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.


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, July 18, 2013

Saucing the Detroit style pizzas after the bake

I decided to try saucing the Detroit style pizzas after the bake on Tuesday. I guess I was trying to be true to the way Buddy's puts their sauce on their pizzas before. I think I like the looks of the Detroit style pizzas better if the sauce is applied after the bake. I asked Steve if he thought I was bullheaded that I didn't try that before and he said yes I am bullheaded because he does usually sauces his Detroit style pizzas after the bake. I know other members also sauce their Detroit style pizzas after the bake.


GM Neapolitan flour dough tried out in my old BBQ setup

I had watched Craig and Scot make the dough on Friday night at the Pizza Summit II in Houston, Texas.  I think I have a pretty good idea of how to make Craig's dough using his methods from watching Scot and Craig.  I decided to give his dough methods a try to see if I can get anywhere near his dough, but I know my BBQ setup won't be able to produce the great pizzas I tasted from Craig's oven.  I didn't use his exact formulation.  The formulation I used with the Ischia starter is below.  My dough balls are only 216 grams because my BBQ grill setup is small in the area that can bake.  

I also have some of the new GM flour that I want to give a try.

The dough and dough balls did feel nice.  

I have to take everything out of my grill whenever I want to grill something and since it has been awhile since I gave that setup a try, and thought I would try it one more time. 

The styrofoam box where the dough balls were fermenting was between 60-65 degrees F.  

I did purchase a new kind of mozzarella last evening at the Giant supermarket.  I don't know how that mozzarella will work because I never tried it before.  I also picked some San Marzano tomatoes from my garden this morning along with a few peppers.  I am going to use the San Marzanos to try and add to the kind of Centro product I purchased at Giant.  Giant didn't have the kind of Cento I wanted to purchase.

These are the photos of the pizzas I made with the new GM flour and using Craig's methods to make the dough.  The pizzas turned out decent in my opinion for only using a BBQ mod.  The dough balls opened very easily and the pizzas baked well except the second one got a little dark on the sides that were too close to the fire. I could tell these were sourdough pizzas which I really like.

Three San Marzono tomatoes were cooked until the skins came loose and then I used the food processor to blend those and to make the Centro product a little thinner.  I thought the new mozzarella I tried tasted good and melted well. 

I used some of Diana's Aleppo Chile Peppers she gave me at the pizza summit on the last two pizzas.  I thought the Aleppo peppers tasted very good on those two pizzas.  Thanks Diana and Craig!


Wednesday, July 17, 2013

A Totally Different pizza made with the same dough

This is the same dough I use for the tomato pies on my Tomato Pie thread at Reply 116 http://www.pizzamaking.com/forum/index.php/topic,25401.msg264856.html#msg264856 I opened the dough ball differently and used leftover toppings I had from when I used them on my first pizza on sourdough experiment on my BBQ mod at http://www.pizzamaking.com/forum/index.php/topic,26311.0.html The other different dressings I used on this pizza was Parmigiano-Reggiano after the pizza was baked, Diana's Aleppo Pepper and a drizzle of olive oil before the bake.

I think it is interesting that when the same dough ball is opened differently more oven spring is achieved and the pizza with different toppings tastes altogether different. This pizza wasn't baked at a high temperatures. The flour was All Trumps.

I didn't have enough of the fresh mozzarella leftover to use though. Diana's Aleppo pepper was really good on this pizza.