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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

Wednesday, April 25, 2012

Next Attempt at a Sicilian Pizza with GM Full Strength flour 4/24/2012

The Sicilian experiment with the GM Full Strength flour went well yesterday. The only thing I think should have been changed is the bake time should have been a little longer. In the middle of the pie there was some gum layers at a few spots. The slices even tasted better after a reheat because the bottom became crisper and the middle crust still stayed moist. I think this was the lightest crust so far.

The last two pictures are of the reheat.

Norma

















Half Failed Attempt at a Cracker-Style Pizza 4/24/2012

This is my half-failed attempt at a cracker style pizza, if it can be said that something is half failed. The crust was crunchy and I thought it was okay, but it sure wasn’t crackery. Some of my taste testers did like this pie and other ones didn’t. At least this attempt was better than my other attempts.

Norma









Another Greek Style Pizza Attempt 4/24/2012

I don’t know why, but when proofing the dough for the Greek style pizza in the steel pan it sure didn’t rise very much. These are the pictures of the Greek style pizza with Peter’s recent formulation using the GM Full Strength flour. The Greek style pizza was very good, but was thinner than most of the Greek pizzas I have made before. 

The dressings for this Greek style pizza were spinach, a blend of two mozzarellas, feta, sweet Italian sausage and chives and Greek oregano from my garden.  I love the crunchy edges from the cheese melting on the edges when a Greek style pizza is made in a steel pan.

Norma









My Pizza on the cover shot on Slice this week 4/23/2012

Meredith Smith posted my pizza on the cover shot of the slideshow at Slice the pizza I made at Steve home.


http://slice.seriouseats.com/archives/2012/04/my-pie-monday-mootzaleppo-bbq-brisket-dutch-oven-pizza-and-more.html

Slideshow of everyone’s pizza this week in MPM

My Pie Monday: 'Mootzaleppo', BBQ Brisket, Dutch Oven Pizza and More!

Norma's Wood Fired Halloumi and Sopressata Pie

http://slice.seriouseats.com/archives/2012/04/my-pie-monday-mootzaleppo-bbq-brisket-dutch-oven-pizza-and-more-slideshow.html#

I try to send it pictures of different pictures to MPM each week and love all the pies Slicers send in of their pizzas!

Link to where I made that pizza at Steve’s home.

http://learningknowledgetomakepizza.blogspot.com/2012/04/neapolitan-doughs-bake-in-steves.html

Norma

Monday, April 23, 2012

This Week in Pizza 4/22/2012 Norma’s Pizza hat on Paulie Gee

Posted by Adam Kuban, April 22, 2012 at 12:00 PM This week in Pizza 4/22/2012


Adam Kuban mentioned Paulie Gee wearing a “Norma’s Pizza” hat on Slice.

Thanks Adam! Never thought I would make it into the weekly pizza news with such a small pizza business. Thanks also to Paulie and him even being interested in wearing my pizza hat from a small farmers market stand that only operates one day a week.

http://slice.seriouseats.com/archives/2012/04/the-week-in-pizza-20120422.html

Norma

Sunday, April 22, 2012

Norma's Pizza 4/22/2011

HomeBrewers Ball and wood-fired pizzas with Steve and Bob 4/21/2012

Steve had invited me to the HomeBrewers Ball at the Candy Factory in Lancaster and told me his friend Bob and him were going to be making wood-fired pizzas at that event with Bob’s mobile wood-fired oven. I sure was excited to go because I love HomeBrewed beer and also wood-fired pizzas. http://www.candyissweet.com/homebrewers-ball-2012/


The weather was calling from rain and maybe some thunderstorms. The rain and thunderstorm held off for awhile when the oven was heating, but after Steve and Bob started making the pizzas it really started raining. Even though there was protection, when it started raining, the pizza pans, peels, and everything else inside got wet. The pies were coming out of the oven very fast and Steve and Bob decided to stop making pizzas until the rain slowed down some. Everything was still getting wet from the rain, but the pizzas resumed. So many people at the Homebrewers Ball really loved the pizzas Steve and Bob made. Steve made an Ischia starter dough that was bulk, then room temperature fermented. I really liked Steve ingenious way of making sure his dough balls didn’t run together as the pictures show. The dough balls sure came of those contraptions easy.

Steve was brewing his beer for the HomeBrewers Ball when I went to his home at http://www.pizzamaking.com/forum/index.php/topic,18735.0.html

I cut the pies and topped each slice with basil after the bake. Baby Arugula also was put on and drizzled with Bob’s unique dressing after some of the bakes. I didn’t get pictures of those pizzas. I also kept mopping up all the water that was on everything.

Steve’s homebrewed beer and Bob’s different homebrewed beers were great! Bob built his WFO.

If anyone is interesting these were the home brewed beers that were served. The Devil’s Right Hand, Homemade Applesauce Cider, Rye IPA, “Ticket to Rye” Saison, Erma’s Disco Elixir, Hoperbole Rye, The Bird and Baby Brown Ale, Brown Recluse, Amarillo Brown, Pooh Bear Honey Brown, Me So Happy, Aletimate Warrior IPA, Chinook IPA, Bigler Blast IPA, Oak Aged Vanilla Sthout, Brownie Points, Imperial Smoked Porter, Gringo Breakfast Stout, Cherrywood Smoked Wheatwine, Baby Got Bock, Molasses Cookie, American Standard Strong Ale, Hobbit Winter Ale, Black Cherry Braggot, Trip O’Mango, Big Island IPA.


Norma