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
click on picture to go to post

Saturday, November 27, 2010

Vital Wheat Gluten-a little explanation and one formula

VWG is Vital Wheat Gluten that can be added to regular bread flour to make the flour act more  high-gluten flour that pizza operators use.  These are some places that vital wheat gluten or VWG can be found.  VWG can be found in some supermarkets or grocery stores, too.  There are other places on the web that VWG can be purchased.  I am giving some examples where it can be found.


This is one formula using VWG to increase the protein of King Arthur Bread Flour.  This formula and others are posted on pizzamaking.com.  This formula was posted by Peter (Pete-zza)  This is a Lehmann dough.

14" Pizza

KABF/VWG Blend* (100%):
Water (62%):
IDY (0.375%):
Salt (1.75%):
Olive Oil (1%):
Total (165.125%):
241.43 g  |  8.52 oz | 0.53 lbs
149.69 g  |  5.28 oz | 0.33 lbs
0.91 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
4.23 g | 0.15 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
2.41 g | 0.09 oz | 0.01 lbs | 0.54 tsp | 0.18 tbsp
398.66 g | 14.06 oz | 0.88 lbs | TF = 0.09135

* The KABF/VWG Blend comprises 234.71 grams (8.28 ounces) King Arthur bread flour and 6.72 grams (0.24 ounces) Hodgson Mill vital wheat gluten (about 1 ½ t.)

The closest arrangement that I could find that seemed to meet my requirements is the one that member Pete Waldman described at http://www.pizzamaking.com/forum/index.php/topic,6585.msg56478.html#msg56478. In the Waldman arrangement, the pizza stone is placed at the top-third of the oven and preheated at an oven setting of 550 degrees F for about 45 minutes, followed by turning on the broiler element for about 10 minutes. The oven setting is then turned back to 550 degrees F

Peter was trying to find an oven arrangement to make a better looking pizza, in a home oven.  There are many ways to try to make a home oven bake a better pizza.  I will post about that later.
Peter’s pizza did turn out very artisan looking with using this oven configuration.


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