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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

Thursday, July 5, 2012

Dough formulation I used for the Sicilian pizzas I make at market 7/03/2012

This was just another Sicilian pizza. Somehow I forgot the oregano in the dressings. The dough ball sat out at hot room temperatures too long, but it still turned out okay.

This is the link at Reply 26 http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345 of the formulation I use for Sicilian pies at market. I use GM Full Strength flour.

Norma


Papa Gino's attempt with soaker and without soaker 7/3/2012

The two Papa Gino’s dough balls were used Tuesday (one with soaker and one without soaker). Both dough balls opened up easily and were left at room temperature (about 93 degrees F) for about 1 ½ hrs. They both felt about exactly the same, opened the same, baked about the same, and also looked about the same after the bake, although two different kinds of dressings were used on both of the pizzas.


The first pizza made was the soaker Papa Gino’s. The dressings were my regular tomato sauce, fresh mozzarella I had purchased at the 9th St. Italian Market at Reply , hand made pepperoni purchased from the Italian Market (pictured at Reply 22 http://www.pizzamaking.com/forum/index.php/topic,19792.msg194195.html#msg194195 ) and my blend of cheeses. It was then dressed with fresh basil from my garden. The second Papa Gino’s pizza was dressed with my regular tomato sauce, Pancetta from the Italian market, fresh mozzarella from the Italian Market, my blend of cheeses, grated Parmigiano-Reggiano from the Italian Market and fresh basil from my garden added after the bake.

Although both pizzas looked the same after the bake, the soaker pizza rim crust was moister in the rim and also had a better taste in the rim. It also was interesting to me how the bottom crusts of both pizzas browned in my deck oven. Both pizzas were good, but since I never tasted a real Papa Gino’s pizza I am not sure if either of the pizzas tasted the same as a real Papa Gino’s pizza.

I had wanted save and bring home two slices for a reheat and even put two slices in a pizza box (on top of the pizza pans), but with the heat yesterday I was hurrying to clean up and get the other things ready to take home and forgot the slices of two experiments. I guess I won’t know how the two slices reheat. Darn the heat and making me forget the two slices. The homemade pepperoni from the Italian Market was really delicious and cupped very nicely in the deck oven.

The mistake I made in the amount of yeast that I added to both doughs didn’t seem to matter.

Dough formulation for the Papa Gino’s dough by Peter (Pete-zza) at Reply 79 http://www.pizzamaking.com/forum/index.php/topic,8167.msg71404.html#msg71404 for a 14” pizza.
Norma

Papa Gino's soaker dough and final pizza.
















Papa Gino's attempt without soaker.

















Regular Lehmann dough and I guess problems with high heat temperature and humidity gave me problems 7/3/2012

I sure had problems with my regular Lehmann dough pizzas Tuesday, and after thinking it over for a little while yesterday, contribute it to the high heat at market (about 90 to 94 degrees F), the low humidity and the fans blowing to keep Steve and myself a little cooler. I never had skins that dried out so fast as yesterday. The dough balls felt exactly the same when they were taken out of the plastic bags, but while even attempting to open them, they became so dried, that until they were finished being opened the edges and the middle of the skin had small cracks in the skin. The resulting pizzas then didn’t bake the same, as they seemed to have smaller rims or not as much oven spring. I commented to Steve so many times about this and got him to feel the skins. After a little while I decided to open the dough balls cold right out of the pizza fridge to see what would happen. Much to my delight they opened without the skin becoming too dry. I sure really don’t know what was going on with the dough balls and the skins being dry, but had tried dough balls from 3 batches of doughs I had made and the all acted the same. The rest of the day the dough balls were opened right from the cold state.


I know it probably can’t be told from these pictures, but the first pizza was with a dry skin and the second two pizzas were made with the cold dough balls. The one last picture was of a skin that got dry when I tried to let it warm-up a little and had a few customers to wait on. It also quickly dried out, even when it was opened cold. It probably isn’t the best picture to show how dry the skin was, but it was really dry.

I guess there is always something new to learn about the same dough and working in different temperatures with different humidity’s..lol

Norma




Trying to make "mini boli's from another members post 7/03/2012

I only had time to try one boli dough the last thing in the evening Tuesday. I rolled the boli dough out with my big rolling pin and must not have rolled it evenly in thickness, or either I didn’t put the dressings evenly on top of the boli skin. I also thought I pinched the skin together well and also put it on the bottom, but it came apart a little during the bake. The boli was dressed with baby spinach, a blend of mozzarellas, Capicola ham, salami, and a tiny amount of my regular tomato sauce. Since I can’t change my deck oven in temperatures (because I need to keep it the same temperature for the pizzas), I baked first on the deck and used the screen for the end of the bake. I also used some garlic and herb infused oil to brush on the top after the boli was transferred to the screen. Steve and I thought the boli was good even though it wasn’t perfect and the top stayed soft even though it was baked okay. The other 3 dough balls are frozen to try next week.


Chaz’s dough recipe makes a nice mini boli.

Norma












Sunday, July 1, 2012

9th Street Italian Market Philadelphia 6/30/2012

These are some pictures from the visit to Philadelphia’s 9th Street Market today. I thought the market was interesting and really thought the Italian sausage, cookies, cheeses and every thing else was different. There are many meat vendors, fresh seafood vendors, poultry, pasta and many vegetable vendors. I also like that I could go inside at some businesses in the air-conditioning because it was hot today in Philadelphia. I thought the market was like a step back in time, which is good.

What a unique market with many different food items! :) 


Norma