Learning Knowledge to Make Pizza: Pizzas Baked in Steve's WFO

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.

Monday, November 22, 2010

Pizzas Baked in Steve's WFO

These are some videos of some pizzas baked in Steve's WFO. Steve and I used different formulas for our doughs. I will post some finished pictures of these pizzas in my next post.

A video of dough I made for bake on October 15, 2010. This dough was an Ischia starter dough, that I made.

http://www.youtube.com/watch?v=dJf7t3FchmA

Another video of baking a pizza in Steve’s WFO with a dough only leavened by Ischia starter.

http://www.youtube.com/watch?v=Y751k9kAbzo

This is a video of Steve’s WFO baking a pie made with Caputo flour and cake yeast. The dough was a room temperature long ferment. Steve made this pizza dough.

http://www.youtube.com/watch?v=_cRWcANE-Uo

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