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.

Total Pageviews

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 7, 2011

Milk Kefir Focaccia Like Dough

My next attempt for this kind of pizza was made at home this evening.  This dough was also sticky, but it came around after doing more stretch and folds than my last attempt. I just dumped the dough into the deep-dish pan and then spread it around with my fingers.  I used 85% Durum flour and 15% Caputo flour for this attempt. My home oven can only go a little over 500 degrees F, so I baked this pie in the pan on the stone. This pie was also leavened with milk kefir, but it took way over 24 hrs. for it to ferment, at room temperature. I hadn’t planned on this dough taking so long to ferment.

The dressing were simple on this pizza. I used fresh rosemary, sea salt, and grape tomatoes.
This pie was also good eaten cold.

We had snow overnight late night and into the morning.  That meant I had to shovel.  Now they are calling for more snow tomorrow.  Guess I will be shoveling again..lol  At least it gives me some exercise outside.  I don't like this cold weather, but I know in my area, I will just have to put up with it, until spring.

At market today the inside temperature was only 42 degrees, when I was cleaning and making my poolish for Monday's dough  I sure moved around fast to try and keep warm.


No comments:

Post a Comment