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.
Saturday, March 23, 2013
This was my next attempt at an HRI pizza today. I used the skin that I had fermented for two days. It kind of surprised me that the skin didn’t rise much at all in the two days it was in my refrigerator.
I had a loading error, I guess because I didn’t flour my wooden peel enough. I only dusted my wooden peel lightly with flour. A little of the cheese and one pepperoni slice fell off when I went to slide the pizza off of the wooden peel. I did retrieve the pepperoni slice with my tongs from the bottom of my oven and put it back onto the pizza. Where the cheese melted it left a mess on my pizza stone.
The pizza was baked at 490 degrees for about 14 minutes. I did have to turn the hot pizza stone while it was in the oven to get the struck cheese unstuck before I could rotate the pizza. I thought there might be more layers when the bubbles began to appear at the beginning of the bake. The pizza weighed 725 grams after the bake. I used 10 oz. of the Foremost Farms LMPS, 4.5 ounces of Full Red, and 14 slices of Ciao pepperoni. The pepperoni weighed 1.2 oz. I also sprinkled a little oregano on the pizza before the bake.
I thought the HRI attempt was very tasty and it did have good bottom crust browning and also some rim crust browning. I thought the rim crust had a little bit of chew and also was crunchy, but the crunchiness was very easy to bite.