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
Some Detroit Style Pizzas made Tuesday
These are photos of some of the Detroit style pizzas that were made Tuesday, 2 pictures of the regular metal spatula I use to take the Detroit style pizzas out of the steel pan (included is the metal spatula without the wood handle that I tried). The metal spatula without the wooden handle seemed to work better I think because it is a little thinner. I want to look and see if I can find a thinner spatula to made sure the caramelized edges are loose before removing the pizza from the pan. A different Detroit style pizza (Steve’s Smokey Joe) was made yesterday. It had applewood smoked bacon fresh from market (baked in the oven), skin brushed with garlic herb infused olive oil, AMPI mild white cheddar, applewood smoked Gouda cheese, blend of mozzarella, garlic Alfredo sauce and a sprinkling of Greek oregano on top. A customer ordered a 4-square mushroom and pepperoni pizza. Another Detroit style pizza had cut up basil placed on the skin, cheddar and blend of mozzarellas, Mesquite chicken and fire roasted tomatoes (Marco Pollo).
I forgot to take photos of the pizza made with the frozen dough ball, but it didn’t rise as much in height in the bake, but the bottom did brown and the edges did caramelize. I don’t think frozen dough balls are going to work for this style of pizza.
These Detroit style pizzas were made with the dough I had mixed at market with the regular hydration I have been using.