Learning Knowledge to Make Pizza: A few more Detroit style pizzas

Welcome...

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, April 10, 2013

A few more Detroit style pizzas

These are just a few more photos of the Detroit style pizzas made yesterday. I mixed the dough a little bit differently on Monday and didn’t take any photos of how I mixed, but the dough turned out sticker than the method I had been using the same formulation. I started the mix on Monday with the dough hook and then changed to the flat beater. The dough when just using the dough hook looked like a batter and was splattering on the sides of the mixer bowl. I don’t know how that changed the dough to being sticker in the end, because I also did do the rest period before I mixed with the flat beater again.

I tried a new topping Detroit style pizza yesterday. The topping were the regular cheese, smoked pepper bacon that was baked in the oven, chives, grated Romano cheese, Parmesan cheese and sweet sliced Campari tomatoes. The saltiness of the Romano and the smoked pepper bacon really blended well with the sweet Campari tomatoes. No sauce was needed on this pizza. I really liked the taste of that pizza.

Norma