Learning Knowledge to Make Pizza: Lehmann dough rolled out thin in a cutter pan 4/17/2012

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, April 18, 2012

Lehmann dough rolled out thin in a cutter pan 4/17/2012

For a long while I had wanted to try some kind of Lehmann dough and try to roll it out thin to see what would happen. I took a small Lehmann dough ball (the same one day cold fermented Lehmann dough I am now using for pizzas) and rolled it out as thin as I could. I then docked the skin heavily, put it into a cutter pan and cut off the excess skin. It was then par-baked. The pizza was dressed with sauce, a blend of part-skim mozzarella and muenster cheese, baked applewood bacon and some fresh chives and Greek oregano from my garden. I must say the taste of the dressings were really good. The muenster cheese added with the part-skim mozzarella gave a nice taste to the dressings.

Norma