Learning Knowledge to Make Pizza: Milk Kefir Dough Ball Cold Fermenting for 24 days-I don't know if I am trying to go for a record of a cold fermented dough ball or not..LOL

Welcome...

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.

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.

Monday, December 20, 2010

Milk Kefir Dough Ball Cold Fermenting for 24 days-I don't know if I am trying to go for a record of a cold fermented dough ball or not..LOL

This milk kefir dough ball has been cold fermenting for 24 days. I plan on using it to try a bake a pizza tomorrow. I did directly put this dough ball into the refrigerator after I mixed the final dough. These a few pictures of the container I used to cold ferment this dough ball and the dough ball top and bottom, this morning. There aren't any holes in the lid or anywhere on the container. The dough ball doesn't have any speckles or dark spots on the dough.

Norma