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

Milk Kefir Poolish

This is a little explanation as what a poolish is. A poolish is equal amounts of flour and water (or milk kefir or natural starters). When a poolish is mixed it is left to sit, either at ambient room temperature, in a oven with just a light on, or even in a homemade proofing box. I will post later what a homemade proofing box is. I made one with a few things from our local hardware store.

The poolish is usually added to the rest of the ingredients after it has bubbled (as in the milk kefir) or classically left sit until it reaches the break point. The break point is when the bubbles start to recede and before they fall, or cave-in.

The ambient temperature will then tell when the poolish is ready to be incorporated into the final dough. You can't let a starter get too hot, or it will kill the yeast. An oven with the light on or some kind of proofing box is good to let a poolish bubble. If I use a proofing box, the temperature usually doesn't go over 120 degrees F.

A poolish is one type of preferment.

I will post more about what a poolish is later.


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