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

Thursday, June 21, 2012

"Dutch Apple Pie Pizza" made with sweet snitz apples 6/19/2012

I made a “Dutch Apple Pie Pizza” with this attempt with November’s dough formulation that I upped the hydration and also used MBF shortening. This attempt was better than my last attempt, in oven spring and also taste in the crust.

I used sweet snitz apples and prepared them Monday evening by boiling them with water, added a little bit of cinnamon and a little bit of sugar. When the apple mixture had cooled I added a couple of squeezes of lemon juice to give a little tarter taste. I also prepared the streusel Monday evening by combining 1 cup Ultragrain flour, 1 cup light brown sugar and ½ cup of butter. That was also refrigerated until Tuesday. The icing was prepared using Peter’s directions of using 1 cup powdered sugar, 3 ¾ teaspoons warm water, 1 teaspoon of Karo syrup, 3/8 teaspoons of real vanilla and a dash of salt and refrigerated.

This dough ball opened easily and didn‘t feel dry. The apple snitz mixture was applied on the skin, then the streusel. The pizza was then baked, cooled, then the icing was applied with my one squeeze bottle with a tip. The resulting taste of the “Dutch Apple Pie Pizza” was really good. My taste testers had a few slices and really enjoyed it. Steve also took home a slice for his wife and she really liked it too. I saved two slices for today. One is for my mom and one is for me. I really like dessert pizzas.


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