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.
Saturday, May 5, 2012
Tried a Cracker-Style Dough Formulation with the Ischia Starter, from Pete-zza thread 5/01/2012
First part of making the dough with the Ischia starter with pictures at Reply 42 http://www.pizzamaking.com/forum/index.php/topic,5173.msg184979.html#msg184979
These are the results of the first attempt at a cracker style pizza with the Ischia starter.
The Ischia natural starter preferment cracker style pie turned out very well in the taste of the crust and was like a cracker style I would enjoy all the time. I am not still sure if I made a real cracker style pizza because I never tasted one before, but I will give this one a thumbs up. Steve even liked this pie, as did my taste testers. It was crackery as far as I know. The skin was par-bake without any oil and then the olive oil was brushed on the par-baked crust before the tomato sauce, blend of mozzarellas, cheddar, Swiss cheese and hard salami were added. I was afraid of how the dough looked to be fermenting last evening and put it into the refrigerator overnight. It was taken out this morning and left to room temperature ferment until about 3:00 pm today when the pizza was made. The rolled out dough was also docked lightly.
Thanks Peter for giving me this alternative cracker style pie to try!