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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.

Pizzas

Pizzas
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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Friday, December 18, 2015

Trying Ischia starter and IDY in pizza dough.

Experimenting with the Ischia starter and IDY in a dough to see what happens.  This was the first experiment.

Norma
















Sunday, November 1, 2015

Papa John's Clone Cookie

Peter's PJ's clone cookie dough mixed well, and the cookie baked well in the 10” dark cutter pan in the home oven. When using a pot holder there was a small problem in making a dent in the dough before the cookie dough was set. The problem was when using the dark cutter pan the cookie stuck to the bottom of the pan. It wasn't as bad as the cake aluminum pan that was tried before. A metal spatula could be used to take slices of the cookie out, but there is no way the cookie would budge without a spatula. The PJ clone cookie does taste very good.


Norma








Wednesday, October 28, 2015

Pizza Rat Delilah Eats Detroit Style Pizza at Market.

I was a pizza at market today making pizzas. The top of the hat can't be seen, but it was also a pizza. I even wore my pizza socks today. It was almost the end of market today, and a man came up to the stand and asked if we had any Detroit style pizza left. I said there is a dough in the proofer, but it would take about 15 minutes to bake. The man said he would be back because he loves Detroit style pizza. When he came back my helper and I saw he had a friend with him. The friend was a rat named Delilah. Delilah was very friendly and we petted her. Delilah was licking her chops waiting to get a taste of the pizza. When I gave the slice to the man Delilah wanted some Detroit style pizza too. The resulting video is of Delilah eating the Detroit style pizza. You never know what is going to happen at market.

Video of Delilah the "Pizza Rat" eating a Detroit style pizza.


As always at the end of the day a pizza woman has a lot of confessions to do. My friend, Sister Deb at market let me do the confessing


Norma







Thursday, October 22, 2015

Pumpkin Dough Pizzas

The first pumpkin pizza was dressed with the Libby's pumpkin that had added plain hummus.  Heavy cream was used to thin the pumpkin and hummus so it could spread.  Then spinach was applied and the pizza was topped with the regular cheese that is used at market.  I had purchased fresh country bulk sausage at market and added fennel, crushed fresh garlic, added some oregano and salt and pepper.  That mixture was applied in small pieces not cooked.  I also had purchased some pecans at market in the morning and they were roasted in the deck oven, and then ground up.  The ground up roasted pecans were applied after the bake, along with a swirl of the good home made mozzarella stracciatella from La Bella Marketplace.  The mozzarella stracciatella was applied with a plastic pastry bag.  Those combinations of dressings were very good on the pumpkin crust. 

The second pumpkin pizza was dressed with the regular cheese and sauce that is used at market.  The sauce was applied in a spiral pattern.  Hormel Rosa Grande pepperoni was used.  Fresh basil was cut on the pumpkin pizza after the bake.  Those dressings were also very tasty.

For other interations of pumpkin pie pizza this is the thread on the pizza making forum where they were done. http://www.pizzamaking.com/forum/index.php?topic=39722.0

Thanks Peter (Pete-zza) for all of your help in converting and figuring out formulations!


Norma