Greek Style pizzas and pizza pinwheels and other products with Steve’s Lehmann dough formulation. They all worked out well. Some of the dough balls had to be opened cold right from the pizza prep fridge. The cold dough balls did open well, but there was a couple of small bubbles from opening the dough balls without any temper time.

Video of Steve cutting one of the pizzas. http://www.youtube.com/watch?v=44-cRSXBl3Y This pizza had Alfredo sauce, two kinds of mozzarella, spinach, Romano cheese and oven roasted apple wood smoked bacon as the dressings. My distributor had given me a case of the wrong Stanislaus product last week. They gave me Full Red. With my regular added ingredients the pizza sauce was very tasty.

Pictures of some of the pizzas from Tuesday.


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