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 22, 2010

Preferment Lehmann dough Experiments

In my post at Reply 684  http://www.pizzamaking.com/forum/index.php/topic,9908.msg120578.html#msg120578
I was trying an experiment with a few dough balls.

These are the results from that experiment I did with three leftover dough balls from last week. I have included some of the pizzas I made yesterday, from morning to evening, in with the experimental dough balls, that were turned into pizzas.  I wonder if anyone can spot the pizzas made from the experimental dough balls.  ::)

Even my regular pizzas when using the preferment Lehmann dough can look quite different, when using the dough though out the day at market.  I still think every pizza has a unique fingerprint. :) That is one reason pizza making is so much fun for me.

Even my pizza making buddy Steve and I aren't perfect in making any pizzas.  We even burnt a pizza yesterday when talking to other people and talking about making pizza.  Lol!


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