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
click on picture to go to post

Wednesday, December 8, 2010

Paul’s England’s Flour (Manitoba) used with Milk Kefir poolish :) 12/07/10

I used Paul’s flour this Monday to make a dough.  I used a milk kefir poolish to leaven the dough and I am used a high hydration formula with honey.

Paul’s (Paulspizza) did work out well in making a pizza with milk kefir to leaven the dough.  I did the calculations on the preferment calculating tool on pizzamaking.com

The pizza made with your Manitoba flour was the best pizza made yesterday.  The dough ball with the milk kefir poolish and Paul’s Manitoba flour was very easy to open. The finished pizza was light and airy and also had a great taste in the crust.  I think this was the best crust in terms of moistness, I have made up until this date.

Well, no Caputo apron for this pizza from Paul’s flour, but the pizza was very good.

If anyone is interested in all that was posted on pizzamaking.com this is the thread.


The formula I used is also in the link above.

A great Big THANKS to Paul for sending me his flour all the way from England! :)  It sure was great to be able to experiment with his flour.

Pictures of my “Royal Mail” from Paul.


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