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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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Monday, May 25, 2015

Hobart 20 qt. mixer mixing NY dough dough

There were 4 batches of dough that the final dough temperatures were taken today. The last batch was a Detroit style dough. I would have thought the final dough temperature for the Detroit style dough batch would have been higher than the boardwalk style dough batches because of the rest period and mixes on speed two.

The yeast for the boardwalk style doughs and the Detroit style dough batches were weighed on the small scale. The first IDY was also weighed on the larger scale. It looks like it didn't matter which scale was used for the IDY.

Some of the other photos show how soft the dough becomes when it sits on the bench a little. It also stretches not long after being mixed. Some of the photos shows oiled bagged dough balls, oiled dough balls, and one dough ball that was not oiled.

Three videos were taken of the Hobart mixing the dough if anyone is interested. The mixer is on speed one. The first video shows the mixing of water, flour, IDY, sugar and salt. The second video is after the oil is added to the dough. The third video is almost when the dough is finished mixing.




Norma

















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