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

Friday, November 19, 2010

Another Pizza Making Adventure-Making a Pretzel Pizza

DNA Dan, a member on http://www.pizzamaking.com/forum/index.php helped me go though the process of trying a pretzel dough into a pizza crust.  DNA Dan also made a beautiful pizza out of pretzel dough. This pizza was made last February.

I tried a pretzel dough and made the dough and let it cold ferment for a day.  I saved some of the dough and made soft pretzels, also.  I think the taste of this crust does taste like soft pretzels and the soft pretzels were tasty.

3 cups KAAP flour
1 Tablespoon brown sugar
1 teaspoon sea salt
1 Tablespoon IDY
1 Tablespoon diastatic malt powder King Arthur
1 ½ cup water
1 teaspoon oil
I had to add a little extra water to make this dough a little sticky.
pretzel salt

For dipping the soft pretzels and brushing the rim of the pizza

Tablespoons baking soda
1 qt. water

Dissolve baking soda in warm water

I was just going to put some mozzarella with the little cheezer hot dogs, and dollops of sauce, but decided to make something different to dress this pie.  I made something like a Bavarian Cream.  I used ricotta, cream cheese, one egg beaten, 2 tablespoons of powdered sugar, ½ cup light cream and whisked them together on the stove until they were creamy.  I then put that mixture in the fridge.  This dough was fermented was 24 hours.  
The pie was dressed with the above ingredients, mozzarella, and sprinkled with a mixture of cinnamon and sugar.  The crust of this pie did taste like a soft pretzels. The soft pretzels were dipped into the baking soda and water solution for about 10 seconds. I brushed the rim of the pizza with the baking soda solution.  I did put some pretzel salt on the rim, but not very much. This pretzel pizza was baked on the stone on the bottom rack at 450 degrees F. 


No comments:

Post a Comment