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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Wednesday, November 24, 2010

Monthly Challenge "Candy" at pizzamaking.com October

There is a monthly challenge each month on http://www.pizzamaking.com/forum/index.php  If anyone is interested what monthly challenges there were, this is the link.  http://www.pizzamaking.com/forum/index.php/board,62.0.html

Many members come up with great looking pizzas for the monthly challenges.

For the month of October 2010, the monthly challenge was "Candy".  I made a pizza for the challenge October 14, 2010

This was my pizza for the “candy” challenge..  This pizza was baked in my home oven on the baking stone in the top rack position.  Toppings on this pizza are mild white cheddar cheese, papaya strips (cut up), dried cherries, cinnamon, and candied pecans.  I placed some candy corn and other candies on this pie after the bake. The combination of the crunchy candied pecans, dried cherries, papaya, candies, white mild cheddar cheese and cinnamon went well together in my opinion.

Since I really like cinnamon in so many ways and recently read this article in our local newspaper about the benefits of cinnamon, this is another reason I decided to include cinnamon in this pie.


The dough I used for this pizza was the Preferment Lehmann dough, which is a dough made with a poolish.


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