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 28, 2011

My Pie Monday: Square Pizza, Liederkranz Cheese, Meatball Slider Pizza, and More!

The pizza I made last week was one of the pizzas featured in “My Pie Monday”.


This is what was said about my pie.

Norma's Pepperoni Pizza: "Brian Spangler of Apizza Scholls was on pizzamaking.com this week explaining how he makes his dough at Apizza Scholls. I asked him how my dough and crust would change when using Better for Bread Flour (which is the same thing as Harvest King). He posted that he uses Harvest King flour with a poolish to make his dough. I tried his method and used Better for Bread flour in my preferment Lehmann dough. The crust did turn out better for me than using KASL. Even at my lower bake temperature in my home oven, this pizza did turn out much better. This pizza was baked on my pizza stone at around 500 degrees F. The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni."—Norma427

If anyone is interested in the Slideshow this is the link for all the pizza on “My Pie Monday”


Maggie Hoffman posted this article for Slice.

Thanks Slice for thinking my pie was worthy enough for “My Pie Monday”!


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