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, December 22, 2010

25 Day Cold Fermented Milk Kefir Dough Baked into a PIZZA :)

The pizza was made Tuesday 12/21/2010 out of the 25 day old cold fermented milk kefir dough ball. I let the dough warm-up for about three hours.  I didn’t have a lot of hope for this dough ball to be turned into a pizza.  I couldn’t see much rise in this dough ball in the 3 hour warm-up.  When I opened the dough ball it didn’t have a lot of bubbles in the skin. The dough ball was easy to open. When the pizza was place into the oven, the rim didn’t seem to rise very fast.

The finished pizza did have a good complex taste in the crust and even browned, although it seem to brown in spots.  I can’t figure out why it browned in spots, but at least it did brown.

Steve and I gave some of our taste testers slices of this pizza and they thought it was good.  Even one customer asked about the pizza and we gave him a slice. He thought the crust did have a good complex taste in the crust.  We told him it was a dough ball cold fermented for 25 days.  He then wanted to give his wife a slice, so we gave him a slice for his wife.  Steve and I thought the crust did have a little sourdough taste, but we thought it was good.

Miracles do happen.

We had two different Santas that visited Steve and me today at market.  I guess he knew I wanted this dough ball to turn into an okay pizza.


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