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

Sunday, January 16, 2011

PizzaQuest.com with Peter Reinhart

This post is about the Pizza Quest Website with Peter Reinhart.

Check them out at:  www.pizzaquest.com

Forum at:  http://www.fornobravo.com/forum/#pizza-quest-peter-reinhart

There's always something new at PizzaQuest.com with Peter Reinhart.

Peter Reinhart’s weblog at:


This is about Pizza Quest.

Dear Friends,

We're almost at the one month anniversary of the launch of PizzaQuest.com  with Peter Reinhart and we are off to a great start.
We're finding our rhythm, as we post something new nearly everyday. For instance, every
Thursday we post a new video webisode, either from our quests or an
instructional; on Fridays we showcase Guest Columnists who write thoughtful
essays about artisans and artisanship of all types; on Tuesdays, I (Peter)
post a new blog entry with news and views from my perspective, and we
continue to add regularly photos from our quests to the Gallery section. In
addition, our Community Forum is growing exponentially as more participants
begin or respond to the various discussion threads.

Currently, we're running a seven-part series of webisode segments filmed at
Pizzeria Mozza in Los Angeles, probably the hottest pizza restaurant in the
country. Watching these videos is the closest thing to being there and, for
those who have actually been to Mozza, the segments will bring back lots of
fond memories.

These are books by Peter Reinhart:

American Pie: My Search for the Perfect Pizza
by: Peter Reinhart


Artisan Bread Everyday by: Peter Reinhart


The Bread Baker's Apprentice: Mastering .by: Peter Reinhart


Brother Juniper's Bread Book
Crust and Crumb by: Peter Reinhart


Sacramental Magic in a Small-Town Café


Whole Grain Breads: New Techniques, Extraordinary Flavor by: Peter Reinhart


These are also videos of Peter Reinhart.


The Stretch and Fold Technique from Peter Reinhart


Peter Reinhart's Whole Grain Breads - Four Seed Crackers


Preparing the Hearth for Baking from Peter Reinhart


Shaping a Boule from Peter Reinhart



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