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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.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Sunday, October 6, 2013

Blackstone Pizza unit three kind of pizzas baked..NY style, Neapolitan and De Lorenzo attempt..different temperatures used in the BS

These are the photos of the different pizzas I baked in the Blackstone unit and some photos of the brewmaker's party. It was also Lauren's birthday party. A lot of great pizzas were made by everyone and there sure was lots of great beers and all kinds of other drinks. My favorite drink of the night was the orangevanillacellos. The cherrycellos were also good as was the lemoncellos, but the orangevanillacello is something I have to try and make.

My favorite pizza baked in the BS was the first NY style pizza. I don't know why I did not take a photo of the whole pizza after it was baked in the BS, but for me that pizza had the right amount of crispness on the bottom and rim crust and also was very moist and tender in the rim crust. Many different temperatures were used to baked the different pizzas in the BS. I don't know where my mind was, but forgot to apply extra cheese on the De Lorenzo pizza when I removed it from the oven to apply olive oil on the rim crust.

There were a lot of people that were interested in the BS at the picnic and birthday party.


Norma    




























































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3 comments:

  1. UnknownOctober 8, 2013 at 1:55 PM

    That looks so good. The margerita pizza loooks the best though. I wish pizza in Scottsdale tasted the way that looks!

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  2. learning pizza makerOctober 9, 2013 at 11:06 AM

    Thanks Sherpa Sean! I like margerita pizzas too. I never have been to Scottsdale so don't know what kinds of pizzas their offer.

    ReplyDelete
  3. UnknownOctober 14, 2013 at 10:57 AM

    Thanks for this I've been looking for ways to make pizza at home! And this remind me a lot of the pizza in Calgary! yum!

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