Learning Knowledge to Make Pizza: Summertime Peach Delight Detroit Style Pizza in the Blackstone pizza unit

Welcome...

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.

Friday, July 11, 2014

Summertime Peach Delight Detroit Style Pizza in the Blackstone pizza unit

Oh, the power of yeast.:) I brought home two Detroit style dough balls from market that were highly fermented and then froze them. The power was off too, so I did not know if the dough balls would be any good. I took a frozen dough ball out of the freezer and put it into the refrigerator before I went to market today. When I got home it still was partially frozen. It was pressed in a steel pan anyway and put it into the oven with the light on. The dough rose well.

I decided to make a “Summer Peach Delight” pizza out of the dough. I started with a higher temperature in the BS but saw that the cheese probably was bubbling too much. Then the temperature was lowered. The final “Summer Peach Delight” turned out delicious in my opinion. Aleppo peppers were used in the sauce for the peaches. The new cheese was used in combination with cheddar. I like the taste of the cheese blend on this Detroit style pizza.

Norma