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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

Sunday, June 24, 2012

Steve’s and Bob’s “Maiden Bakes” in their vintage Airstream Mobile WFO Unit 6/24/2012

I was invited to Bob’s (Steve’s friend and partner) home today for what I thought was trying to bake in Bob’s Weber grill. I was surprised when I arrived that they also had the WFO heating up in their vintage Mobile WFO trailer. They had started fires before in the WFO, but hadn’t baked in the WFO because they have been busy for months in trying to restore the Airstream and put the WFO in. Steve and Bob aren’t finished with all of the details of the build, but they are pretty far along. I think their Airstream with the WFO inside is so cool. I had seen it before, but sure wasn’t expecting to eat pizzas from it late this afternoon and early evening. Since this was Bob’s and Steve’s first bake in their WFO they were just testing to see how it baked.

I got to try out 2 ½ dough balls and Steve baked three of his dough balls. Steve doughs were made with Pizzeria flour and the Ischia starter Bob made his pizzas the way he always does with two bakes in the WFO and the dough was made with 50/50 Pizzeria flour and High Gluten flour. All the pizzas tasted delicious. What a nice surprise today.

I wish Steve and Bob the best of success with their new adventure when they are finished with the build!!

Norma








































These are a few other pictures of when Steve and Bob first purchased the Airstream and all the work they had to do to get the Airstream ready for a WFO. Steve and Bob have spent a lot of hours fixing up the Airstream. The whole body of the Airstream was lifted off of the frame to be able to reinforce the frame for a wood-fired oven. The whole inside of the Airstream also was ripped apart to put in new electrical lines. A service window was also added. It is really good that Steve and Bob are both handymen and can build or do about anything. They both are also great at thinking ideas out.

Norma















New counter at service window added.  Great job Bob and Steve!











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