Learning Knowledge to Make Pizza: Another V&N Clone Attempt Tuesday 11/23/10

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.

Thursday, November 25, 2010

Another V&N Clone Attempt Tuesday 11/23/10

I tried another attempt for a V&N clone Tuesday. I mixed the formula Peter set-forth and left the dough sit out for a total of 17 hrs. I did reball the dough several times. This attempt for theV&N clone was made at market today. This is what the dough balled looked like before I used it to bake into a pizza. The dough ball was rolled with a rolling pin and then opened the rest of the way as I normally open a dough ball. The dough ball was the right amount for a 14" pizza.

Dough Formula Peter (Pete-zza) set-forth

Ceresota or Heckers Flour (100%):
Water (55%):
IDY (0.283%):
Salt (2%):
2% Milk (fresh) (11.98%):
Total (169.263%):
136.65 g | 4.82 oz | 0.3 lbs
75.16 g | 2.65 oz | 0.17 lbs
0.39 g | 0.01 oz | 0 lbs | 0.13 tsp | 0.04 tbsp
2.73 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
16.37 g | 0.58 oz | 0.04 lbs | 3.27 tsp | 1.09 tbsp
231.3 g | 8.16 oz | 0.51 lbs | TF = 0.053
Note: Dough is for a single 14” pizza; nominal thickness factor = 0.053; the formulation does not take into account any added bench flour (estimated at around 12% of the weight of formula flour noted above); no bowl residue compensation

Another member of the forum (BTB) posted he thought that sugar might need to be added to the above formula to get the crust to brown better. Peter posted that he thought the formula might need some more salt and sugar could be a possibility to add, to help brown the crust.

Norma