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

Wednesday, August 15, 2012

Another attempt at a Mack's pizza 8/2012

The dough ball looked normal to me yesterday and Steve did weight it before we made the Mack’s attempt. Steve said to me he didn’t see how I got so confused about the TF on Monday night. I explained the story of why I thought I might have be confused. The dough ball weighed 1 ¼ lbs. We also weighed the shredded AMPI mild white cheddar before it was applied and it was 8 oz. We didn’t weight the Ganig sauce, but sure thinned it down a lot. I thought it looked neat how the thin sauce just blends in with the cheddar.

Kyrol flour and a lower TF were used for this experiment.

The dough ball sure opened well, and could be tossed and twirled with no problems. The pizza baked fine, but there were a little too much crisp to the bottom crust for Steve and me. The slices sure were thin, at least in our opinions. The crust did taste much better than the last slices of Mack’s pizza I had though.

I find this whole process interesting, because I really don’t think we would have had to applied the whole 8 ounces of cheese and with the sauce being so thin, would think this would be a much cheaper way of making an 18” pizza with less cheese and also less sauce (when it is thinned down). I am curious about who might have come up with this idea for applying cheese and sauce. Whoever came up with these ideas sure knew what they were doing.


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