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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.

Pizzas

Pizzas
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, September 20, 2012

Marchiano’s Bakery “Tomato Pies” Roxborough-Manayunk- part of Steve’s and my pizza tour yesterday

Steve took me on a tour of where he lived when he lived in Philly, the home he live in when he was born and other homes his family live in and also the one home Steve and his wife owned in the Philly area. Steve told me what it was like to live in those areas. I have never been to some of the places Steve took me. It was very interesting to see the new places.

This was our second stop on the pizza tour after Pizza Brain.

These are some pictures of Marchiano’s Bakery and the “tomato pie”.

I haven’t eaten many “tomato pies” in my life, but find them interesting. Bob1 had brought me one “tomato pie” to market a little while ago and that “tomato pie” had a lot sweeter sauce.

I think “tomato pies” are mostly popular around the Philly area, but they do sell “tomato pies” in other areas of the US. I do like “tomato pies”, but think I like other types of pizzas better. Really all “tomato pies” taste like are bread, sauce and Parmesan cheese, at least in my opinion. The sauce on this “tomato pie” was very good.

Steve purchased a whole “tomato pie”. Man of day are they ever big.

http://www.marchianosbakery.com/home.html

http://www.marchianosbakery.com/ordering.html

Norma







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