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, January 21, 2011

Another attempt for a Mack’s pie 5/16/2010

Another video


Video taken for another attempt for dough in the mixer. 5/14/2010


This is the formula I used to mix the dough..  The formula does have 3% oil.  I used a blend of Canola & Soybean, because that is what I had at market.  I was surprised how soft the dough became after mixing, with the lower hydration. Mack’s dough did look moist, before they placed them in the flour.   Since this dough was for 16" pizzas at the thickness factor of 0.07817, and I weighed a single dough ball out at 0.98 lbs, I was wondering when I looked at the dough balls how small there were.  When I went to Mack’s and saw their dough balls, they looked so much larger.  I know they were for 18" pizzas, but couldn’t imagine how much more dough they might be using for one pie.  Mine looked tiny in comparison.  I appreciate your advise.

16" pizza

Flour (100%):                       1360.96 g  |  48.01 oz | 3 lbs
Water (57%):                         775.74 g  |  27.36 oz | 1.71 lbs
IDY (0.20%):                              2.72 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Salt (2%):                            27.22 g | 0.96 oz | 0.06 lbs | 5.67 tsp | 1.89 tbsp
Vegetable (Soybean) Oil (3%):    40.83 g | 1.44 oz | 0.09 lbs | 8.99 tsp | 3 tbsp
Sugar (1.5%):                            20.41 g | 0.72 oz | 0.05 lbs | 5.12 tsp | 1.71 tbsp
Total (163.7%):                        2227.89 g | 78.59 oz | 4.91 lbs | TF = 0.07817
Single Ball:                  445.58 g | 15.72 oz | 0.98 lbs

May 16, 2010 made another attempt for a Mack’s pizza.

I tried another Mack’s clone today.  I almost needed to call Forum Control again, because there were some problems.    More on that later.

I let the dough sit out at room temperature for 3 hrs.  The ambient temperature in my kitchen was 72 degrees F.  I forgot to bring my infrared thermometer home from market, so I didn’t have any way of telling what the accurate temperature of my oven was.  If I had to guess it was somewhere around 500 degrees F.  The oven was heated for 1 ½ hrs.  The pie was baked on the top rack on the 16" pizza stone.

I weighed the sauce and cheese.  I first weighed the sauce and the weight was 7 oz.  I decided after I was dressing the pie that it didn’t seem like enough of sauce, so I weighed out another 1 oz.  The cheese was weighed at 9 oz.  I didn’t weigh the unbaked pie, because I then knew what weighs I had used.  I didn’t add up the weighs at this time. The baked pie weighed 1 lb. 109 oz.

I did remember to bring home a bigger peel.  When I went to load the pie into the oven, somehow the pie slide off the peel and the edge went off the stone, again and it just stuck there.  Well I knew I was going to have another mess.  This mess was bigger than the last mess.  That is when I thought I needed to call Forum Control..Help!!!!    Well, after baking the pie for a little while the cheese and sauce went off the edge and the smoke alarms kept going off.  I did try to put towels over them, but had to watch the pie.  This even continued after I removed the pie from the oven for a little while.  This pie took a little over 5 minutes to bake.

On the pictures it can be seen where the crust went off the stone a little on two sides.

More pictures of reheated slices 5/19/2010.


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