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 7, 2013
I am offering Detroit style pizzas at market now
I am offering Detroit style pizzas at my small market stand now. It will be interesting to see how the Detroit style pizza are liked by my customers. So far the customers that have tried them really like them and say they are the best pizza I have made so far.
These are pictures of some of the other Buddy’s clone pizzas made Tuesday and a couple of pictures of the doughs in the steel pans. I was asked yesterday to make an all veggie Detroit style pizza (which I did) and tried two 3 meat pizzas with all the meats under the cheese and many veggies on top of the cheese. This dough seems to support many dressings and the dough does still rise when baked. The sauce is always put on before the bake. I do season all of the steel pans at the end of the night. The dough made for a one-day cold ferment with 0.80% IDY lasts all day long to make the Detroit style pizzas, which makes me happy that only one dough batch has to be made. Thanks Pete-zza for all of your help and making it possible that I can offer Detroit style pizzas at my small market stand. I wouldn’t have been able to figure all of this out without your help.