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, December 28, 2013
Friday, December 27, 2013
JerryMac's preferment NY style dough made in one day...Thanks Jerry! :) Baked in Blackstone Pizza Unit
I mixed a JerryMac's preferment this morning and then when through the methods of mixing a JerryMack's NY style dough after the preferment was bubbly. I then baked the JerryMac's pizza in the Blackstone unit later today. Somehow I deleted the photos of the mix and the preferment but I think that was because I had taken too many photos over the holidays and my memory card was full when I started to make the JerryMac's pizza. I did delete a lot of photos. I used honey in JerryMac's dough. The JerryMac's pizza was almost 16” and slid off my wooden peel very easily onto the bottom stone of the BS.
In my opinion JerryMack's preferment same day dough pizza was very good! The crumb was very tender. As Jerry would say Mangia Bene!
I used a new tomato sauce today and that was the Jersey Fresh crushed tomatoes. I thought the Jersey Fresh crushed tomatoes tasted great right out of the can and on the baked JerryMac's pizza.
It can be seen what the temperature was when I loaded the pie on the BS. I then upped the flame and the pizza was baked in about 2 minutes.
I had to have cheers for my Blackstone unit because it can make many styles of pizzas.