This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
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.
Preferment for Lehmann Dough Pizzas
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.
These are pictures of my visit to Wildwood, NJ and Ocean City, NJ and all the good food I ate and also having the doggies at the beach and on the boardwalk. Until the end of May doggies can be on the beach. I am not sure how long dogs can be on the boardwalk. My dog is getting older and just had operations on his two hinds legs over a year ago. I didn't know if my dog would be able to take the long walk after this year, so he really enjoyed his time at the beach too. I also scattered some of my late husbands ashes on the beach and in the ocean. He always loved Wildwood, NJ and Mack's pizza. I always feel like a kid again whenever I find time to go to the shore. The salty air, the ocean, the boardwalk and all the memories will stay in my mind forever! :)
I ate way too much pizza that day and also way too much other foods, but it sure was fun!
Just as the tide goes in and out at the shore, so is life.
The Sicilian dough with the one day cold ferment worked out okay. The texture and taste of the crumb was almost like last week. The bake was timed on my cell phone and on Steve’s cell phone and it was over 13 minutes and closer to 14 minutes. I think the pie could have been pulled from the oven at around 13 minutes, but at the time I was busy waiting on customers. My guess time of 8 minutes last week was way off on the bake time. I am not sure if I like how the sauce was applied and still am undecided how to apply the sauce. I am also undecided if I want to try another flour in the same formulation or make other tweaks to the formulation.