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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

Saturday, January 28, 2012

Bakes of a real Mellow Mushroom part dough ball and whole dough ball and also bakes of a Mellow Mushroom clone part dough ball and whole clone dough ball

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.





Pictures of a MM clone whole dough ball bake.





Wet Gluten Mass Tests, Hydration Tests, and Bake Gluten Mass Tests on MM dough and clone MM dough

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.

Peter, Bob, and I were playing around with trying a few tests trying to determine the hydration of a MM dough at Reply 899 http://www.pizzamaking.com/forum/index.php/topic,3940.msg164194.html#msg164194 and how much protein is in wet gluten masses at Reply 1066 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168234.html#msg168234 and other posts on the Mellow Mushroom thread. Just to give you a few examples to a few of the posts, Peter posted at Reply 1072 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168257.html#msg168257 about doing a wet gluten mass test at Reply 23 http://www.pizzamaking.com/forum/index.php/topic,783.msg7865/topicseen.html#msg7865 and where I did the wet gluten bake test at Reply 1081 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168332.html#msg168332

Bob sent me two MM dough balls to do tests on. I used the one dough ball for hydration tests, wet gluten mass tests, and to bake into a pizza. I then also did gluten mass tests on KASL, Power, Flour and KABF with one post being at Reply 1102 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168392.html#msg168392

I had asked Tom Lehmann the dough doctor if a wet gluten mass could be incorporated into a pizza dough and on this thread if where he replied to me.

http://www.pizzamaking.com/forum/index.php/topic,17446.0.html

These were interesting tests and I had fun doing them.  I guess the baked gluten can't really be incorporated into another dough, but that won't stop me from trying.

Norma































Thursday, January 26, 2012

A little bit of different mix and IDY% for the preferment Lehmann dough 1/2012




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.

Norma

Interesting Article on A Treatise on Baking (Water)

I thought this was an interesting article about different waters in dough.


http://abrfaq.info/treatise/190

Norma

Tuesday, January 24, 2012

NY Style Pizza??

Last week I used Peter’s formulation for a De Lorenzo clone pizza at reply 117 http://www.pizzamaking.com/forum/index.php/topic,7841.msg45060.html#msg45060 on the Mack thread at Reply 853 http://www.pizzamaking.com/forum/index.php/topic,9068.msg167732.html#msg167732 I decided to make another attempt this week, but to make a NY style pizza out of the dough formulation. I used a TF of 0.07585, but kept the rest of the ingredients percents the same for a 16” pizza, except I changed the IDY to 0.40%.

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.

http://www.youtube.com/watch?v=kNEyiPqVe30

Norma