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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

Friday, September 28, 2012

One day cold fermented Lehmann dough, then frozen, baked into a pizza in Steve's WFO..What a Difference!..lol

This pizza was made from one day cold ferment dough ball, that was then a frozen. My regular Lehmann dough sure bakes differently in Steve’s WFO. I am lucky to have a friend like Steve, that lets me try out different doughs in his WFO.  This was my regular market dough that usually makes NY style pizzas.


This usually NY style pizza really baked almost like a Neapolitan pizza. The bottom crust was soft with nice spotting on the bottom crust. This was another kind of different pizza I got to experience.  This pizza was baked until the bottom seemed brown enough and then finished by putting the peel into the top of the WFO.  Steve even shared some of his great homebrew with me! :)  I should have broken the bubbles in the skin, before the bake.  Those bubbles got too brown in the hot heat, but they still were tasty.

Thanks Steve! :)

Norma
























Steve's and Bob's Event..what great starter pizzas!!! :)

Steve and Bob had an event with their WFO Airstream trailer.  I stopped in to visit.  What great pizzas they were making.  Steve used a spiral mixer to mix the dough and the Ischia starter for the dough to ferment.

Norma


























Thursday, September 27, 2012

Regular one day cold fermented Lehmann dough made into a Sicilian pizza

I decided Tuesday to try a regular Lehmann dough ball I use at market posted on this thread http://www.pizzamaking.com/forum/index.php/topic,18407.0.html to make a Sicilian pizza in a small steel pan. I would have tried a larger steel pan, but didn’t have any dough balls scaled for the larger steel pans. Using the bigger dough ball for a smaller steel pan made the TF a little too thick, but the resulting pizza was almost like the Sicilian pizzas I have been making at http://www.pizzamaking.com/forum/index.php/topic,18281.0.html


Next week if I remember to scale some bigger dough balls, (the same amount as on the Sicilian thread) I will try them out in a bigger steel pan.

The first whole Sicilian pie was purchased before I could analyze it better. The second Sicilian pie Steve and I could taste and look at more. It tasted good to us. It would be a lot easier for me if I could just use the same dough for all my pizzas.

Norma