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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, June 2, 2012

My Tomato Plants are Growing and so are the herb, veggies and flowers 6/02/2012

Some of my tomato plants are growing enough that I staked them now. I didn’t get to purchase any straw to keep the weeds down and the moisture in, but think I found a farm that will sell me some straw. Hopefully some of the critters in my area of the world won’t mow down the tomato plants and other veggies. I also now planted squash and zucchini. My perennials are growing fast. I enjoy it so much watching them bloom. There are always weeds to be taken care of, but that gets me outside which is good. I just love playing around in the dirt. I guess I am a hands on person in that I also like to play around with pizza dough in the same way. Hopefully some of the tomatoes will go for pizza sauce and some of the veggies and herbs can be used for pizza dressings.


I love spring and summer, except when it is too hot.

















Norma

Thursday, May 31, 2012

Progess of the Lehmann NY Style "epoxy" pizza 5/29/2012

The NY style “epoxy” Lehmann dough pizza turned out well. The temperature inside market today was hot and about 92 degrees or higher at my stand. The dough was left to sit out and warm up for about 1 ½ hrs, or longer, which might have been too long at that high of the temperature, and the dough proofed a lot in that amount of time, but after flouring the dough ball a little it was a breeze to open. The “epoxy” Lehmann dough pizza had decent oven spring, good moistness in the rim, and a nice crispness on the bottom crust. The taste of the crust was also good. I don’t think I would have needed to add the extra sprinkles of IDY in the final dough.

I sure don’t know where the idea of Jimmyg will take us in using the “epoxy method” to make different styles of pizzas, but it sure is interesting.


Norma