Learning Knowledge to Make Pizza: Chau's formulation for pizza baked in the Blackstone Pizza Oven

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.

Saturday, May 30, 2015

Chau's formulation for pizza baked in the Blackstone Pizza Oven

I used Chau's formulation for his elusive yet “Perfect” pie. I want to thank Chau again for his formulation with Buttered Flavored Crisco and egg whites. I really enjoyed this pizza. The rim crust was sort of crispy and the rim crust had good oven spring. The bottom crust was crispy enough for my tastes. Chau's dough was very easy to open.

The mixer didn't want to mix this small amount of dough well. I used the flat beater in two stages. The spiral dough hook was tried but it didn't want to do much. The dough was then strengthened using stretches and folds. Chorizo meatballs were started yesterday and fried this morning. I used Craig's Calabrian chili oil in the Chorizo meatballs. The sauce was spread on first, then the sliced in half Chorizo meatballs were applied. Next spring onions were sliced thin and applied with fresh cut basil strips. Cheese was applied on top. After the bake more fresh basil was cut onto the pizza. The toppings went together well.

There appeared to be a little leapording going on but I don't know where that came from. I dropped a few poppy seeds in the dough in the plastic container. I didn't try to do that but that is what happened.

Norma