Well, it was back to the BBQ grill one day cold fermented Lehmann dough again today. I had thought the grill tank propane was low, but wasn’t sure how low it was. I decided to go ahead and try and not change the propane tank. After the grill was supposed to be heating up for an hour, I went outside and wouldn’t you know the tank was out of propane. So it was dragging the full tank of propane around and trying to get the BBQ grill out from the deck. With all the firebricks on the grill the grill is pretty heavy. At least I know I won’t run out of propane for awhile now. I also forgot my IR gun at market, so I have no idea of what temperature the firebricks were when I baked the pizza. This dough was made with Kyrol flour and I didn’t include the sugar this time. This is my same market dough, but without the sugar.
The Lehmann dough ball sat out for an extra hour on the kitchen table because of the grill problem and fermented a little more than I wanted it to.
The one day Lehmann dough pizza was topped with Classcio crushed tomatoes, a blend of Italian Grande cheeses, yellow pear tomatoes. cherry tomatoes and one pepper from my garden. After the pizza was baked fresh basil was applied. I didn’t use anything with the Classico crushed tomatoes and they had a nice bright red color and also a nice flavor with nothing added.
The first picture is of the dough ball after it was hand mixed. I had a little loading error and loaded the pizza a little back too far on the firebricks and it touched the behind firebricks, but other than not being perfectly round it turned out well in my opinion. The crust tasted just about like a Neapolitan crust. The bake time was 3 minutes. Since I don’t have a WFO, but my BBQ grill mod works out okay for me, because I don‘t bake a lot of pizzas outside. What a difference in the taste of this crust compared to when my pizzas are baked in the deck oven.
I think the next time if I try another attempt I will use a thinner TF, or a dough ball that weighs less.
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.
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.