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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, August 11, 2012

Steve’s and Bob’s Event with Bob’s WFO 8/11/2012

Steve’s and Bob’s friends had asked them to make pizza at a party last evening. Steve and Bob had made pizzas in Bob’s WFO in the spring at their friends home. Steve wanted to try out two new doughs and they also wanted to try baking in Bob’s WFO because they are also going to take Bob’s WFO to different places they might not be able to get their Airstream into. This event was in Lancaster city, with only a narrow one way street, so they couldn’t fit their Airstream into such a small place. Steve and Bob mostly did this event for their friend and practice. They only accepted donations.


Most of Steve’s and Bob’s friends are vegetarians, so they wanted mostly vegetarians pizzas. I found some of the ingredients interesting because I like veggies. The soy protein based meat replacement was very tasty. Bob added different ingredients to the soy protein, which made it taste just like meat. I also liked the roasted eggplant and other veggies on a pizza.

It was calling for thunderstorms in our area last evening, but the rain held off until it turned dark. Then it only rained a little, but the flours and some other things got wet. When it became dark the only light was from a small tiki torch, so it was hard to see what everyone was doing in trying to make the pizzas. Steve made I think 26 dough balls for this event. Many great looking pizzas came out of Bob’s WFO after it became dark, but then it was too dark for my camera to take pictures.

Thanks Steve and Bob for inviting me and letting me make some pizzas! It sure was a nice event. They even had live music at this party.

Norma




































Lehmann dough with Briess sweet sorghum syrup added to replace the sugar 8/07/2012

This was the second attempt with the Briess sweet sorghum syrup added to the Lehmann dough to replace the sugar, using the exact same formulation as my first attempt. I don’t know why, but the second attempt turned out totally different.


The dough ball with the Briess sweet sorghum syrup added was left out at warm (about 90 degrees) ambient room temperatures longer than I wanted, because each time I was going to try and open the dough ball, I became busy with customers.

The dough ball opened like a breeze and almost fell open by itself. In this attempt only cheese and sauce were used as the dressings. I sure don’t know why, but the rim crust browned well, there was a nice moisture in the rim crust, the bottom crust was crispy when cut and the bottom crust also browned well. This attempt was an 18” pizza with the Briess sweet sorghum syrup. Steve brought us a nice homemade drink. We drank more than one.

The Briess sweet sorghum syrup is going to be tried next week with a lower proteing flour to see if there is less chew.  Pete-zaa adviced me to up the amount of Briess syrup a little.  Thanks Peter!

Norma