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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, September 8, 2012

Pizza Brain: The New Pizza Museum and Pizzeria in Phila., Pa.

Any way you slice it, pizza museum is paradise for pie lovers


http://www.pizzamaking.com/forum/index.php/topic,20506.new.html

The Pizzeria: Leave all expectations of high-minded, wood- or coal-fired pies at the door -- they're doing classic, gooey, gas-ovened slices, all prepped on a bed of secret-recipe house sauce. The whole thing'll be run right in the middle of the museum, and feature combos like prosciutto/date/thyme and sweet potato/gorgonzola, and even a few insane, undisclosed jawns like French Onion Soup, which sounds like exactly the kind of slice that could take you out of your next Blue Period.

Video in the article below.

http://www.thrillist.com/food/philadelphia/pa/19125/fishtown/pizza-brain_pizza?utm_source=twitter&utm_medium=socialmedia&utm_campaign=share&utm_content=Eat

On Slice another article and slideshow.

http://slice.seriouseats.com/archives/2011/08/pizza-brain-worlds-largest-collection-of-pizza-memorabilia-in-philadelphia.html?ref=search
And another article.

http://articles.philly.com/2012-09-07/news/33651319_1_pizza-shop-american-pizza-slice

Pizza Brain website. http://www.pizzabrain.org/


Pizza Brain Menu

http://www.pizzabrain.org/wp-content/themes/pizza_brain/PizzaBrain-Menu-September2012.pdf

If everything goes okay, I am going to Pizza Brain tomorrow.

Norma



Thursday, September 6, 2012

Root’s Country Market: Heart of Lancaster County Arts and Craft Show 2012

These are some pictures from this years Arts and Crafts Festival at Root's Market.  I didn't open a food stand outside this year, but do have my pizza stand at Root's Market.  This was the 25th year that Root's Country Market and Auction had the Heart of Lancaster County Arts and Crafts Show.  I did have a food outside for 2 years at this event.

This year Root's Arts and Crafts Festival was voted in the top 100 in the US.

I did get to help my friend to make some dough and also to work in the trailer a little.

Norma































Greek pizza from Lehmann dough..nice crispy edge

I like the nice crispy edges from the cheddar and mozzarellas melting down the sides of the steel pan.

Norma




Sicilian dough proofed a little bit differently

I did another experiment of only proofing the dough in the steel pan for ½ hr., instead of the usual 1 hr.or more. The steel pan with the dough was placed on top of my oven to proof for ½ hr. The resulting crumb was lighter. I would have thought proofing the dough for a longer period would have produced a lighter crust, but this was one time it didn’t. The dough ball was warmed-up for a longer time before it was floured and placed in the steel pan though.


Norma




1/4 teaspoon of Sriracha sauce added to 150 gram Pizzeria dough ball

Steve had mixed some test dough balls on Saturday. They were 150 grams each and Pizzeria flour and cake yeast was used for the dough. He cold fermented the dough balls in plastic bags. Steve had some leftover dough balls and I asked him to bring one to market for me to try and add the Sriracha sauce to see if the chili sauce would do anything to the yeast.


Steve brought 2 dough balls, one in a plastic container and this one is a plastic bag. I tested out both dough balls, but am only posting the pictures of the one I used the Sriracha sauce in. I would post the other pictures of the bake of the other dough ball without the Sriracha sauce, but it wouldn’t really be a fair comparison because he left that dough ball (in a plastic container) room temperature ferment for over a day from Monday to Tuesday.

I mixed in ¼ teaspoon of Sriracha sauce into the already made and fermenting dough ball, then left it sit out at room temperature for about 4 hrs. The dough ball did ferment with the added Sriracha sauce added.

I used a cutter pan to bake this pizza, because my deck oven really doesn’t get hot enough to do a bake with Pizzeria flour.

The resulting pizza was tasty in my opinion, but this wasn't a true test to see if Sriracha sauce can be added directly to dough in the mix. 

Norma