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

Saturday, December 25, 2010

Jim Lahey Interview from the Leonard Lopate Show

Another interview with Jim Lahey from the Leonard Lopate Show on YouTube.



Podcast interview with Jim Lahey!!!!!

This is a podcast with Jim Lahey and him talking about his starter, how he started the no-knead bread and what his ideas are about how bread has evolved and made.

I found this podcast interesting.  The podcast interview is long, if anyone is interested in listening to it.



Thursday, December 23, 2010

My Search and Quest to make a Pizza Bianca like Jim Lahey makes

I was searching more on the web about Sullivan St. Bakery and Jim Lahey’s pizza bianca.

I think the relevant parts of this article are:

Sullivan St became the name to look and ask for, and the bakery’s one retail outlet, in SoHo, became the place to go for the incredibly airy, oil-brushed, lightly salted pizza bianca, which is even better than that of the bakery in Rome’s Campo de’ Fiori, Lahey’s model and mentor.

The location, at 72nd Street and Broadway, was convenient to my brother’s apartment, where I stay, and perfect for buying and packing a loaf of the incomparable sesame bread—not just scattered with but rolled in a dense bed of sesame seeds—just before going to the airport. The name was unfamiliar: Grandaisy, with a pretty pale-blue daisy logo on the bags. The clerks reassured me that indeed, the bread was the same.
The explanation, I learned when I went to see Lahey at his new Sullivan St Bakery headquarters in the far-west reaches of Hell’s Kitchen, was a romantic breakup that devolved into a rocky professional partnership that ended in a complete business split. Now there were two bakeries with two different names selling breads and cookies identically named and to all appearances utterly identical, one owned by Lahey and the other by his former partner, Monica Von Thun Calderón.



The no-knead method was born at the request of an Italian cook who wanted to serve a Roman-era bread at a Roman-themed dinner, and was Lahey’s attempt to reproduce the most ancient way of making bread.

Monica Von Thun Calderón, a longtime partner in Sullivan Street Bakery, acquired sole ownership of the original space and renamed it after her grandmother.

Grandaisy Bakery Facebook page with pictures of Roman style pizza


Another article about Jim Lahey’s breads, Stecca - stick or small baguette, About My Bread, and Pane all'Olive - olive bread.


More posts on  pizza bianca on egullet:


I will do some more searching to see what I can find out about Jim Lahey’s Pizza Bianca or maybe about his use of starters.


Merry Christmas in many languages.....Peace on Earth

These videos were taken at our church service for Christmas 2010.  This is my great-granddaughters first Christmas at church.




Merry Christmas and the miracles, joy and happiness of the many other holidays of this season to everyone. May the New Year bring Peace, Prosperity and many-varied successes to everyone.

Happy RashaHannaKwanzmas everyone, Happy Festivus, Feliz Navidad, or follow this link:


Peace on earth and good will to all!


Milk Kefir Grains...Might try milk kefir in another attempt for a pizza like Jim Lahey's

This is a picture of how my milk kefir grains look after they are drained from the milk kefir.  I did fed them milk after I took this picture.  It might be a possibility to try milk kefir to leaven a dough for another attempt for a pizza like I ate at Sullivan St. Bakery.



Russian Pie & Zucchini Pie

I found this Russian Pie, that looks something like a pizza, when searching for Russian blogs for milk kefir.

This is a recipe for a Russian Pie.


It is a leavened dough.

Zucchini Pie



Wednesday, December 22, 2010

Recipe on Fresh Loaf for bread with milk kefir

This is a recipe using milk kefir on the Fresh Loaf  website for making bread.



Bob’s Pita Bakery and maybe milk kefir

Seems like Bob’s Pita Bakery did sell bread, pitas and also milk kefir at once point.  I don’t know what they still sell, but I would be curious to find out what products they sell.




Bob’s Pita Bakery
748 South Street


Pizza on Slice-Milk Kefir Fairmont Bagel Dough Pizza

Slice posted a picture of my milk kefir modified Fairmont Bagel Dough Pizza on their website.


Thanks Slice!  :)


Milk Kefir Websites I found today

I have been searching more about milk kefir and have found many blogs and websites about milk kefir.  I will post three of the sites today and more in future weeks.  Some sites I have seen before, but some are new.

These are two of the sites.





Second Attempt to Make a Pizza Using a Milk Kefir Poolish and Paul’s Flour from England

The pizza was made yesterday that had Paul’s flour, (Mantiboa, from sent from England) in the final dough mix and my KASL in the milk kefir poolish.  I had mixed the poolish on Thursday, let it room temperature ferment until Thursday evening and then refrigerated the milk kefir poolish overnight.  The milk kefir poolish then was left at room temperature, until I was ready to mix it into the final dough.  I forgot to note in my other post, but the final dough temperature was 72.7 degrees F.  I had used cold water from my refrigerator to mix this dough, because I was mixing the dough for a long while.  I also wanted to see if mixing the milk kefir poolish in with cold water would have any affect on the milk kefir.  I believe there are many possibilities of letting a milk kefir poolish ferment any day and then mixing it into the final dough on another day, after doing this experiment.  It does seem like the milk kefir works in almost any way to leaven pizza dough.

The dough ball was left to warm-up for about 3 hrs.  The final pizza did have a very good taste in the crust and was very moist.


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!


Next Attempt for a Pizza Like Jim Lahey’s at Sullivan St. Bakery 12/21/2010

This was my next attempt at a pizza something like Jim Lahey makes at Sullivan St. Bakery, with a higher hydration and also a higher thickness factor.

This dough was mixed by hand, and put right beside my deck oven, to ferment.  The dough ball sure didn’t take long to rise.  The dough ball was reballed after it had reached the top of the plastic container.  It rose very fast again, and even popped the lid off of the plastic container 4 times.  There wasn’t any hole in the lid of the plastic container.  When trying to open the dough ball it seemed really hard to open, and wanted to tear.  I left it rest different times and try to open it more.  It was even left to proof in my steel deep-dish pan, with an inverted pizza pan and linen towels, for about an hour to see if it would proof better.  This dough sure didn’t feel like the hydration it was. It felt dry.  The dough ball was very gassy.

The pie was dressed with herb infused olive oil, a little tomato sauce, mozzarella and grated Parmesan cheese, sweet potatoes, that I had sliced thin and left in some salt water before draining, onions,  rehydrated green and red peppers.  The combination of the dressings were good, but if I use this combination of dressings another time, I would add something with a little more heat.

The finished pie did turn out good, with a crispy bottom. Even after the pie cooled down, there was a nice crispness in the crust.  The last picture was taken about an hour about this pizza was baked.

Another Santa came to visit us 12/21/2010. After I took a picture of him, he asked me to come so a picture could be taken of him and me.