Learning Knowledge to Make Pizza: Pete-zza-Need Help With Forumla for Kefir Lehmann Dough

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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.

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.

Wednesday, December 8, 2010

Pete-zza-Need Help With Forumla for Kefir Lehmann Dough

I lowered my deck oven temperature yesterday to bake this milk kefir poolsih dough, with honey. The oven was lowered to 455 degrees F. I took the temperature on the deck in different places with my IR gun. My oven temperatures before this bake were around 566 degrees F.

The pizza did brown a little bit better and still retained moisture in the crust. Now since trying a really low bake temperature I also have more unanswered ideas. I wonder how such a low bake temperature can also have a good oven spring. I never would have thought this dough would have good oven spring. The taste of this pie was good, but not as good as when using Paul’s Manitoba flour with a much higher hydration.

If anyone wants to read the whole thread about me trying the milk kefir in a Lehmann dough with (Pete-zza) Peter’s help, this is the thread. http://www.pizzamaking.com/forum/index.php/topic,12173.0.html

The formula I used for this pizza is on the above thread.

Norma