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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

Saturday, July 28, 2012

Ventured into the deep again, with a Giordano’s stuffed deep-dish 7/27/2012

It has been awhile since I attempted a stuffed deep dish pizza. I attempted to made a stuffed deep-dish this evening. I used KAAP as the flour. The inside dressings were 6-in-1’s, sweet Italian sausage, pepperoni, Foremost Farms 1950 brand of cheese, a Grande blend of cheeses, a Parmesan blend and fresh parsley from my garden.


The corn oil was added to the water and ADY and put into the mixer first, then the flour and salt were added to my Kitchen Aid mixer. I use the flat beater until the dough came together. Then the dough hook was used until it looked like the dough came together okay.

I am not sure if I figured out the formulation right, but at least the dough was enough for the bottom crust and top crust, with some leftover.

In my opinion the deep-dish was very good, but I have never eaten a real deep-dish pizza.

Norma































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