Learning Knowledge to Make Pizza: The Sicilian dough with the one day cold ferment 4/10/2012

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.

Thursday, April 12, 2012

The Sicilian dough with the one day cold ferment 4/10/2012

The Sicilian dough with the one day cold ferment worked out okay. The texture and taste of the crumb was almost like last week. The bake was timed on my cell phone and on Steve’s cell phone and it was over 13 minutes and closer to 14 minutes. I think the pie could have been pulled from the oven at around 13 minutes, but at the time I was busy waiting on customers. My guess time of 8 minutes last week was way off on the bake time. I am not sure if I like how the sauce was applied and still am undecided how to apply the sauce. I am also undecided if I want to try another flour in the same formulation or make other tweaks to the formulation.

Norma