Learning Knowledge to Make Pizza: I tried an experiment with making Pizza Cones 3/02/10

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 16, 2010

I tried an experiment with making Pizza Cones 3/02/10

I used the Giordano's style dough when trying to make the pizza cones. I first rolled out the dough and tried to form them on a wooden waffle cone mold. I pinched the end of the dough. It was easy to do this with all the oil in the Giordano’s style dough. I then put the cone mold and dough on a screen and put them into the oven. I rotated the cone different times. On the pictures it can be seen the marks on the pizza cone from the screen. Then the cone was filled with sauce and dressed on the top with cheese and small triangles of pepperoni. I cut a hole and made a holder out of an aluminum pan and put the pizza cone back into the oven until it was finished. The resulting pizza cone was very good and the crust was crispy. The pizza cone didn’t leak. There would have to be some modifications in the size of the cone, but this was a start. The Giordano’s style dough did work out good and it held the topping in well. Giordano's Style dough recipe, that I had used for a deep-dish pizza was about 41% hydration. With all the oil used in that formula it is easy to roll out the dough and also to make it stick when pressed.

Norma