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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, February 2, 2012

Kinda like the pizza pinwheels I made before February 2012

This is a different way I started making pinwheels from the preferment Lehmann dough at market. I used to cut a roll and then placed the cut pieces face-up on a parchment paper in a baking pan (so they would look like pinwheels), but started a few weeks ago to place the cut pieces different. There are still called pizza pinwheels, but don’t really look like pinwheels anymore. A regular preferment Lehmann dough ball is first floured, then rolled out with a rolling pin into a rectangular shape, then one side of the skin is brushed with herb infused garlic oil, then a little sauce is applied to the other side, pepperoni are placed on top of the sauce, then some mozzarella is sprinkled before rolling a cutting. The tops of the pizza pinwheels are then cut with a scissors, and brushed with the same herb infused garlic oil before the bake. I don’t have the pizza pinwheels uniform in shape yet, but am working on it.


I am also working on long breadsticks from the preferment Lehmann dough, but don’t have them right yet, so I will post about them later.

Norma


Next Attempt with lower protein flours (something like Caputo), with added stuff to get better crust browning 2/01/2012

I mixed another dough to be tried Tuesday in the deck oven. This time I change the flour to AP and cake flour. I kept the hydration, sugar, oil, molasses, Dry Malt, and Dried Eggs the same amount of grams I used for my last attempt. I did add a couple of other ingredients this time. I added sweet dried buttermilk at 3 grams and also added baked dried gluten at 6 grams. I added the baked dried gluten because since it still tastes nice and nutty and is crunchy it seems like it is still good to me, and I wanted to see if there is anyway baked gluten can be incorporated into a pizza dough come HOHW. I ground up 3 grams of my MM clone baked gluten and 3 grams of the MM baked gluten. I showed pictures of the wet-gluten which was then baked wet gluten at Reply 1100 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168387.html#msg168387 I used my spice and nut grinder to grind up the baked gluten.


The dough came together well, with tiny flecks of baked gluten in the dough. I have no ideas how the pizza will do when baked though, or even if it will brown. I am also not sure about trying the AP and cake flour instead of Caputo.

I was surprised, but the pizza made with the two added ingredients and AP and cake flour, did turn out to be a really good pizza. I was also surprised that somehow the ground baked gluten dissolved when the pizza was baked. I ripped the crust apart and couldn’t even find any trace of baked gluten under the cheese and sauce or in any of the rims. I wonder what happened to the bake gluten.

This pizza tasted really different, had good oven spring, a nice moist rim, and decent browning. My taste testers, Steve, and I enjoyed this different pizza.

I guess this pizza could be called a “Frankenpizza” like Craig mentioned on pizzamaking.com.

Norma





















Links to my other posts about trying about the same experiments.


http://learningknowledgetomakepizza.blogspot.com/2012/01/next-experiment-with-caputo-with-other.html

http://www.pizzamaking.com/forum/index.php/topic,17128.0.html

Wet Gluten Mass tests and hydration tests.http://learningknowledgetomakepizza.blogspot.com/2012/01/wet-gluten-mass-tests-hydration-tests.html

Wednesday, February 1, 2012

Two Mellow Mushroom Pizza Attempts 2/1/2012

The first picture is the MM clone dough with the Golden Barrel Supreme Baking Molasses and the MM clone dough made with the Homemaid molasses side by side yesterday.


The MM clone dough with the Golden Barrel Supreme Baking Molasses was made first. It tasted like it always does and the crumb and texture were the same. The pictures with the veggies are the ones with the Golden Barrel Molasses added.

The second pizza made was the clone MM dough with the Homemaid molasses added. The pictures are the ones with many blends of cheeses added. I am stumped that this second MM clone pizza with the Homemaid molasses added did have a sweetness in the crust. Steve and I both noticed the sweetness, so it just wasn’t me saying the crust had a sweetness to it. There was a different sweetness though than the clone MM dough with the Golden Barrel Supreme Baking Molasses. The MM clone dough with the Homemaid molasses wasn’t as complex as the taste of the pizza with the Golden Barrel Supreme Baking Molasses. I wish someone could explain to me how the clone MM dough with the Homemaid molasses even had any sweetness in the crust.

Norma






















Mack's pizza attempt (the best one to this date) 2/1/2012

I am glad I tried Peter’s formulation for a clone Mack’s pizza. I thought his formulation in the deck oven came closest to a Mack’s pizza. The crumb was about the same as a Mack’s pizza and also tasted very good. The dough ball was very easy to open. I really pressed on the dough so there wouldn’t be much of any open spring.


There was a slight mishap in making this Mack’s clone pizza. The Cracker Barrel extra sharp white cheddar cheese was shredded awhile before the pizza was made and it got soft sitting at room temperature. Randy had put the sauce in a plastic squeeze bottle. I started to put the sauce on the middle and as I was trying to make the swirl pattern to the edges, and somehow the lid flew off. Maybe the sauce was a little too thick. It then made a big splatter on the edge of the skin. I had quickly put the sauce back into the plastic container and somehow some strands of cheese must have gotten stuck in the plastic container. I was finishing applying the sauce and somehow a piece of cheese got stuck in the plastic cut off lid. I squeezed really hard and the piece of cheese and sauce went flying out all over and even hit a woman walking in the aisle. The plastic lid stayed on this time. The sauce hit the woman’s forehead and some got on her T-shirt. I was embarrassed and got some wet papers towels to help her clean her T-shirt. The woman was so upset and said I had pointed the container at her, which I didn’t , because the sauce even hit the side where the cash register sits. The piece of cheese that was stuck in the lid was also stuck there. Steve cleaned that mess up. Thankfully the woman’s husband or boyfriend wasn’t as upset as she was. Finally her T-shirt was clean. I then slide the pie into the oven.

I think this Mack’s clone attempt tasted more like a Mack’s pizza than my other Mack’s clone attempts. The cheese doesn’t taste exactly like Mack’s cheese but has a good tang like Mack‘s, is buttery tasting and oils a lot.

Steve took a video of me trying to throw the dough, but I am so bad at throwing dough, that the one time I went to catch the dough I used my finger tips and tore the dough. http://www.youtube.com/watch?v=MSoZTDxzqdo It can be seen in the second video where the dough was tore. http://www.youtube.com/watch?v=8HG0K8ig-OI It was my fault that the dough tore. I quickly pinched it back together and it held nicely when the pie was baked.

This next video is of Steve using the pizza cutter to slice the Mack’s attempt. http://www.youtube.com/watch?v=Y8XpaXatxhA

Thanks Peter for setting-forth your dough formulation for a Mack’s clone. Sorry I didn’t try it before.

Norma