Learning Knowledge to Make Pizza: Lehmann dough with Briess sweet sorghum syrup added to replace the sugar 8/07/2012

Welcome...

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.

Saturday, August 11, 2012

Lehmann dough with Briess sweet sorghum syrup added to replace the sugar 8/07/2012

This was the second attempt with the Briess sweet sorghum syrup added to the Lehmann dough to replace the sugar, using the exact same formulation as my first attempt. I don’t know why, but the second attempt turned out totally different.

The dough ball with the Briess sweet sorghum syrup added was left out at warm (about 90 degrees) ambient room temperatures longer than I wanted, because each time I was going to try and open the dough ball, I became busy with customers.

The dough ball opened like a breeze and almost fell open by itself. In this attempt only cheese and sauce were used as the dressings. I sure don’t know why, but the rim crust browned well, there was a nice moisture in the rim crust, the bottom crust was crispy when cut and the bottom crust also browned well. This attempt was an 18” pizza with the Briess sweet sorghum syrup. Steve brought us a nice homemade drink. We drank more than one.

The Briess sweet sorghum syrup is going to be tried next week with a lower proteing flour to see if there is less chew. Pete-zaa adviced me to up the amount of Briess syrup a little. Thanks Peter!

Norma