Learning Knowledge to Make Pizza: day 0, day 2 and day 3 in making your own starter for a pizza posted on Slice

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.

Thursday, December 2, 2010

day 0, day 2 and day 3 in making your own starter for a pizza posted on Slice

If anyone is interested in trying to make their own “wild yeast” starter for a pizza, Slice has been following Donna Currie in her adventures from day 0 in making a starter for pizza. I did post about before the article from Slice, but if you want to see the progression, here is day 0 to day three to see how a "wild yeast" starer is made. These are also the links.. Making a “wild yeast” starter is used to make a sourdough crust for pizza. Just because it is called sourdough, doesn’t really mean you pizza crust will then be sour. Using any kind of starters for leavening a dough for pizza, can give you different results from ADY or IDY. Usually using a starter will give you a more complex flavor in the crust and a different crumb in the rim.

http://slice.seriouseats.com/archives/2010/11/how-to-make-sourdough-starter-day-0.html

http://slice.seriouseats.com/archives/2010/12/sourdough-starter-along-day-2-how-to-make-sourdough.html

http://slice.seriouseats.com/archives/2010/12/sourdough-starter-along-day-3-how-to-make-sourdough.html

As I posted before, I will show and tell how Toby, helped me with starting a "wild yeast" starter. He was always a great inspiration to me, in learning about starters and also the great pizzas he created.

Norma