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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 9, 2012

Another Attempt for something like using Caputo, but used AP Cake Flour blend with ground baked gluten 2/07/2012

I find it interesting how a few changed ingredients can makes big changes in the way a pizza turns out. The AP and cake flour pie with ground baked gluten tasted altogether different than any of the pies in this thread. This pizza tasted like it was made with whole wheat flour. The bottom crust on this pie also browned better and had a nice crunch when biting it. It can be seen in the dough ball and skin that the ground baked gluten was still there, before the bake, and after the bake in this pizza a little of the baked gluten could be seen. This dough ball was really easy to open.


I know I won’t ever be able to make this same pizza again, because I don’t have anymore MM dough to play around with to make the ground baked gluten. I had posted in the MM thread that the baked gluten had tasted nutty. This crumb had the nutty taste, but also tasted like wheat.

I made some fresh ricotta last evening from Craigs thread and it was used to dress this pie.

Norma

















Two More Mellow Mushroom Attempts 2/07/2012

The first set of pictures are of the MM clone pizza made with Golden Barrel Supreme Baking molasses. The second set of pictures are the MM clone pizza using the Homemaid molasses.


The dough was a little lighter, using the Homemaid molasses in the MM#7 formulation. When the MM clone attempt was made with the Homemaid molasses, the crumb was a lot lighter than the crumb of the MM attempt with the Golden Barrel Supreme Baking molasses. I don’t understand how that happened, but it did. The taste of the pizza in the crumb using the Homemaid molasses had an entirely different taste in the sweetness and complexity of the sweetness and taste. If I can recall correctly (it is even difficult for me to recall correctly) the pizza made with the Homemaid molasses did have about the same sweetness and taste of complexity in the crumb. Steve and I both liked the pizza made with the Homemaid molasses better than any other clone MM attempts. The texture of the crumb using the Homemaid molasses even seemed to be in line with MM crumbs.

The MM#7 formulation with the Golden Barrel Supreme Baking molasses was made with all KASL. The MM#7 formulation with the Homemaid molasses was made with a mixture of KASL and Power flour because I didn’t have enough of the KASL at home.

It is official now, Peter (Pete-zza) has a pizza named after him. I have to soon make a better sign though.

Norma
 
 













 

Another Attempt with a different formulation for a NY style pizza 2/07/2012

I am not sure about a 2 day cold ferment for the same formulation I tried last week. There were some good differences in the taste of the crust, but also other differences I didn’t like. I don’t know why but the crust wanted to become more puffy. Last week and this week a screen needed to be put on the bottom of the pizza about the last ½ minute of the bake. The first week no screen was needed. I don’t want to have to fool around with using a screen for each pizza. This week the pizza didn’t have the same crispness to the crust, even though it was still a little crispy. Steve and I timed the bake this week and it was about 5 minutes. I still am not sure if I want to go forward with trying this formulation at market, even though I do like it. With each small change different things can happen, even though the same formulation is used. The dough did ferment okay for 2 days and the dough ball was still very easy to open.


This is a video of Steve slicing the pie this week with a pizza cutter.

http://www.youtube.com/watch?v=1Ozk7L4qMHI

Norma










Monday, February 6, 2012

How Different Sizes of Preferment (poolish) Ferment Differently 2/06/2012

I decided Friday to make a little extra dough for Monday because it is supposed to be nice weather in our area. I have noticed before when making enough preferment for one dough ball, or even five dough balls, the preferment never bubbles the same as a larger batch of preferment over a three day period. I decided last Friday to take pictures today just to show how a large batch of preferment ferments in the same time as a small batch of preferment. It can been seen on the pictures that the large batch does get a lot more big bubbles than the smaller batch. I guess even a preferment does cold ferment better than a smaller preferment something like the mass effect in larger dough amounts. 


Norma


Best Pizza-Brooklyn, NY 33 Havemeyer St. 11211

I had the chance to visit Best Pizza in Brooklyn, NY two times in the past year. http://best.piz.za.com/

Best Pizzas blog. http://bestpizza.tumblr.com/ Menu http://best.piz.za.com/menu/index.html

Best Pizza was very delicious and is baked in a really old brick oven. Frank, the owner told us the oven was 116 years old an used in a bakery for years. The brick oven was a coal-fired oven that now burns wood. The pies that came out of that old oven sure were fantastic. The white pizza had the best flavors and had caramelized onions and pickled vegetables.

These are links to the other posts about Best Pizza. The one time my two daughters and I went to Best Pizza and the other time the Pizza Fanatics from pizzamaking.com also visited Best Pizza.
http://learningknowledgetomakepizza.blogspot.com/2011/12/new-york-for-day-and-got-to-try-some.html

and

http://learningknowledgetomakepizza.blogspot.com/2012/01/pizzamaking-fanatics-2012-nyc-tour-joes.html

Norma