Learning Knowledge to Make Pizza: Didier Rosada and Professor Raymond Calvel

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.

Monday, November 8, 2010

Didier Rosada and Professor Raymond Calvel

I am going to blog a little about Didier Rosada and Professor Raymond Calvel. These are two great men, that have studied how flour, yeasts and other ingredients are used to make dough. Not specially pizza dough, but from their studies and teachings can tell us more about fermentation, yeast types, finished dough temperatures, gluten development, flours and all the other factors and chemical development in doughs can all come together to make the best dough you can possibly achieve.

Understanding all of this is difficult to understand, but when reading any of Didier Rosada’s or Professor Raymond Calvel's writings or anything that can be found on the web about their teachings, it all helps to understand what might be going on in any dough, be it pizza or bread dough.

I will blog more in the future about these great men that have written and studied so much. If you can understand even a little about their teachings, it can help you to achieve better dough.

Norma