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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

Thursday, January 3, 2013

Still experimenting with making a Detroit style pizza at home and at market....

I am doing different experiments to see which one will make the best Detroit style pizza I can to offer at market.  Each week keeps giving different twists and turns.  It is always interesting to see how the experiments work out, but sometimes they give me mixed results and some I really don't understand why something happened.  Pete-zza has been helping me try to understand why things happen and is trying to steer me in the direction so I can make a decent Detroit style pizza for market.  Hopefully soon I will have a reliable formulation and methods for making consistent Detroit style pizzas at market.

These are some of the Detroit style pizzas I have made in the last 2 weeks.  It is easier to make them at home than at market, because when experimenting with only one and not having to deal with different dough balls all day long and trying to temper them in the steel pan is is a lot easier to be able to understand the results.

Norma




































2 comments:

  1. What type of pan are you using in this post to imitate the Detroit style?

    ReplyDelete
  2. Hayley, I am using steel pans from the Detroit Style Pizza Co. to bake the Detroit style of pizzas. They can be purchased online at the Detroit Style Pizza Co. and are preseasoned.

    ReplyDelete