Learning Knowledge to Make Pizza: Tried a pizza with Ultragrain flour and Grandma's Molasses 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

Tried a pizza with Ultragrain flour and Grandma's Molasses 4/10/2012

The pizza made with the Ultragrain White Whole Wheat flour turned out better than last week. The crumb was moist and the dough ball opened very easy. What surprised me was that the crust rim really didn’t have a sweetness in the taste from all the Grandma’s Original Molasses that was used. The crumb tasted like a whole wheat bread. The dough skin was a little sticky though, and although Steve and I tried to apply the toppings quickly, the skin wanted to stick a little in a couples of places on the peel. We put some rice flour under where the skin wanted to stick before launching the pie into the oven. That is why there is rice flour on the bottom crust of the finished pizza. This pizza was an 18” pie.

Norma