Welcome...

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.

Total Pageviews

Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

Friday, June 29, 2012

Dessert Fruit Pizza (with regular dessert dough) toppings cheesecake, fresh fruit and more 6/28/2012

I didn’t have time to use the next iteration of November’s dessert dough at market on Tuesday, so I just brought the dough ball home and placed it in the fridge until last evening. It is hot in our area and I really didn’t want to turn on the oven, but decided since it was a little cooler last evening to try the bake. I didn’t want to attempt this pie today because it is supposed to get to around 96 degrees F today.


I had used Carnation 2% evaporated milk in this next attempt and also had used more water in the formulation than my last attempt. The dough ball smelled good and had bottom fermentation since Tuesday, but didn’t bubble at all on the rough top of the dough ball. I even placed the dough ball outside for 2 hrs. (in the heat) to see what would happen, but it still didn’t bubble at all on the top of the dough ball.

I decided to try different toppings for this pizza and sure didn’t know how they would work out. I have a recipe for cheesecake cupcakes and just made part of the recipe. I thought cheesecake and fresh fruit might go together okay and maybe since the cheesecake batter was going to be spread thin it might bake in a short while at higher temperatures.

I usually try to have a lot of fresh fruit at home to eat this time of year, so I used part of all the fresh fruit I had at home. I used fresh picked raspberries, fresh bing cherries, peaches, apricots, kiwi fruit, and fresh blueberries as part of the toppings. I also thought they are going to give off a lot of juice when baking, so squeezed lemon juice was used on each fruit (some to keep the peaches from browning) and then added some cornstarch to each fruit to see if that would help keep the juices down, or make the juices a little thicker.

The dough was very easy to open, and then orange marmalade was applied thinly, then the cheesecake batter. The dough and dressings were then baked. The cheesecake batter did bake enough in the short while Then the fruits were applied with some added lemon zests. The pie was put back into the oven to get the fruits finished right on the screen. After the pie was taken out of the oven fresh spearmint tea leaves were applied to the top of the pie.

I thought the finished pie turned out well, in that the juices of the fruit didn’t migrate into the crust. The taste of the dessert pizza was very good with the fresh fruits, cheesecake, lemon zest, mint and orange marmalade. It was like a flavor explosion in my mouth. I don’t know why the crust turned out a little bit denser though, but guess it was a good thing it did to hold up all those toppings. I am going to give my mom a few slices today because she loves dessert pizzas. All in all, this dessert pizza turned out better than I thought it would. The bottom crust also browned evenly.

Last picture is of the spearmint tea in my garden. I also really like fresh spearmint tea.

Norma

















Outside gardening with tomatoes, veggies and flowers 6/28/2012

I was outside working for awhile yesterday and was weeding and taking care of my flowers. The cayenne pepper seems to be still working to keep the groundhogs away from my tomatoes and veggies. I also sprinkled some cayenne pepper on my basil plants because Japanese beetles were eating at the bail leaves. So far, the cayenne pepper seems to work for the basil plants too.


These are some pictures of my small gardens and flowers. Some of my tomatoes are starting to ripen.

Norma




















Wednesday, June 27, 2012

Another Sicilian pizza with better bottom crust browning 6/26/2012

This was just another Sicilian pie made Tuesday. I like the bottom crust browning better. It is hared to know exactly when to pull these pies out of the oven, and can’t really time the bakes in accuracy because my deck oven temperatures fluctuate because the doors are opened and closed many times. I don’t know how I did it on this pie, but the bottom crust was evenly browned. I also added the blend of grated Parmigiano Reggiano and Romao that I had purchase at Bova under the sauce. I liked the addition of the grated Parmigiano Reggiano and Romao cheese.


I think I have found the best methods for me to get a nice moist crumb and a decent crunch to the bottom of the crust in a steel pan.

The one close-up shot I tried to edit, in real life looked to me to be something like a bubble man trying to eat the pizza..lol!

Norma








Soaker dough with no salt in soaker pizza 6/26/2012

The no salt soaker made with a higher water temperature also worked out okay. I think the no salt soaker method was better than the salt brine soaker, made with the same water temperature. I reason I think that, is that the crumb was moister, the oven spring was a little better and somehow the taste of the crust was also a little better. The bottom crust did brown a little differently, but that could have been how much my oven doors were opened and closed. The no salt soaker dough ball also felt a little higher in hydration than it was, it also opened very easily. As far as I can tell from my experiments, the higher temperature used for both soakers worked well.


Last picture is the two slices for reheats later today.

Norma