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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, March 17, 2012

“Brooklyn Pizza Tour” at Artichoke Basille’s Pizza & Brewery, Totonno Pizzeria Napolitano, Nathan’s Famous Frankfurters, L&B Spumoni Gardens, New Park Pizzeria, Roberta’s, Barboncino Pizza, Foreclla, Best Pizza and Paulie Gee’s 3/09/2012

Scott123 of pizzamaking.com organized a Pizza Tour to Artichoke Basille’s Pizza & Brewery, Totonno Pizzeria Napolitano, Nathan’s Famous Frankfurters, L&B Spumoni Gardens, New Park Pizzeria, Roberta’s, Barboncino Pizza, Foreclla, Best Pizza and Paulie Gee’s all for one day. He did a great job in organizing the trip! Members of pizza making.com, Slice members, Vesta Wood Fired (Frank) and others went along on this pizza tour. Some left early, and some joined us later. Adam Kuban from Slice joined us later and Kelly (pizzablogger) had to leave early and Dave joined us after he saw a twitter post from Paulie Gee that he was at L&B Spumoni Gardens with us.


A great time was had by everyone that went on this Pizza Tour. It was nice talking to people we had met on the last Pizza Tour and nice to meet new people that also are passionate about pizza. Paulie Gee is always the friendly man, and always is generous. All of the pizzas eaten was very different. I like the pizzerias that had different dressings that I had never tasted before on a pizza.

Paulie Gee said at Coney Island it would have been nice if we could have gone on the Cyclone roller coaster, but it wasn’t open. I sure wish I could have gone on the Cyclone roller coaster because I love roller coasters.

Scott123, John Conk, Nick, and Frank were kind enough to drive us to each pizza business. Thanks to all of them! Scott123 did a great job of organizing the Pizza Tour to so many pizza places.

Norma

Artichole Basilee's Pizza & Brewery
328 East 14th Street, New York, 10003






Totonno Pizzeria Napolitano
1524 Neptune Avenue, Brooklyn, NY 11224

















Nathan's Famous Frankfurters
1310 Surf Avenue, New York, NY 11224




L & B Spumoni Gardens
2725 86th Street, Brooklyn, NY 11224













New Park Pizzeria
15671 Cross Bay Boulevard, Jamaica, NY 11414


Paulie Gee










Roberto's
261 Moore Street, Brooklyn, NY 11206














Barboncino Pizza
781 Franklin Ave. New York, NY 11238










Forcella
485 Lorimer St. Brooklyn, NY 11211














Best Pizza
33 Havemeyer St. Brooklyn, NY 11211








Paulie Gee's
60 Greenpoint Ave. New York, NY11222