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, July 12, 2012

Greek Style Pizza at Market 4/12/2012

Just a few pictures of the Greek style pizza made every week with the regular Lehmann dough I use for the Greek Style pizza. The edges, or rim, sometimes can get more puffy than it should.  The dressings on this Greek style pizza were sauce, spinach, 3 types of cheeses, red peppers and grape tomatoes.  The crusty edges are really good and are from the cheese melting along the sides of the steel pan.

I saw an interesting article in PMQ pizza magazine this month about Greek Style pizzas at pages 40-41 http://www.pmqmag-digital.com/pmqmag/20120607#pg42 What is basically says is that at Baco’s Pizza http://bacospizza.com/ in Enfied, Conn, that the major difference is the Greeks bake their pizzas in pans instead of directly on an oven’s stones. The really traditional Greeks allow the pizzas to proof in pans for at least eight to 12 hrs before cooking. The dough is allowed to rise for 2 to 3 hrs (I guess cold fermented), then they’re sauce and placed in the cooler until they’re ready for toppings or cooking.

I never tried the method of proofing for at leaat eight to 12 hrs., after the first rise. I wonder how that would work out. It also seems like Baco’s Pizza does not use cheddar in their blend for their Greek style pizzas. http://bacospizza.com/Menu.html I also wonder just how many different types of Greek style pizza there are in the New England area.


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