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.

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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, November 15, 2010

Flour and Different Absorption Rates

The hydration of pizza dough and how your pizzas will try out are affected by what kind of flour you use to make your pizza dough.  The hydration of a dough can be stated as a number that represents the ratio of the weight of water in a recipe to the weight of flour in the recipe  It can be used with baker's percents for other ingredients to scale recipes up or down

Millers and flour manufacturers also use hydration numbers in relation to the flours that they mill and sell  The main numbers that they use are "rated absorption values" and "operational absorption values” Bakers would not know what amounts of water they should start with when using different flours.

Flours do have different absorption values.  For instance regular All purpose flour has a lower absorption values than a bread flour.  You would get different results in making pizza with using an all purpose flour compared to a higher protein flour, like a bread flour.  All depending on what kind of pizza dough you want to make, the decision on what kind of flour to be use, should be taken into consideration.

I use high-gluten flour to make most of my NY style pizzas.  It is a harder flour to find, but different Wholesale Clubs do sell high-gluten flour, but in larger amounts.

There are also different kinds of flours.  Some examples are unbleached, unbromated, bromated, some with malt barley added and also other kinds.

I will post more on flours and different absorption values later.


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