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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Thursday, November 18, 2010

Next Attempt for V&N Pizza-dough ball

This is how the dough ball I made  yesterday morning looked last evening and this morning.  I will probably try this next attempt sometime today.

Picture 1 Last night after reballing dough ball
Picture 2 This morning how dough ball looks on top after being refrigerated overnight
Picture 3 This morning how dough ball looks on bottom after being refrigerated overnight.

I hope this next attempt will work out okay in my home oven.  I am ready for another pizza like I had on Tuesday.  I found I really do like a very thin crust pizza.  After all my attempts with the Ultra-Thin 1/16 " pizzas, I though the crust was too bland and gave up on making that type of pizza, until recently.  I guess I always will continue to learn what kinds of pies I can achieve.  Pizza making is a very interesting hobby.


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