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.

Total Pageviews

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
click on picture to go to post

Thursday, December 18, 2014

Pizza Quixote came to visit my small pizza stand

Pizza Quixote seeks destination pizza that is 
worth the trip. Pizza Quixote was at my pizza stand at Root's Country Market and Auction on 12/16/2014. If you want to find some really good pizza destinations and also see great photos of pizza search Pizza Quixote's Pizza Blog at 

Some photos from when Marty (Pizza Quixote) came to visit my small pizza stand. The tomato pie was made by Pizza Quixote. He did a great job from stretching the dough to making the final pizza.

It was a pleasure to meet Pizza Quixote and get to talk to him abut all the good pizzas he has enjoyed!


Wednesday, December 17, 2014

IMO's cracker style attempt, with help from the members of pizzamaking.com

Thanks to all the forums members that helped me to make a cracker style crust pizza on this thread, and on the other threads about cracker style pizza. Special thanks to Nick that posted the formulation I tried.

Most the things I have read about a cracker style here on the forum, from different forum members, were applied when making the crust yesterday. I didn't have time for Marty (Martin) to mix the dough, or make the cracker style pizza while he was at market for about 3 hrs. yesterday. At least the cracker style pizza was a success. I have attempted cracker style crusts before and never got the results I did yesterday. It made me feel good I was able to make a decent cracker style pizza that I actually thought tasted very good.

The water, olive oil and GM self-rising flour were just mixed with a fork until the mixture was crumbly. The pieces of dough then were just gathered together and put into plastic wrap. There was a little olive oil in the one plastic container, but I thought I would just let that there and proceed. I did not add any more water. The wrapped dough ball was put into the heated cabinet, because I had read Peter's post that John (Fazzari) had helped him that a warmed up cracker style dough works better when it is warm to be able to roll it out. I also had read about a cracker style dough looking like a brain. The dough sat in the warming cabinet for about an hour. The warmed dough rolled out fairly easily. Since I was going to be baking in at hotter oven temperatures I did par-bake the crust and docked it, and baked on parchment paper. I had made a mixture of Italian seasonings and Romano cheese before I attempted this pizza. The dough skin gathered some leftover mixture of Italian seasonings and Romano cheese. regular market sauce was used to dress the pizza, along with the blend of Italian seasonings and Romano cheese. The smoked provolone and cheddar worked out very well on this pizza. The cheese mixed melted well and tasted very good. Fresh hot Siclian sausage was used on this pizza. It was purchased fresh at market yesterday morning. I think the photos will explain themselves on how I made the cracker style pizza. I did not cut the pizza exactly as it should have been.

The little piggies really loved this pizzas. They really got into it. A couple of the piggies were almost blown away by the pizza. I didn't have time to eat yesterday at all because I was busy. I had three pieces of this pizza and really liked it. My taste testers really liked this pizza too, and asked if I was going to make this style of pizza all the time. I said no, because it took too many steps, but wished I could make this style of pizza to offer to customers.

I probably never will know how close I came to a IMO's pizza, but this is a link to what a bottom crust looks like on Slice/Serious eats. http://slice.seriouseats.com/archives/2009/11/imos-pizza-st-louis-style-mo-provel-cheese.html


Sunday, December 14, 2014

Tomato Pie Crust made with Central Milling Diastatic Malt..Recommended by Tony Gemignani

The second experiment of the boardwalk style dough with the Central Milling low moisture diastatic malt at 2% went well.   The rim crust was a lot airer and moister when adding the diastatic malt.  I only had one slice, and not until it cooled down, because it was the last boardwalk style pizza of the night.  I had ran out of boardwalk style dough balls because so many customers were purchasing whole pies around suppertime yesterday and into the evening.  I had 4 more customers that wanted whole pies but could not make them for my customers.  I can never predict how much dough to make at market.  Last week I had a lot of dough balls left (both boardwalk style and Detroit style).  My granddaughter had stopped at market after work and she ate one slice.  She also said the pizza crust was very good from using the malt and she preferred that slice over my regular boardwalk style slices.

The dough ball opened up very easily.  I did not have time to take photos of the poppy seed spacings were when the dough ball had warmed up.  The photos of the dough ball with the poppy seed spacings were taken right after it was removed from the prep fridge.  

A man and wife that are regular customers of mine I told the dough for the pizza was an experimental dough because I ran out of dough balls. They both wanted to try the pizza.  They both said they thought the pizza with the malt is better in the taste of the crust and they both liked how moist and airy the rim crust was.  As soon as the woman tasted a slice she ordered another slice.  The man also makes pizza and he asks me different times about making doughs and pizzas.  He also has a BS.  He also liked the pizza slice with the malt better.

I didn't want to fool around more than I had to in taking photos of the crumb when it was cut on the freshly baked pizza because I knew I would be selling the rest of the pizza.  I did take more photos of my slice after I was finished waiting on customers.  As can be seen in the photos the rim crust was very moist.  Most of the photos that are of the rim crust do show the true colors of the rim crust because they were taken closer.  The photo of the whole pizza in the oven also shows the true color of the rim crust.  The only thing I am not sure about is if the bottom crust is as crispy as my normal crust.  Until I had time to try my slice it was still good, but not as crispy as my regular boardwalk style slices.  I did not reheat my slice because I still had to finish the Sicilian pie.


Thursday, December 11, 2014

A few crazy videos that were done at market

These were a few videos that were done at market.  Pizza equipment was used and also a dough skin.  I guess I am just crazy at times, but at least I had fun.


Tony Gemignani's speech at Google about the “Pizza Bible”

This is Tony Gemignani's speech at Google about the “Pizza Bible”

Great information about how Tony got started in making pizza and also awesome information about making pizzas.  If you want to learn more about making pizzas "The Pizza Bible" is a good book to purchase.


Friday, September 19, 2014

Another Video from Frank Giaquinto on dressing a NY style pizza

Frank dresses a NY style pizza. Frank did have to pick the skin up (before dressing) because the skin was sticking a little to the wooden peel. The skin sat on the wooden peel for awhile until the Sicilian pie was done. Frank quickly tossed a little flour on the wooden peel and then laid the skin down on the wooden peel again. The pizza did not stick when Frank slid it into the oven. Frank talks about when a pizzeria is busy then the pizzas are not burned because you are always watching the pizzas in the oven. I know that is the case with me too. I don't burn pizzas when I am busy. Frank added a little Parmesan cheese to the middle of the sauce when he first was applying the sauce. Frank said then the Parmesan cheese spreads easily to combine evenly into the sauce.

The cheese on Frank's NY style pizza was the cheddar I normally use at market.