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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

Tuesday, June 12, 2012

Dessert Pizza from November’s Dessert Dough 6/12/2012

I have wanted to try November’s dessert dough recipe at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,791.msg34074.html#msg34074 for awhile. I mixed the dough using the same amounts of ingredients that Novembers gave, but substituted light brown sugar for the dark brown sugar. The dough felt too dry after I mixed all the ingredients together so I added a little more water. The dough still felt somewhat dry, but I decided to just let it go and see what would happen. The dessert dough was mixed Sunday.


When I went to open the dough ball today, it still felt dry, but opened okay. I decided to par-bake the skin after orange marmalade was spread on the dough. The dough rose well. It then was taken out of the oven and strawberries and blueberries were used as dressing and a whole lemon was squeezed over the top of the blueberries and strawberries. Then some granulated sugar was added on top of the dressing. The pie was then put back into the oven to finish baking. A special kind of topping was then added that Randy got from another food vendor. It is used on top of strawberries pies at a bakery.

The dessert pizza turned out very well. The taste of the crust was very good and it went well with the other dressings. I never tasted this kind of pizza crust before.

I don’t know if a little more water would have made the crust a little more airy or not.

Thanks November for a good dessert dough for at dessert pizza!

Norma














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