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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Saturday, December 4, 2010

May 2010 Monthly Challenge: Birthday

I haven’t tried to make many deep-dish pizzas, but I really love them.  I decided to make a deep-dish Birthday Cake for this challenge.

I used a yellow cake mix, for the deep-dish pie.  The deep-dish Birthday Cake was dressed with white chocolate shredded, ( to simulate cheese) fruit slices that were rolled with a rolling pin to create green peppers, parsley, pepperoni,  marshmallows rolled and cut with a scissors to simulate mushrooms and red Swedish fish to simulate anchovies.  The icing was just a basic butter cream icing that I added food coloring to simulate the tomato sauce.  I didn’t realize I didn’t have enough red food coloring so my tomato sauce is on the pink side.

The birthday deep-dish pizza I made May 15, 2010 stayed  fine for a few days.  No need to heat it up.  Below is a picture of another slice.

I want to wish everyone that might read this, a  “Happy Birthday”, whenever their birthday is.

Our birthdays are like feathers which sway in the wings of our life time.

Hey everybody, it’s a fine, fine day,
And our celebration is underway,
At our Birthday Pizza Party,
You’re all sweet enough,
So we changed tradition,
And they’ll be no cake,
On this expedition,
We’ll have a Birthday Pizza Party,
Yes, a Birthday Pizza Party,
Forget the candles,
And dishin’ out little pieces,
The main course will be,
Individual pizzas,
At our Birthday Pizza Party,
Our Birthday Pizza Party,
It will be so much fun,
We’ll have a ‘feasta’,
While everyone’s eatin’,
Their birthday pizza,
At our Birthday Pizza Party,
Yes our Birthday Pizza Party,
Everybody sing it now,
“Birthday pizza to all,
On the street and in the mall,
It’s a wonderful party,
Birthday pizza to all”

Happy Birthday by: The Chipmunks



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