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.
Thursday, February 21, 2013
I had a little Lehmann dough left after balling Tuesday and also a little leftover Detroit style dough so I just place them on top of each other and balled to see how that would work out when trying to open a dough ball and to see if they would mesh together without me kneading the two doughs. I used the mixed dough ball to make a Greek style pizza. The dough ball was very soft and opened like a normal dough ball. I usually open the dough ball for a Greek style pizza part way as I would normally open and dough ball then it is pressed out some more in the round steel pan. It seemed to work well. I wonder how those two dough balls meshed together so well and what was going on inside that dough ball that was cold fermented for less than a day. The steel pan was brushed with Canola oil.
I waited until later in the day on Tuesday (around 3:30 PM) to start to try the two dough balls made with 0.70% IDY and 75% hydration because I wanted to see if the longer cold ferment time would make any difference in the final bake. I forgot to measure the poppy seed spacings, but the 2 dough balls didn’t seem to ferment very much. It can be seen on the one picture when I held the dough ball up, there wasn’t a lot of fermentation going on. Both doughs pressed out well in the pans and tempered well in the Hatco Unit. The final pizza with 0.70% IDY using 75% hydration was finished baking about 6:00 PM. Peter’s advice to use 0.70% IDY with 75% hydration worked out well. Thanks Peter for your advise to use a smaller amount of IDY for a higher hydration Detroit style dough to be cold fermented for one day. I didn’t have time to take a lot of photos of those two pizzas, but the crumb was very good. I am not sure about this, but the crumb did seem to be whiter in color.
These are photos of some of the Detroit style pizzas that were made Tuesday, 2 pictures of the regular metal spatula I use to take the Detroit style pizzas out of the steel pan (included is the metal spatula without the wood handle that I tried). The metal spatula without the wooden handle seemed to work better I think because it is a little thinner. I want to look and see if I can find a thinner spatula to made sure the caramelized edges are loose before removing the pizza from the pan. A different Detroit style pizza (Steve’s Smokey Joe) was made yesterday. It had applewood smoked bacon fresh from market (baked in the oven), skin brushed with garlic herb infused olive oil, AMPI mild white cheddar, applewood smoked Gouda cheese, blend of mozzarella, garlic Alfredo sauce and a sprinkling of Greek oregano on top. A customer ordered a 4-square mushroom and pepperoni pizza. Another Detroit style pizza had cut up basil placed on the skin, cheddar and blend of mozzarellas, Mesquite chicken and fire roasted tomatoes (Marco Pollo).
I forgot to take photos of the pizza made with the frozen dough ball, but it didn’t rise as much in height in the bake, but the bottom did brown and the edges did caramelize. I don’t think frozen dough balls are going to work for this style of pizza.
These Detroit style pizzas were made with the dough I had mixed at market with the regular hydration I have been using.
This is a test NY style pizza. I am going to experiment with the recipe more. The flour used was Occident flour. A person gave me this recipe to try, but I can't tell the formulation. I am going to be trying a few more things this coming week using the same recipe.