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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Thursday, July 26, 2012

Papa Dino's pizza (using their dough ball, sauce and cheese) 7/24/2012

I used the Papa Dino’s frozen dough ball yesterday to make a pizza. I had frozen the dough ball for a 12” pizza the next day after I purchased it. I took the frozen dough ball to market on Monday, and just had it in a plastic bag, and then placed it in the deli case . Until yesterday morning it didn’t look like the dough ball had fermented any. I removed the dough ball from the deli case and left it at room temperature (which was hot) for about 3 hrs. It still didn’t look like it fermented much, but the dough ball did soften up. I probably should have used the dough ball sooner to make pizza, but wanted to get an idea of about how much yeast was used in a Papa Dino’s dough ball, if I could in watching how it fermented. I know freezing the Papa Dino’s dough ball didn’t help the yeast and probably killed some of it. I still have no idea of how much yeast Papa Dino’s uses in their dough formulation, but would guess it isn‘t a lot.

I tried to press out the dough like the pieman did at Papa Dino’s and also apply the cheese and sauce like I saw him do it. For some reason the pizza wanted to stick to the peel a little and didn’t want to launch exactly right. I think it might have stuck because the dough ball then felt moister. I think the pizza did bake faster than Papa Dino’s and then the resulting crumb was moister, even though the rim was fairly flat. Steve and I thought that the dough could have used more salt.

My friend, and a customer of mine, was at Root’s last evening and remembers Papa Dino’s pizzas. He said the pizza did taste like a Papa Dino’s pizza, after I gave him a slice. He also hasn’t eaten a Papa Dino’s pizza for awhile.

I think the next time I attempt a Mack’s pizza the sauce is going to be a lot thinner, something like Papa Dino’s. At least Papa Dino’s sauce did help with how I might prepare the Mack’s pizza sauce thinner the next time. I think I learned something new from Papa Dino’s sauce.

I sure don’ know how the Groff’s decided on what kind of pizza to make, but think the Papa Dino’s pizza must have some kind Trenton roots, in how the sauce and cheese are applied.


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