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 10, 2013
First Home Run Inn Pizza Attempt
These are the ingredients I use for toppings and the rest of the process. The pizza was dressed on the wooden peel and then it was deposited HRI onto the disk that was already heated on the pizza stone. The dough was open by hand and rice flour was used on the wooden peel. The one problem was the bottom crust didn’t get brown enough. I did try at the end of the bake to take the pizza off the screen and put it right on the pizza stone, but don’t think I did it soon enough. The crust was flaky (if I understand what a flaky pizza crust really is), but since I never have eaten a real or frozen HRI pizza, I have no idea if my attempt was any good. I think this attempt could have been baked the whole way on my pizza stone, but am not sure. There appears also to be what is somewhat of a gum line under the dressings. Since the pizza crust became cooler the crust got flakier.
Of the thin crust pizzas I have tried so far this was the best for my tastes. It was tender in the middle of the crust.