Learning Knowledge to Make Pizza: One of the better experiments with Detroit style pizzas

Welcome...

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.

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.

Sunday, January 13, 2013

One of the better experiments with Detroit style pizzas

The Buddy’s clone tempering of the dough and the final pizzas went much better two Tuesday ago. It seems like about 45-60 minutes in the Hatco Unit is about the best tempering time so far. The temperature of the Hatco Unit was between about 85-95 degrees F. I didn’t change the temperature on the Hatco Unit, but watched how the temperature fluctuates. It seems like when tempering the dough in a steel pan for a lot longer, the dough seems almost overproofed, but will have to watch that more.

I also found the Hatco Unit is good for tempering the doughs in the steels pans for Greek style pizza. A couple that are regular customers came and wanted to purchase a whole Greek pizza about 6:00 PM last evening and along with tempering the dough in the steel pan in the Hatco Unit for about 25 minutes, the Greek pizza was made from start to finish in about 45 minutes. I also tried the Hatco Unit for tempering cold (right of the pizza prep fridge) regular NY style dough balls yesterday and in about 15 minutes they are warmed up enough to make them really easy to open. I don’t know why I didn’t think of using the Hatco Unit for them before. I guess I will always have those doh moments.

The Buddy’s clone pizza was sauce yesterday a little differently. I didn’t sauce in exactly two or three racing stripes, but more or less dropped the sauce in different places, except in the one Buddy’s clone pizza. That method seems to work better in the sag issue I had. The one dough ball in the steel pan seemed like it was tempered too long and then it had hills and valleys in the height of the top of the pizza, but the crumb didn’t sag from the addition of the sauce. I still have a lot to learn about tempering this style of dough and how to apply different dressings, but overall it went better Tuesday.

Norma

http://www.pizzamaking.com/forum/index.php/topic,21559.msg231042.html#msg231042