Learning Knowledge to Make Pizza: Norma's First Milk Kefir Dough by Pete-zza

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.

Wednesday, November 3, 2010

Norma's First Milk Kefir Dough by Pete-zza

Norma's First Milk Kefir Dough by Pete-zza
Total Formula:
King Arthur Sir Lancelot Flour (100%):
Water (62.7316%):
Morton's Kosher Salt (2.0706%):
Olive Oil (0.91814%):
Total (165.72034%):

Milk Kefir:
King Arthur Sir Lancelot Flour:
Water:
Total:

Final Dough:
King Arthur Sir Lancelot Flour:
Water:
Morton's Kosher Salt:
Milk Kefir:
Olive Oil:
Total:

298.38 g | 10.52 oz | 0.66 lbs
187.18 g | 6.6 oz | 0.41 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A

0 g | 0 oz | 0 lbs
41 g | 1.45 oz | 0.09 lbs
41 g | 1.45 oz | 0.09 lbs

298.38 g | 10.52 oz | 0.66 lbs
146.18 g | 5.16 oz | 0.32 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
41 g | 1.45 oz | 0.09 lbs
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A
Note: Dough is for one 14" pizza; the milk kefir is 13.74% of the total formula flour and its percent water is 100%; no bowl residue compensation

I did not indicate any target dough ball weight in the above formulation but if you wanted to use a thickness factor of 0.10 for a 14" pizza, the target dough ball weight would be 3.14159 x 7 x 7 x 0.10 = 15.39 ounces (436.41 grams). Of course, if you want to get closer to the target dough ball weight, you can use a smaller Dough Weight in the tool.