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

Thursday, August 9, 2012

Barf Pizza..lol, it wasn't the pizza mixes fault 8/7/2012

These are the pictures of the mystery dough pie I tried to make at market Tuesday. The whole experiment went terribly wrong. Since I usually post pictures of experiments even when they go wrong, this one isn’t any different. From the time I mixed this dough until I wanted to make the final pizza was supposed to be an hour, instead of 5-10 minutes that was recommend. The total time until I could make this pizza was over 3 hrs. That was too long to ferment the dough at high room temperatures. The dough was so over fermented that I had a hard time opening the dough.

I also wanted to add some fresh veggies, but Steve wasn’t too thrilled about adding fresh tomatoes, so I put all the veggies in some garlic infused herb oil to mask the tomato flavor. After thinking about it until recently, I think the reason this pizza looked like someone barfed on it was I didn’t drain enough of the garlic infused herb oil off of the veggies enough. The garlic herb oil veggies in combination with all cheddar was too much fat for this pizza. The resulting crumb of this pizza was also really off I think from the long fermentation time.

The only reasons why I purchased the Weis pizza crust mix was it was only .79, it had a chemical leavening system in combination with active dry yeast, dextrose was an ingredient and also had a nonfat milk product in the mix. I thought those ingredients sounded interesting.

This is one pizza that did turn out terribly wrong..lol


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