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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

Thursday, July 5, 2012

Trying to make "mini boli's from another members post 7/03/2012

I only had time to try one boli dough the last thing in the evening Tuesday. I rolled the boli dough out with my big rolling pin and must not have rolled it evenly in thickness, or either I didn’t put the dressings evenly on top of the boli skin. I also thought I pinched the skin together well and also put it on the bottom, but it came apart a little during the bake. The boli was dressed with baby spinach, a blend of mozzarellas, Capicola ham, salami, and a tiny amount of my regular tomato sauce. Since I can’t change my deck oven in temperatures (because I need to keep it the same temperature for the pizzas), I baked first on the deck and used the screen for the end of the bake. I also used some garlic and herb infused oil to brush on the top after the boli was transferred to the screen. Steve and I thought the boli was good even though it wasn’t perfect and the top stayed soft even though it was baked okay. The other 3 dough balls are frozen to try next week.


Chaz’s dough recipe makes a nice mini boli.

Norma












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