This was the pizza with the 15% durum flour. I didn’t even bother to do the poppy seed trick because I didn’t like how the dough felt after mixing. As can be seen on the dough ball before it was opened, the dough ball sure looked weird. This dough ball with the 15% durum flour was drier than the dough ball with 25% durum added. It opened okay with no rips or tears, but felt drier. As also can be seen, the finished pizza in the rim was more bready. The one part I liked about this pizza was how the bottom crust is crispy. I had a leftover blend of part-skim mozzarella and muenster cheese that was used to dress this pie. I am slowly learning that when using durum flour in any pizza dough that more water needs to be added and the dough needs longer for the water to fully hydrate the dough.
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.