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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Saturday, July 14, 2012

Skater’s Party with Steve’s Lehmann dough pizzas in his BBQ grill mod..delicious!!

I have seen Steve’s BBQ grill mod when I was invited to his home different times, but never saw it in action, or how it baked. Steve and his wife invited me to their church last evening to watch how the BBQ mod bakes and also to taste the pizzas.

Steve makes Lehmann dough pizzas in his BBQ grill mod at his church different times for the teens in the area. Steve made 20 dough balls. As fast as Steve could bake the pies the teens ate them. I also got to bake a few pizzas. I sure had fun baking the pizzas in Steve’s BBQ grill mod. Steve’s Lehmann dough was made with KASL. The pizzas were super tender and baked in less than 3 minutes at around 650 degrees F. The reason my stopwatch on my cell phone showed a little over 3 minutes was because the pies had to be taken out and rotated with a fork. Steve’s metal peel is too big to rotate the pizzas in his BBQ grill mod.

The pizzas Steve made reminded me of Neapoltian pies in that they were super tender, but they had a crispness on the bottom, that I had never tasted before. They were half way between Neapolitan and NY style pizzas in my opinion.

Steve told me the first pie that comes out of the oven looks a little less brown on the rim. That is what happened. 

Steve is sure a DIY kind of guy that he can think things though and then DIY. His modification of a BBQ grill he found sure works great and makes the best Lehmann dough pizzas I have ever eaten. I told Steve I would love to be able to have a BBQ grill mod like his. Steve didn’t even have the burner turned up the whole way.

All the teens did enjoy all the pizzas. Steve’s wife and I took a walk down the road from the church and there is a really beautiful pond there.

Thanks Steve for inviting me to be able to see how your BBQ grill mod works and also to be able to taste the pizzas!.


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