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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

Friday, March 23, 2012

Dough Temperature Changes during mixing with controlled methods using a mixograph 3/23/2012

Temperature’s effects on mixogram curves have been studied by many investigators, mainly where room temperature was the major concern. Their results showed significant effects on the mixogram for both soft and hard wheat flours. One of the questions remaining questions unanswered is how dough temperature changes during mixing in a mixograph. Some of the conclusions in this article show temperature change during mixing strongly shows the higher the flour protein content, the more work input and the greater the temperature rise.


There are also other conclusions if anyone is interested.

http://www.aaccnet.org/cerealchemistry/backissues/1992/69_681.pdf

Norma

Thursday, March 22, 2012

Jim Lahey's new "No-Knead Pizza Dough" 3/22/2012

Jim Lahey’s no-knead dough ball opened well and there was no sticking with using a little bit of bench flour. I lightly coated both sides of the dough ball with flour before opening it. The opened dough ball had many fermentation bubbles in the skin. The no-knead pizza was dressed with Alfredo garlic sauce, spinach, red peppers, spring onions, bacon, grape tomatoes and a blend of two mozzarellas. Even with adding all the dressings the skin didn’t want to stick to the wooden peel. The oven was preheated for an hour and after the pie was slide into the oven with the wooden peel the broiler was turned on. I didn‘t think my broiler would stay on so I opened the oven a little each time it went off. The end of the bake was finished with just the bottom oven coil. The bake wasn‘t perfect, but turned out fairly well. The bottom of the crust could have been a little darker, but still was good. The Jim Lahey’s no-knead pizza was pretty darn tasty and kind of reminded me of a Neapolitan pizza in that the middle crust didn’t stay crisp too long, but the outer rim crust did stay a little crispy even after the pie had cooled down. The crumb was fairly moist. The pie was baked on the middle rack on the pizza stone. I think Jim Lahey’s no-knead pizza dough would fair better in a hotter oven. I might try a the same methods at market or my home BBQ grill set-up sometime. I am going to take a few slices to my mom’s a little while later and see what she thinks of this pizza.

Thanks Paul for figuring out the baker's percent for me and anyone else to use! :)


I took a video of slicing the pie with a pizza cutter, but with only one hand to cut and one hand to hold the camera, the video didn’t turn out very well.

http://www.youtube.com/watch?v=xXHa93x-dQM

Norma






















Wednesday, March 21, 2012

Mellow Mushroom Attempt with another of Pete-zza's formulations 3/20/2012

This was another formulation Peter (Pete-zza) figured out for me to try in an MM clone pizza.  I really pushed on the dough when opening it and didn't try to form a distinct trim.  I also baked for longer to see if I could get a browner crust something like some of MM pizzas are sometimes.

Norma








Another Attempt on a Mack's pizza with Goya mantec lard as the oil 3/20/2012

This was an attempt on a Mack's pizza using Goya manteca lard as the oil.  Athough the crust was tasty, the Goya manteca lard made the crust too soft to be a Mack's crust.

The pie was still tasty though.  I used the Acme brand of white cheddar and a blend of a really expensive extra sharp white cheddar I purchased at market.

The bottom crust wanted to become too brown and two screens were needed at the end of the bake.

Norma














Trying out a new formulation with another flour for a NY style pizza at market 3/20/2012

These are some pictures of the formulation I am going to try out for my market pizzas.  I tried another flour and think I like the results.

The Lehmann dough toppings were Alfredo Sauce with garlic, spinach, cheddar, two blends of mozzarellas, applewood smoked bacon, spring onions, and olive oil soaked sun dried tomatoes sure was good. Using that Lehmann dough gave the highest oven spring and moistness in the crust. I had upped the IDY a little more on Monday.

Norma