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.
Sunday, March 3, 2013
Detroit Style Pizza with melted butter, cinnamon and white sugar: Recipe from TXCraig !..Thanks Craig!!
This post is dedicated to Craig for telling me how to make his butter, cinnamon and sugar Detroit style pizza. Craig gave me what amounts of ingredients to use at Reply 135 http://www.pizzamaking.com/forum/index.php/topic,21992.msg237134.html#msg237134
The butter, cinnamon and sugar Detroit style pizza sure was great tasting, with a crispy bottom. All the flavors went well together. The slice I ate tasted luscious. The smell in the kitchen was also great.
I always wondered if the dough really did contracted in the steel pans, but couldn’t really tell since the caramelized cheese was also on the edges. The dough did contact when making this pizza. The whole pizza just slide out of the steel pan really easy. The steel pan is fine after making this pizza.
Thanks Craig, I have to remember to take some butter over to market to see if my customers like this pizza.