This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
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
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.
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
A member of pizzamaking.com Chicago Bob, sent me two real MM dough balls to experiment with. I used part of one of the dough balls to do hydration tests, wet-gluten tests, and also to do bake tests on wet-gluten. I also did the same tests on a clone Mellow Mushroom dough ball I had leftover from market.
These are the pictures of the bakes.
Mellow Mushroom part dough ball first.
Pictures of my part clone MM dough ball bake.
Pictures of real MM whole dough ball bake at market.
Pete-zza (Peter), Bob, and I were doing some experiments on the Mellow Mushroom thread on pizzamaking.com. A member of the forum had sent me 2 Mellow Mushroom dough balls. Pete-zza helped me though the experiments with hydration tests, wet gluten mass tests, and wet gluten bake tests with part of one of my MM clone dough balls and part of a real MM dough ball.
These are a few pictures to show what a wet gluten mass is and also what it looks like baked. I was surprised how much it exploded while baking. The wet gluten mass is accomplished by washing dough with cold water until all the starches and modecules are was out. The wet gluten mass looks like a rubbery sponge. Then when the wet gluten mass is baked it is pure gluten.
These are a few pictures of the preferment Lehmann dough pizzas made on Tuesday with a different mixing method and a little higher IDY % in the final dough mix. I had wanted to see what happen if the flour, preferment, and water were mixed first until it looked like they were incorporated, then add the IDY and salt, mix some more, and finally add the oil, how a batch would turn out in the final baked pizzas. I am not sure if it was the mixing procedure or the small amount of IDY that made the difference. The dough handled nicely even with the different mixing procedure and longer mix time. The resulting pizzas looked a little more Artisan to me. I have played around with the preferment Lehmann dough so much, but still don’t know which method is the best to use.
The dough was mixed yesterday morning, and after all the ingredients were incorporated, I mixed on speed 1 in my Kitchen Aid mixer for 19 minutes. The dough was very tight, but I balled and oiled it, then left it cold ferment until today, then left it room temperature ferment for 3 hrs. As can be seen on the first picture, it can be seen how tight the dough was after it was mixed, and then in the next pictures, how the dough was relaxed until this afternoon when it was baked. The resulting dough ball was very soft and very easy to open. I still don’t understand how a dough can mixed so long and the dough can be so easy to work with the next day.
The resulting pizza was very thin, crispy, and tasty. I am not sure what style this pizza is but it sure tasted like a NY style pizza to my taste testers, Steve, and me.
This was a video of Steve cutting the pizza with a pizza cutter.