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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.

Pizzas

Pizzas
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

Thursday, May 10, 2012

Steve’s Home with KAAP and Ischia Pies in his WFO 5/07/2012

Steve invited me to his home for some pizzas he was making and I decided to try out two dough balls mixed with KAAP and the Ischia starter to see how the KAAP would compare to the Pizzeria flour. I made the dough yesterday morning and use 60% hydration, 2.7% sea salt, and 5.44 grams Ischia starter for the two dough balls. The dough formulation was calculated by the weight of the water. The dough was bulk fermented for 12 hours then divided and balled. It was then left to room temperature ferment for 18 hours.

I was a little concerned that the bulk dough didn’t look like it was fermenting any. Even after the two dough balls were balled and left to ferment overnight at room temperature they didn’t look like they were fermenting much. At least they fermented enough until they were baked.

The first pie was a Cherry Jones and the second pie had dressings of homemade ricotta I had made last evening, mozzarella, prosciutto and oregano and chives from my garden.

Thanks Steve for inviting me to your home to try out my KAAP and Ischia doughs in your WFO! :)  I always love to watch the flames and see how a dough bakes in a WFO.

Norma
 




 














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