These are a few pictures of some of the pizzas that were made with the unfrozen dough balls mixed in. These sure were not the best looking pizzas made yesterday.
I think the added unfrozen dough balls did up the flavor a little. The only problem of doing this experiment again next week is I only had one leftover dough ball at the end of the day from all the dough balls that were made on Monday. It was raining heavily most of yesterday and that brought a lot more people inside market and then that made us really busy. If Randy wouldn’t have stopped by and done the dishes for us, I don’t know how we would have gotten them done.
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.