Learning Knowledge to Make Pizza: Briess sweet sorghum syrup in the Lehmann dough to replace the sugar 7/24/2012

Welcome...

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.

Wednesday, July 25, 2012

Briess sweet sorghum syrup in the Lehmann dough to replace the sugar 7/24/2012

These are the results of the experiment with the Briess sweet sorghum syrup and the pictures, that Peter set-forth the formulation (to replace the sugar) in the one day cold ferment Lehmann dough.

The dough fermented a little more than I would have thought in one day. I used a bigger plastic container because the dough was for a 18” pizza. The dough ball set out at room temperature for about an hour. It was hot and very humid at market yesterday. The dough ball opened well. When the pizza was baking it seemed to have good oven spring. I placed a screen under the pizza near the very end of the bake, because I was not sure if the bottom crust was browning too much. I really now don’t think I would have had to place the screen under the pizza at the end of the bake, but I am not sure.

The rim crust didn’t have a lot of browning, but the rim crust was moist. The bottom looked like it had browned enough but I thought the bottom crust was a little to soft, but Steve liked it. My great-granddaughter was at market yesterday and she ate a slice and said the pizza is delicious. I had to laugh when she said that, because she is only two years old.

Norma