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.
Friday, April 19, 2013
Boardwalk Style Pizzas
The pasta and salad lady in the main building gave me two plastic sign holders last week and told me to make some signs for inside them so customers that might come to her stand might see the signs. The pasta lady also said she would tell her customers how she really liked my boardwalk style pizzas. I quickly made two signs on my computer. I took them over to her pasta stand yesterday morning and she put them on top of her counters. In two of the photos I think my old caramel popcorn stand can be seen in the left back round. That was kind of the pasta lady to put those signs on her stand.
I am really liking how easily this dough stretches into a skin and how the pizza tastes with the dough only cold fermenting for one day. The opening of the dough balls are a breeze and the skins do not want to stick to the wooden peel after dressing. The bottom crust is crisp enough for me and so is the rim crust, with a nice moistness inside the rim crust. The photos show the rim crust really isn’t really dark, but then I have to reheat most of the slices for customers, so the rim crust does get a little darker in a matter about 20 seconds. Most of my customers now do like their slices reheated to get the bottom crust to crisp again after they have been stored in my heated cabinet. My rims are bigger than a Mack’s pizza.
The technician came to my place to install a converter box so I can watch more channels on my TV. I don’t know how we started talking about pizza (who doesn’t want to talk about pizza :), but I found the conversation very interesting in some things the technician said. The technician said he had worked for Papa Dino’s 45 years ago near Harrisburg, Pa. and that has always been his favorite pizza. He said there was also another pizza business he also really liked, but it was upstate and the last time he visited that pizzeria the man had his recipe for sale for 3,500.00. I asked the technician if the man ever sold his recipe and he said he didn’t know, but that pizzeria is closed now. I asked the technician if he tried Papa Dino’s pizza now at their only location in Lancaster and he said yes he did, but said the cheese still tastes the same, but the crust and sauce have changed and he doesn’t like it anymore. I told the technician that I also always liked Papa Dino’s pizza too and know that the Papa Dino’s pizzas have changed. I asked the technician if he recalled what type of cheese was used on the Papa Dino’s pizza after all these past years and he said he was young then and didn’t remember much about anything, except he really liked Papa Dino’s pizza back then and still continues to think about it after tasting many pizzas. We also discussed all kinds of the pizzas around our area and he thinks the same thing as I do, as the crusts are really bland and almost taste like cardboard. The technician and I also talked about other things pizza related and told him I also make pizzas. I told the technician that I make something like a Papa Dino’s pizza at market now. He said he has to come to market sometime when he has off on a Tuesday and try my pizzas.
Some more customers said my boardwalk style pizzas taste like a Grotto’s pizza and 3 women said it tastes just like a Mack’s pizza. I think it is kind of funny that one kind of pizza can taste like different pizzerias pizza.