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

Sunday, December 19, 2010

July 18, 2010 Another attempt in the BBQ grill set-up-one with beer

I made two more doughs to test in the BBQ grill set-up.  Both of them were going to be room fermented doughs.  The first dough I used cake yeast as the leavening agent and the second dough I used the bottom yeast from a bottle of beer Steve (Ev) gave me.  He home brews beer and gave me two bottles to try. I drank the one bottle and left the yeast that had settled on the bottom to try out in this experiment.  I changed the formula instead of using more “00" flour and KASL, to using Kyrol flour as the main flour, in combination with the “00" flour.  Both doughs used the same combinations of flours, the same amount of sea salt, and the hydration remained the same.  I used the beer yeast (from the liquid left in the bottom of the bottle) as part of the water hydration percent. Both doughs were made within a half an hour of each other.

The flours were sifted for both of these experimental doughs.  They were both mixed by hand.

I am also going to try out another small  frozen dough ball that is my regular preferment for the Lehmann dough.  I will post when the experiments are baked.

First picture water and beer liquid used to ferment the dough.
Second picture two experimental doughs, with cake yeast dough on left and beer yeast dough on right.

Third picture is bottle of beer, that I didn’t drink.

Since it has been hot in our area, and I really don’t like to turn the oven on unless I have to. I am using the BBQ grill set-up again today to see what kind of results can be achieved, in 3 different doughs.

I also picked three kinds of tomatoes from my garden to dress the 3 pies.  They were one kind of San Maranzo, grape tomato, and Amish Paste.  I tasted all of them and the grape tomatoes are the sweetest. I used 6 in 1 sauce and Foremost Blend of cheese also to dress the pies.  I picked some opal and regular basil to top the pies after baking. The first pie I used the grape tomatoes, which was my regular preferment dough.  I decided at the last minute not to use a small dough ball and see what would happened in the bake using a regular sized dough ball, but letting it much thicker. The second pie, which was the cake yeast pie, I used the Amish Paste Tomato.  The third pie which was made from the sediment from the beer, I used the San Mananzo tomato.

In all, I think all of these pies were good and all the crusts had a different taste.  I would have let the cake yeast dough and the beer sediment dough ferment longer, but it soon was going to get dark outside, so I decided to use them before it got dark. All the doughs were easy to open and didn’t show signs of overfermentation.

I baked the preferment for the Lehmann dough first, The cake yeast pie second and the beer sediment pie last.  The pictures are below of how the cake yeast dough looked and also the beer sediment dough on the top and underside of the dough, so it can be seen how the dough looked before the bake.  I don’t know why but the cake yeast dough did expand more than the beer sediment dough, but the cake yeast dough didn’t have as many bubbles on the bottom.

In conclusion, I still am mystified how dough works and also how different yeasts can produce different results.  The only reason I changed the formula to include Kyrol flour as the main flour, was because in my last bake the crust rim didn’t get as brown as I wanted, and I know I don’t have a set-up for the BBQ grill to get to much higher temperatures.

I took the temperature of the bottom firebricks and bottom of the steel pan before each bake. As can be seen the temperatures did go up until I opened and dressed each pie.

First pie, bottom firebricks 535 degrees F.  Bottom of steel pan 537 degrees F
Second pie, bottom firebricks 628 degrees F Bottom of steel pan 592 degrees F
Third pie, bottom firebricks 672 degrees F.  Bottom of steel pan 657 degrees F.

Another thing about baking these pies that I am curious about is the first pie, that was left really thick, didn’t need a pan put on the bottom after baking for awhile.  It browned okay without using any pan and didn’t burn.

This post needs some pep, so here are two videos from that summer night, to give this post some pep.

“Ladies’ Night”

For baking music, this is good.
“Oh What A Night”

Which pie do others think would taste best, just by looking at them?


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