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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Wednesday, December 8, 2010

More Christmas Ideas with Thin Cracker/Style Crust 12/08/2009

After reading some old posts, I decided to combine two recipes I had read.  I came across a post by buzz giving me measurements I could use here at home, since I don’t have a digital scale here or a strong mixer to mix my dough.  The weigh was in volume measurements posted by buzz.
The other post was about mixing dough in a food processor.  I thought I would try to combine the two and see what happened.
The ingredients for the dough I used were:
1.25 cups AP
1 teaspoon yeast (I just tried IDY
8.5 Tablespoons water
1 teaspoon sugar
1 teaspoon Kosher salt
4 Tablespoons vegetable oil

I.  first mixed the IDY and water (that was 90 degrees F) and let it sit for about 25 minutes
2  put mixture into food processor
3 added 1 cup flour, pulsed food processor until mixed
4 added sugar, salt and oil, pulsed more
5 add 1/4 cup flour and pulsed until it looked like it was mixed
6 took out of food processor and patted with flour
7. put in ziplock bag and let it sit at room temperature for 2 hours.
8. refrigerated overnight.
9. used today

The dough was sticky so I put some flour on both sides of the dough.  Rolled out the dough with a rolling pin and then docked on both sides.  Put dough into aluminum Christmas tree mold (that I greased with vegetable oil) and cut dough with knife.  I cut the rolled out dough at the top of the mold and gently patted it in mold and par-baked until I thought the dough looked par-baked.  I then put sauce and cheese top of crust.  Baked and then took out and put on deck until bottom looked finished.
I had left over dough which I balled and used later today for another pie.  The taste of this crust was very tasty and crunchy.  The crust was also very thin.  I gave samples to my family and other stand holders.  They all liked how crunchy the crust was.  In conclusion, I will try this recipe again.  It was easy to make,  roll out and the final crust was great..  It was easy to prepare using the food processor.


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