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.
Wednesday, February 13, 2013
More Detroit style pizzas from yesterday at market
I am still trying different dressings for the Detroit style pizzas at market. I tried a sausage meatball with roasted red peppers, regular sliced thin mushrooms and Greek oregano yesterday. To me the mushrooms didn’t seem to water-off too much and they seemed to bake a decent color in the longer bake of a Detroit style pizza. That pizza was made from one of the dough balls that was stored in a plastic bag. The first picture is what the dough balls in the plastic bags looked like yesterday morning. The second to the last pizza of the day was also made with one of the dough balls in the plastic bag. It seems like the plastic bags work out okay for fermenting the Detroit style dough balls. I saved one of the dough balls in the plastic bags to see if it is frozen and then defrosted next week if there is any possibility that it will work okay in the tempering period and the final bake. I sure don’t know how a dough with this high amount of yeast will work out the next week if it is frozen.
I also was watching yesterday somewhat how these Detroit style pizza bake. I want to try and understand if not using enough cheese on the edges makes the final pizza puffier in the edges. I noticed that while watching one Detroit style pizza bake closer that the edges of the pizza do first rise in the bake and then the middle of the pizza rises later. I guess that is from the perimeter of the edges of the steel pan getting hotter faster, but am not sure. I also purposely didn’t apply sauce to the edges on the one pizza with half cheese and sauce on one side and cheese sauce and pepperoni on the other side. It can be seen how the edges without the sauce does seem to puff up better when no sauce is applied.
I also just tried my regular pepperoni on top of the Detroit style pizzas yesterday on a few pizzas and my regular pepperoni does work out okay in the longer bake time.
I am lucky that I can purchase just about any fresh veggies at market to try for different dressings, but soon I will have to decide on what dressings to use regularly.
I also tried out a 3 meat pizza with veggies yesterday. The 3 meats were sliced meatballs, spicy cappicola ham and salami. That worked out okay too.
The tempering time in the Hatco Unit at 45 minutes seems about right at about 104 degrees F. I don’t know if I up the temperature some if the doughs will temper faster though.
More customers were introduced to Detroit style pizzas yesterday and from the opinions I heard they were favorable that customers do like a Detroit style pizza when they taste one.