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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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Thursday, November 28, 2013

Offspring dough ball and final pizza...moist and airy rim crust

do use a bowl residue compensation when making large batches of dough for pizzas and usually have a little leftover dough from all of my batches.  I decided yesterday to use two leftover pieces of dough from my boardwalk pizzas of two batches and also used the leftover piece of dough from my Detroit pizza.  I first balled the two leftover boardwalk pieces into one dough ball and then took the Detroit leftover piece of dough and wrapped it around the boardwalk style dough ball and then pinched it shut.

I wondered what would happen when making this offspring pizza today.  The dough ball did not feel too sticky when it was cold, but when it warmed up it did feel sticky.  The offspring dough ball was just stored in a plastic bag since yesterday.  I floured the dough ball and opened it.  The offspring dough ball did open nicely and there was no sticking problems on the wooden peel.  I now wonder if the offspring dough ball did co-mingle together or stayed separate.   

What surprised me the most is that the offspring pizza had a nice rim rise and also was very moist in the rim. 

Norma




















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