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, April 11, 2013
Of course my test dough ball was ovefermented. Until I ran to our local Country Store and purchased the John F. Martin LMPS mozzarella and purchased other things I needed the dough ball had developed a big bubble on the top of the dough ball. I just pinched that bubble until it went down in a couple of places. The John F. Martin LMPS mozzarella I purchased in one slice cut off from a bigger loaf of mozzarella and then grated it myself. I also purchased a small package of the same mozzarella already shedded to try at another time. I left the dough ball in the fridge until I was ready to roll the dough ball out. I used my wooden peel again to roll the dough on and it rolled out very easily again. I also used the docker to dock the skin right on the wooden peel. The temperature in my kitchen when I was rolling out the dough and letting the skin on the dark disk was 79 degrees F. The skin went into the oven on the dark disk at 1:30 PM.
I saw the skin wanted to make dimples again in the outside diameter of the dark disk after it sat for a little. I left the skin sit at room temperature for 15 minutes before dressing it. The pre-bake of the skin was about 4 minutes at about 490 degrees F and the bake of the dressed pizza was at about 20 minutes at 435 degrees F. I did use the next higher oven rack this time to do the bake.
The crumb and rim of the pizza this time was more tender than my other attempts and I liked that very much. There was a little bit of flakiness, but that certain right flakines is still eluding me. The crust did taste good, but I found it odd that the dough ball didn’t have the yeasty smell like it did in my last attempt with IDY. The center slices didn’t have much of any gum lines.
Wednesday, April 10, 2013
These are just a few more photos of the Detroit style pizzas made yesterday. I mixed the dough a little bit differently on Monday and didn’t take any photos of how I mixed, but the dough turned out sticker than the method I had been using the same formulation. I started the mix on Monday with the dough hook and then changed to the flat beater. The dough when just using the dough hook looked like a batter and was splattering on the sides of the mixer bowl. I don’t know how that changed the dough to being sticker in the end, because I also did do the rest period before I mixed with the flat beater again.
I tried a new topping Detroit style pizza yesterday. The topping were the regular cheese, smoked pepper bacon that was baked in the oven, chives, grated Romano cheese, Parmesan cheese and sweet sliced Campari tomatoes. The saltiness of the Romano and the smoked pepper bacon really blended well with the sweet Campari tomatoes. No sauce was needed on this pizza. I really liked the taste of that pizza.
I tried a couple of experiments on not really pressing on the dough balls while opening into skins and the same dough balls do get more oven spring if the dough balls really aren’t pressed on a lot.
For the dough formulation I am using right now the dough balls are the easiest I ever had to open into skins and the dough balls feel so soft when taking them out of the plastic bags. The rim crust is also tender after the bake, even if there isn’t a lot of oven spring on the dough balls when I really press out the skins. The bottom crust just has the right amount of crisp for me.
Steve brought me some Escalon Bonta to try on the boardwalk style pizza that he purchased at Salino’s in Reading http://www.salinosimporting.com/ I am not sure what kind of Escalon Bonta it was, http://www.escalon.net/products/bonta-pizza-sauce.aspx
but it tasted about the same as the Gangi I am using now . I might be purchasing the Escalon Bonta since I found out it tastes almost exactly the same as the Gangi and because I wouldn’t have to travel as far to purchase it. Steve also goes to Salino’s fairly often and he said he would pick me up cases of the Escalon Bonta if I wanted any cases.
I had a couple that came to my stand yesterday and they said they had tasted many different pizzas from pizzerias in our area since moving from Philly. They said my pizzas were the best they had tasted and purchased 4 whole pizzas yesterday. They also said they would be back regularly to purchase the pizzas.
The “pasta lady” at market really likes the “boardwalk style” of pizzas and has told many people about then. The pasta lady is a fan of Grotto’s pizza and has traveled to Italy different times to eat many kinds of pizza. She also gave me two plastic menu holders yesterday and told me to make some signs about my boardwalk style of pizza and the Detroit style of pizza. She said she would put them at her pasta stand next week.