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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Friday, December 3, 2010

March 2010 Monthly Challenge.."anything except dough"

The monthly challenge at http://www.pizzamaking.com/forum/index.php/board,62.0.html was "anything except dough".  I don't always go into the monthly challenge, but sometimes I do.

This challenge was interesting to me.  I decided to do a pizza crust with potato starch and tapioca flour with added Betty Crocker Seasoned Skillet Hash Browns.  Since the Hash Browns have added onion, I thought that would add to the taste of the crust.  I could have grated my own potatoes, but have used these Betty Crocker Seasoned Skillet Hash Browns for breakfast many times and like them.

The ingredients I used were:

1/3 cup Tapioca Flour
1 cup Potato Starch
1/4 tsp. Baking Powder
1/4 cup milk ( I added ½ tsp. Baking Soda and ½ tsp. Apple Cider Vinegar to the milk) this makes the mixture foam and creates something like buttermilk
½ tsp. IDY
½ tsp. Sea Salt
1 egg beaten well
½ cup water
1 package of Betty Crocker Seasoned Skillet Hash Browns

I mix the crust together and refrigerated it overnight.  When I checked on the mixture in the morning it was hard. I guess the potatoes absorbed the water. I then added another ½ cup warm water.  This seems to make the mixture better.

Aluminum foil was first put on the pan with olive oil The crust has some extra olive oil drizzled on before baking and then was baked without the topping until it was almost finished.  It was then dressed with red caramelized onions, eggs scrambled, bacon, cooked sausage links, White American Cheese, Parmesan cheese Asiago Cheese and a drizzles Texas Pete’s Buffalo Style Chicken Wing Barbecue Sauce mixed with butter.  A few pieces of Italian Parsley were used for the garnished.


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