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
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Sunday, December 19, 2010

July 2, 2010 Room fermented dough in the bbq grill with cake yeast-One pizza with Really Big oven Spring!

I decided to try a room fermented dough today for the BBQ grill firebrick set-up.  I wanted to try the flour Steve bought for me.  It was Farina “00" granora. flour.  I decided to also try out the cake yeast he brought me.  I only used the”00"  flour, cake yeast and all natural sea salt in this formula.

Flour (100%):                85.97 g  |  3.03 oz | 0.19 lbs
Water (63%):                54.16 g  |  1.91 oz | 0.12 lbs
CY (1.25%):                  1.07 g | 0.04 oz | 0 lbs |
Salt (1.5%):                  1.29 g | 0.05 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Total (165.75%):       142.5 g | 5.03 oz | 0.31 lbs | TF = 0.1

I mixed the dough this morning and let it sit on the kitchen table until this evening.  I let the firebricks heat up the same way I did the last time. Steel pan with firebricks, heated first, load bottom firebricks later.

That dough didn’t bake well.  The taste was good, and the crust was tender to eat, but no grill spring.

I decided since the grill was on to take a frozen dough out of the freezer, time defrost and let the center partly frozen to see how the pie would bake up.

The rim baked and center baked up nice for with my regular dough.

First 3 pictures "00" flour, cake yeast, sea salt, and room fermented.  Rest of pictures regular dough.


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