Learning Knowledge to Make Pizza: The continuing experiments for a market NY style dough 5/08/2012

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.

Tuesday, May 8, 2012

The continuing experiments for a market NY style dough 5/08/2012

The same formulation I used last week, turned out a lot better this week when making a pizza. The dough ball fermented well in one day. The dough ball was only left to warm-up for about 40 minutes. The dough ball opened up so easily and not much flour was used on the bench or to flour the dough ball. When it came time to slide it into the oven it went in smoothly without any sticking issues. The pizza baked very well, had really nice oven spring, a nice moistness in the crust, good bottom crust browning, and a good taste in the crust. The only thing that could have been a little better was the browning on the rim, but it wasn’t bad. Steve, my tasters and I enjoyed this pie.

Norma