Learning Knowledge to Make Pizza: Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

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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.

Adventure in Pizza Making

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Wednesday, August 15, 2012

Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

These are the results of using the Briess sweet sorghum syrup yesterday. The Briess sorghum syrup was upped some and the hydration was lowered some for this week. I used GM Full Strength flour in this experiment instead of Kyrol flour. I really don’t know what the effective hydration was from changing the formulation, but really I don’t think it mattered that much.

The dough felt about the same when I mixed it and also felt the same when I went to open the dough ball. The Briess sorghum syrup must do something to the dough though. With this experiment and the one I did last week, the dough ball, (when opening to a skin) just almost falls open in no time. This one opened so easily that it got to a 20” skin before I knew it. This skin didn’t shrink at all when it was it was shaken on the peel. I thought there might be a loading problem, (because part of the skin was off the wooden peel) but that wasn’t the case. It slid into the oven okay.

This pizza baked a lot different than last week. The rim crust didn’t want to brown much and wasn‘t as moist. The only reason I can think that would happen is that I changed flours, unless there was another reason I don’t understand. The rim crust did get decent oven spring, but not as much as last week. Steve and I preferred the pizza from last week made with the Briess syrup.

Now I am at a point that I don’t know what to change. This dough ball sat at room temperature for about 1 hr. 45 minutes before it was made into a pizza

Norma