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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
click on picture to go to post

Saturday, May 5, 2012

Norma does Pete-zza DKM Cracker Style Pizza 5/01/2012

First part of where I was making the cracker-style dough if anyone is interested.


This was the second attempt at a cracker style pie. I rolled out the skin a little bit more (or to take a few wrinkles out of the skin), then cut the excess off so it would fit into the cutter pan. The dough skin was docked. Olive oil was brushed on the dough skin before the par-bake. The skin was par-baked until it looked a little golden brown in the cutter pan. The dressings applied were sauce, a blend of two mozzarellas, cheddar cheese and Italian hard salami and then baked again until it looked finished. I am still not sure if this attempt was a true cracker style pizza, but this attempt was sure better than the ones I tried on the dough enhancer thread.

If anyone is interested the results of the other cracker style pizza that was made with the Ischia preferment are at Reply 51

Thanks to everyone that has helped me get this far in trying to make a cracker style pizza!

Of course, I had many failures before this attempt..lol  This style of pizza is one of the hardest for me to make.


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