I don’t know why, but when proofing the dough for the Greek style pizza in the steel pan it sure didn’t rise very much. These are the pictures of the Greek style pizza with Peter’s recent formulation using the GM Full Strength flour. The Greek style pizza was very good, but was thinner than most of the Greek pizzas I have made before.
The dressings for this Greek style pizza were spinach, a blend of two mozzarellas, feta, sweet Italian sausage and chives and Greek oregano from my garden. I love the crunchy edges from the cheese melting on the edges when a Greek style pizza is made in a steel pan.
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.