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

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

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Saturday, May 12, 2012

Root’s Car Show and Flea Market 5/12/2012

I went to Root’s Car Show and Flea Market today to look around. I always enjoy being outside when the weather is nice. I don’t get a lot of time to walk around at market when I am working at my small pizza stand. Of course, the inside of market wasn’t open today, or regular outside vendors weren’t there either.

I found a nice food mill for 5.00, which I thought was a bargain. I didn’t find any antiques that I thought were really nice. Someone had fresh made banana bread and I bought some for my mother and myself. I also got to talk to some outside food vendors that I know. My old funnel cake stand I used to own wasn’t open today, but I did take a picture of it. I really miss that stand I used to own.

I also checked on the 3 dough ball batch I am trying out for the Sicilian pizzas. I would like to start to try to sell Sicilian pizzas at my pizza stand. The dough batch seemed to be fermenting nicely.

The spring Car Show and Flea Market are for a good cause, with the profits going to the Clare House this year. I did give some gift certificates out for my small pizza stand.

After I walked around for awhile and talked to people, I left to go to an Amish farm that sells great BBQ chicken dinners. I purchased dinners for my mother, daughter and myself. The Amish farm also sells many kinds of flowers and I picked some up for my mother and myself. The Amish farm had fresh strawberries, but they were to expensive since they are the first one of this year. I will wait until the prices come down some.

There sure were some “hot” looking cars at the Car Show today.

I then went home and started planting vegetables, tomatoes and herbs in my small garden. Life is good in the country!




Friday, May 11, 2012

Green Dragon Farmer’s Market-Soft Pretzels, Caramel Corn and more

My daughter asked me to go along to Green Dragon Farmer’s Market because she wanted to purchase some beats by: dr dre (ear buds) for her cell phone. Since a lot of stuff is cheaper at Green Dragon I decided to go along. Green Dragon is the other farmers market where my husband and I used to have the caramel popcorn stand. There are also great soft pretzels at Green Dragon and I know the owner of that stand very well. We shopped for awhile at Green Dragon and I got to talk to the new owner of the caramel corn stand I used to own. It felt funny going inside the stand that my husband and I had run for many years. Wanda’s soft pretzels are still the best, in my opinion. The old fashioned conveyor that takes the soft pretzels though the lye bath and into the oven is very interesting. Wanda of the pretzel stand sells frozen dough pizzas. I told her if you ever wanted to learn to make regular pizzas I would help Wanda and her husband learn. They do have a big Blodgett oven in the soft pretzel stand.

If anyone has never been at Green Dragon these are some pictures from Green Dragon Farmers Market and a video of Wanda making the soft pretzels. The soft pretzel dough look a lot like pizza dough.

The pictures are only showing a small part of Green Dragon.

Video of making soft pretzels. http://www.youtube.com/watch?v=3PC_39KXfJo&feature=channel&list=UL


Thursday, May 10, 2012

Steve’s Home with KAAP and Ischia Pies in his WFO 5/07/2012

Steve invited me to his home for some pizzas he was making and I decided to try out two dough balls mixed with KAAP and the Ischia starter to see how the KAAP would compare to the Pizzeria flour. I made the dough yesterday morning and use 60% hydration, 2.7% sea salt, and 5.44 grams Ischia starter for the two dough balls. The dough formulation was calculated by the weight of the water. The dough was bulk fermented for 12 hours then divided and balled. It was then left to room temperature ferment for 18 hours.

I was a little concerned that the bulk dough didn’t look like it was fermenting any. Even after the two dough balls were balled and left to ferment overnight at room temperature they didn’t look like they were fermenting much. At least they fermented enough until they were baked.

The first pie was a Cherry Jones and the second pie had dressings of homemade ricotta I had made last evening, mozzarella, prosciutto and oregano and chives from my garden.

Thanks Steve for inviting me to your home to try out my KAAP and Ischia doughs in your WFO! :)  I always love to watch the flames and see how a dough bakes in a WFO.