Learning Knowledge to Make Pizza: Greek Style Pizza made with two different doughs

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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.

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.

Thursday, February 21, 2013

Greek Style Pizza made with two different doughs

I had a little Lehmann dough left after balling Tuesday and also a little leftover Detroit style dough so I just place them on top of each other and balled to see how that would work out when trying to open a dough ball and to see if they would mesh together without me kneading the two doughs. I used the mixed dough ball to make a Greek style pizza. The dough ball was very soft and opened like a normal dough ball. I usually open the dough ball for a Greek style pizza part way as I would normally open and dough ball then it is pressed out some more in the round steel pan. It seemed to work well. I wonder how those two dough balls meshed together so well and what was going on inside that dough ball that was cold fermented for less than a day. The steel pan was brushed with Canola oil.

Norma