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

Friday, December 17, 2010

Adventures in Trying to Make a Boardwalk Pizza first pizza 8/21/2010

If anyone is interested in seeing what kind of adventures and escapades other forum members and I had on pizzamaking.com and in trying to create a NJ Boardwalk Pizza, this is the link.  The whole thread was kinda like a soap-opera and it still isn’t finished....lol It was always going back to the drawing board, in that thread.  I will post the pictures of my other attempts in trying all the attempts I did, when I was trying to make a clone pizza.
http://www.pizzamaking.com/forum/index.php/topic,9068.0.html  If you look down in this thread, you can see my first attempt to make an attempt on a Mack's clone.
I have gone back to the drawing board in trying to formulate a starting point for a clone Mack’s or Mack and Manco pizza.
I have thought about the longer ferment and what I might try to possibly get better results.  I looked though the New Kitchen Aid Dough Making Method starting at http://www.pizzamaking.com/forum/index.php/topic,3985.0.html 

I was going to keep my current formula, but go about making the dough in a different way for the first test.
I was striving for a final dough temperature of around 65 degrees F.  I planned on just mixing the water and flour and then incorporating the IDY, salt, and then finally the oil later in the mix. Since scott r thought this dough might be a longer mix time, it got me thinking about how to go about the mix and then the longer ferment.  The reasoning behind this is, if I am trying to stimulate what Mack’s might be doing to get a longer ferment, this might be something they are doing, in the heat and humidity of Wildwood or one of Mack's or Mack & Manco pizza businesses.
I don’t want to try sugar at this point in the experiment.
I might need to go back to the drawing board many times.

Flour (100%):     1559.77 g  |  55.02 oz | 3.44 lbs
Water (60%):       935.86 g  |  33.01 oz | 2.06 lbs
IDY (0.20%):           3.12 g | 0.11 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp
Salt (1.75%):           27.3 g | 0.96 oz | 0.06 lbs | 5.69 tsp | 1.9 tbsp
Olive Oil (2.5%):      38.99 g | 1.38 oz | 0.09 lbs | 8.67 tsp | 2.89 tbsp
Total (164.45%): 2565.05 g | 90.48 oz | 5.65 lbs | TF = 0.09
Single Ball:   513.01 g | 18.1 oz | 1.13 lbs

Links to some more recent attempts..lol






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