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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.

Pizzas

Pizzas
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
click on picture to go to post

Tuesday, December 28, 2010

My Jim Lahey’s Pizza Attempt on Slice

Slice added my attempt at another Jim Lahey style pizza on their website for "Mondays pies."  This is what Slice had to say about my pizza.  Norma's Sweet Potato Pizza: "This was my next attempt on Tuesday at a pizza something like Jim Lahey makes at Sullivan Street Bakery, with a higher hydration and also a higher thickness factor. The pie was dressed with herb-infused olive oil, a little tomato sauce, mozzarella, and freshly grated Parmesan cheese, sweet potatoes (that I had sliced thin and left in some salt water before draining), onions, green and red peppers."

http://slice.seriouseats.com/archives/2010/12/my-pie-monday-blue-cheese-truffle-salt-detroit-style-pizza-and-more-slideshow.html#show-130173

The link to all the pizzas on Monday’s pies on Slice.

http://slice.seriouseats.com/archives/2010/12/my-pie-monday-blue-cheese-truffle-salt-detroit-style-pizza-and-more.html


Thanks Adam Kuban for adding my pie on Slice! :)

Norma

2 comments:

  1. Hola desde VIGO ESPAÑA , le deseo FELIZ NAVIDAD Y PROSPERO AÑÓ 2011 , me encanta la PIZZA y sus recetas , saludos afectusos MARIMI

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  2. Hello garlutti,

    Sorry, I didn’t see your post before. I am new to blogging and really didn’t know how to see posts there were made until today.

    Thanks for commenting on my blog and Happy New Year 2011 to you, too!

    Norma

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