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.

Total Pageviews

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 5, 2010

Learning Pizza Maker, Does need time to celebrate sometimes.......

I have always been glad when I try a new pizza or dough and the results are good.  It makes me feel like I have accomplished something and have learned more about pizza making.  The journey is long, when learning all the variables that go into pizza making.  Each week I learn new ways to go about making different kinds of dough or even different kinds of dressings for pizza.

I marvel at many pictures of pizzas, and wonder how they might taste.  As I have said in my Welcome, many people have helped me along this road in learning.  My thanks to all of them! :)

When I make a new kind of dough, I always wonder how it will turn out.  Recently, when I made the milk kefir poolish Fairmont Bagel dough, I was surprised and glad that pizza turned out so well.  When Steve and I saw how the pizza was baking in the oven and had good oven spring and then was browning so well, it gave me a feeling of accomplishment.  A new idea did work!  :)  With only basic ingredients, it is amazing to me, what differences can be obtained in a finished pizza.  I had some failures along the journey, but that is to be expected.

Who knows where this pizza making journey will take me.................

From the joy of a new pizza to a celebration last evening, it is good to be able to kick up my heels either way. :)  At least I still have somewhat of a brain to learn and also good enough health to go dancing all night long.  I am thankful for both!

I derive pleasure from the simple things in life.  I have never been someone that needs anything expensive or upscale.  I like gardening, family, friends, pizza making friends, pizza making, and other things that are simple.

My life has had it share of ups and downs, but I look forward to each day to see what I can learn.  Even my old brain still can learn. :)


Pictures of new milk kefir Fairmont Bagel Pizza and celebration last evening.

No comments:

Post a Comment