Learning Knowledge to Make Pizza: Another Sicilian pizza with better bottom crust browning 6/26/2012

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.

Wednesday, June 27, 2012

Another Sicilian pizza with better bottom crust browning 6/26/2012

This was just another Sicilian pie made Tuesday. I like the bottom crust browning better. It is hared to know exactly when to pull these pies out of the oven, and can’t really time the bakes in accuracy because my deck oven temperatures fluctuate because the doors are opened and closed many times. I don’t know how I did it on this pie, but the bottom crust was evenly browned. I also added the blend of grated Parmigiano Reggiano and Romao that I had purchase at Bova under the sauce. I liked the addition of the grated Parmigiano Reggiano and Romao cheese.

I think I have found the best methods for me to get a nice moist crumb and a decent crunch to the bottom of the crust in a steel pan.

The one close-up shot I tried to edit, in real life looked to me to be something like a bubble man trying to eat the pizza..lol!

Norma