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

Friday, December 3, 2010

second submission for the same monthly challenge

This was another submission for the same monthly challenge at http://www.pizzamaking.com/forum/index.php/board,62.0.html

Funnel Cake Pizza with Dried Apples and Ice Cream

With an origin dating back to Germany in 1879, sweet funnel cakes have not only stood the test of time, but have also evolved into the fun finger food that we still crave today: Doughnuts, Fritters and Funnel Cakes. Appropriately named, funnel cakes have a donut-like taste and texture, but have been drizzled into hot oil with a funnel to create a lacy shape that's easily pulled apart and devoured. Once you discover how easy it is to make a batch on your own, funnel cake may just become your dessert and snack or pizza recipe

The funnel cake pizza I made is not gluten-free, but here are some recipes for gluten-free funnel cakes.



I think the dressings for this Funnel Cake Pizza would be okay for people that can’t eat wheat, but am not sure.

I used a funnel cake mix, added 1 egg, and 1 cup of water.  Put batter into a funnel, drizzled in and then deep-fried.

The Funnel Cake Pizza was dressed with powdered sugar, vanilla ice cream, dried apples which were cooked and then these ingredients were added: (sugar, juice of ½ lemon, cinnamon, and dash of salt) After mixing this, the mixture was put back on the stove with added corn starch to thicken the mixture.

I like the nice and airy crumb, always!


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