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

Sunday, June 10, 2012

Different Pies Made in Steve's WFO 6/09/2012

I was invited to Steve’s home yesterday. I took an “epoxy dough”, a Neapolitan dough made with Bova 00 flour and the Ischia starter, Steve had 3 ADY Pizzeria flour doughs he had mixed last Sunday, 4 Pizzeria flour doughs with the Ischia starter (that had been bulked then divided and room temperature fermented for about 36 hrs and Bob (Steve’s friend) also brought 2 doughs that were made with Pizzeria flour and IDY.

We had a great time each baking our own pies. Steve’s wife had invited her boss and family over so there were plenty of people to eat the 11 pies that were made. A neighbor of Steve’s also wanted a pizza so Steve baked him one and took it over to his neighbors place.

Steve and I opened our doughs the regular way and also bake them in his WFO the regular way. Bob has a different method of baking his pies in a WFO. First he bakes on one side, then bakes on the other, then takes the pie out of the oven and dresses the pie and then it goes back into the oven. I thought it was interesting that the crust then gets split something like a cracker style crust. Bob’s pies were good. Steve even let his wife’s bosses husband use on of his doughs to make a pizza. He never made a pizza before. Then the children that were 10 and 11 years old wanted to make the last pie and they also had never tried to make a pizza before. Steve let them. They opened up their own skin, dressed the pie and even slid the pie into the oven under my guidance. It goes to show how easy it is to bake a pizza in a WFO. The children did a great job in making their first pizza.

We also had beer, orangeothercello, strawberry moonshine, and chocolate coated pretzel drinks. They were all good. Steve and his friend Bob also played the electric guitars for us. They even lit a ring fire.
If anyone is interested, I posted about the epoxy dough and the Bova 00 flour dough at Reply 242 http://www.pizzamaking.com/forum/index.php/topic,19129.msg190846.html#msg190846 and the next few posts.

Thanks Steve for inviting me to your home and I also was happy to be able to try the epoxy method in your WFO. Steve is such a great guy for letting anyone bake in his WFO! I don’t know if I took pictures of all of the pies that were baked, but maybe Steve also has some to add.


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