Learning Knowledge to Make Pizza: Second Submission for the April 2010 Monthly Challenge: Breakfast Pizza 4/11/2010

Welcome...

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.

Friday, December 3, 2010

Second Submission for the April 2010 Monthly Challenge: Breakfast Pizza 4/11/2010

This was my second submission for the breakfast or brunch pizza. hotsawce gave the idea for this type of cracker-like crust. Although I did post my results under his thread, since I enjoyed this Bittman’s Matzo Pizza, I decided to also post under the Challenge.

I enjoyed this pizza because of the garlic white sauce, that didn’t taste anything like Philadelphia Cream Cheese. It just had a wonderful garlic taste and also a cheesy taste from the Parmesan Cheese which was added when making the white garlic sauce. I also enjoyed the crust of the Bittmans’ Matzo Pizza. It had a light flaky texture. It didn’t have the flavor of a cracker. When I bit into the crust it reminded me something like a pie crust that was so flaky. I make different kinds of pie crusts and the one I make has much oil in it and I have to roll it out between two wax papers, because it is so delicate. It didn’t taste like that pie crust, but was flaky something like the pie crust. I can’t explain how it tasted, but it sure was different. If I try this kind of pie again, I will make one crust a little thicker to see what the results would be. This pie had two layers.

Last picture is one I tried to take though a magnifying glass to see how the layers were. The picture didn't get too good...lol

I think this could be eaten for breakfast or brunch.

Norma