Learning Knowledge to Make Pizza: August 30, 2010 One more Pizza in the BBQ grill set-up for this past summer

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.

Sunday, December 19, 2010

August 30, 2010 One more Pizza in the BBQ grill set-up for this past summer

I made another pizza in the BBQ grill set-up with firebricks. I changed two things that night. I used soapstone for the bottom stone. that was placed on top of the grates of the BBQ grill. I also place another steel pan on top of the steel pan that has firebricks placed inside that pan. The steel pan is just like the steel pan with the firebricks. I forgot to bring home my IR gun, so I wasn’t sure of the soapstone temperature or the top of the steel pan temperature. I heated the BBQ grill for about an hour.

This pizza was made with the Ishcia starter incorporated into the Lehmann dough. The dough was made Wednesday, bulk fermented for about 6 hrs. then balled and cold fermented until the night of the bake.

Norma.