Learning Knowledge to Make Pizza: Fairmount Bagel into a Pizza Dough with Milk Kefir

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, November 27, 2010

Fairmount Bagel into a Pizza Dough with Milk Kefir

The weather in our area is really getting colder. There were a few snow flurries this morning. I don't like when it gets colder in our area, but this is one thing everyone needs to get used to if they live around Pa.

I decided to try a formula for bagels I had tried before. I really liked the bagels. They were the best bagels I have ever eaten. This time I decided to use the formula to make pizza dough. I will see if the eggs added to the formula will help the crust of this bagel dough pizza brown. I would think it would, especially since there is also honey added to this dough and malt powder. I will wait to post the formula until I see if this pizza is successful or not. I also used a milk kefir poolish in this bagel pizza dough to leaven the dough. This dough was very sticky. I have no idea it I will be able to open this dough.

I will post if this formula does or doesn't work out.

Norma