I had one small dough ball that I wanted to use for another attempt at this months challenge, but became busy and didn’t have time to do the other experiment I wanted to do on this dough ball.. I had also been thinking about another experiment of using a sheet of aluminum foil and trying to bake a pizza placed on the aluminum foil and to just try the broiler on to bake the pie. Well, since this was the last day of this months challenge, I decided to do the experiment early in the afternoon. I didn’t want to make this into a regular pizza. I decided on a breakfast pizza with toppings of Nutella and toasted cinnamon raisin bread (that was cut into cubes) that were toasted in the oven before I turned the broiler on. The oven was heated up just until the temperature was 500 degrees F. Then I turned the broiler on. I even used the same piece of regular aluminum foil to toast the bread and bake the pizza. This combination of toppings doesn’t sound that good, but when the pizza was finished the combination went well together. I placed the toppings on right after the bake of this pizza.
The broiler did a good job of baking this pizza, in my opinion. As soon as the one side was baked, I turned the pizza over and quickly baked the pizza on the other side.
This dough ball was used and abused because it was defrosted one time when I wanted to do my other experiment, and then froze again and finally another defrost. Even with all that freezing and defrosting, it still did get good oven spring.
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.