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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

Wednesday, October 17, 2012

Next Papa Gino's clone attempt 10/16/2012

These are my explanations of what happened with the Papa Gino’s attempt yesterday.


The PG clone dough ball didn’t ferment a lot more until I arrived at market on Tuesday morning. I decided to take it out of the deli case at 1:45 pm to warm-up at room temperature. There were a few speckles on the PG clone dough ball. The PG clone dough ball sat out at 75 degrees F until 3:45 pm, when I took the measurement of the final spacing’s of the poppy seeds. I used the pizza mold to form the skin. Using the pizza mold is fairly easy. The PG clone dough ball opened easily and even wanted to stick a little to the pizza mold with the cornmeal added. This PG clone attempt was opened to 15-15.5” depending on where the skin was measured.

Steve and I used the same cheese blend with Greek oregano. We used the can of Classico peeled ground tomatoes, because I had seen before there looked like there were little chunks of tomatoes in them. Steve added ¼ teaspoon kosher salt, 1/8 teaspoon pepper and ¼ teaspoon powdered garlic to the Classico peeled ground tomatoes. The sauce then tasted good to both of us. 6 ounces of the sauce was applied in this attempt.

I sure don’t know why, but the rim crust did get somewhat airy again. I don’t know if it my opening techniques or what that causes that.

The baked PG clone attempt was very good. Steve did like it very much, but doesn’t like the grittiness of the cornmeal on the bottom crust. I really don’t know how a real slice of PG pizza is, but the slice wanted to have some droop when a slice was held up.

The final weight of the baked PG clone attempt was 1.794 lbs right out of the oven. In about two minutes the weight went down to 1.788 lbs.

Norma
























The mess of letting a dough ball overferement..made into a Sicilian pizza

This is what happened to the dough ball I had left at market last Tuesday. I wouldn’t really recommend for anyone to do what I did, but the final pizza did turn out okay with a few twists and turns.




I left the unfroze dough ball out to warm-up yesterday. The dough ball was very tight and would not open at all without some tearing. I left it sit in a steel pan on top of the ovens for many hours. I had oiled the pan and also the top of the dough. For the pan I used corn oil and for the top of the dough I used garlic herb infused oil. Very slowly the dough did spread and become less tight. The dough never fully covered the pan though, because it still wanted to stretch-back some. The dough did rise very much in the steel pan though. At first I had thought maybe the yeast had died, because the dough sure was lifeless.

The final pizza was good, but it can be seen how thick the pizza is in the crust TF. I couldn’t get the dough to mend after it tore (I guess from the added garlic herb olive oil), so I just took a part of the regular Lehmann dough and patched it up. I didn’t know if that would work when baking the pizza, or if that part would then drip dressings to the bottom of the steel pan. Luckily, it did work and no dressings went to the bottom of the pan. The sauce dressing on this pie was the same sauce I used on the Papa Gino’s clone attempt yesterday. With the sauce applied on the top of the cheese, the sauce had a whole different taste. It was good this way. I thought it was also interesting how some spots on this crust were higher than other parts.

I don’t think anyone would want to go though what I did to make this Sicilian pizza, but the crust did taste good. I guess there is more than one way to skin a cat when making a pizza. At least I learned something from this experiment and found out yeast is very sturdy. I learned that dough can be patched even if it is oily, yeast can be redistributed and a tight dough ball can be opened. At least these were my experiences.

Norma


First picture is how the gluten looked inside the dough ball last Friday. 

















"Two Bill's" pizza, made with Carmelina San Marzano tomatoes and I guess a Buddy/Shields formulation

This pizza was made with ideas from two different men named Bill. Bill from Trenton had tried the Carmelina San Marzano tomatoes and sent me some. Bill from Trenton, also told me to try his dough recipe he used with the Carmelina San Marzanos. Bill/SFNM also provided a great video for using the Carmelina San Marzanos to make a great sauce, which I posted about at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,21434.msg216282.html#msg216282 I used Bill/SFNM guidelines for making the tomato sauce using the Carmelina San Marzanos. I used kosher salt, black pepper, sugar and wine vinegar and thought the tomato sauce turned out very tasty and fresh when tasted. The sauce was made Monday evening.


I used Bill’s from Trenton recipe for the dough for this pizza. I really like to see baker’s percents for all the ingredients when trying to make dough in baker’s percents, but thought I will give Bill’s from Trenton a try just like he gave it to me. Bill used a 13” steel pan and I knew I only had a 12” black buster steel pan to try, but thought that still would be okay and my pizza would just be a little thicker. I also looked at the salt amount Bill gave me and thought that sounded like a lot of salt, even though I didn’t really know the baker’s percent of the salt. I used Kosher salt. I also looked at the amount of water to the flour and thought this dough was going to be sticky. I mixed the dough in my Kitchen Aid mixer and the dough was sticky. I gave the dough some stretch and folds and it was still sticky, so I just balled and oil the dough ball. The dough was mixed late Monday evening. Bill said he uses the dough in the same day and he rolls out his dough with a rolling pin, then docks, lets it proof, then parbakes before adding the cheese and sauce. I decided to just oil the steel pan with corn oil, then let the dough proof a little. The dough was brushed with herb garlic olive oil while it was proofing. The Carmelina San Marzano sauce was then applied. Next AMPI mild cheddar and a blend of mozzarellas were applied (both Foremost Farms). The top was dusted with Greek oregano and some drizzles of Caremlina sauce. Vermont smoked pepperoni was sliced and applied last.

The pizza turned out very tasty, with a good taste in the crust and also a very light crust. The taste of the Carmelina San Marzano sauce went very well with this pizza. The Vermont smoked pepperoni was also a great addition in Steve’s and my opinion. Steve and I enjoyed this pizza very much. I was surprised that the crust didn’t taste salty at all. The crispy caramelized edges was delicious. :D

If anyone is interested, this is Bill from Trenton’s dough recipe. He said to use high gluten flour. I used Kyrol flour.

8.8 ounces flour

6 ¼ ounces water

½ teaspoon IDY

1 teaspoon salt

Thanks to both Bill’s for the tasty pizza Steve and I enjoyed. ;D

I would like to convert the recipe Bill gave me for my 12”x17” steel pan, but don’t know how to go about doing those calculations. Bill told me he found the formulation he used on the Buddy’s or Shield’s thread, but I quickly looked though it and can’t find the recipe Bill used.

Norma