Learning Knowledge to Make Pizza: Preferment Lehmann dough using Better for Bread instead of KASL

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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.

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.

Saturday, January 22, 2011

Preferment Lehmann dough using Better for Bread instead of KASL

The preferment Lehmann dough was made with Better for Bread Flour yesterday. I baked the pizza today. I also decided to use the Better for Bread flour since Brian posted about using winter wheat flour at Reply 49 http://www.pizzamaking.com/forum/index.php/topic,11994.msg123800.html#msg123800 I mixed the amount of poolish for one dough ball which was referenced at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226 The only things different that I did was, I used a smaller amount of IDY in the poolish and a lower amount of IDY in the final dough and also added more water (121 grams) and a little more salt (6grams) to the final dough. I did use a autolyse in the dough of 25 miniutes, before I added the salt and then oil. I stretched and folded the dough ball two times after the final dough mix. The dough ball was left out at room temperature for 2 hrs. before cold fermenting overnight. The dough ball was removed from the refrigerator this morning and stretch and folded 3 more times and left to room temperature ferment for 6 hrs. The dough ball did get many bubbles in the dough ball. The final dough temperature was 77.3 degrees F. The pH of the final dough was 5.97. The pH of the dough ball right before the bake was 5.83. The dough was very soft and easy to open.

The 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.

Although this pizza didn’t have the airy crust I usually get, the taste of the crust was more tender and did taste much better than using KASL, in my opinion. The crust is also more crunchy than when using KASL. Even at my lower bake temperature in my home oven, this pizza did turn out much better.

This is what I posted in the other thread also to let Brian know I had tried the Better for Bread flour.

Thanks Brian (sfspanky) for telling me about trying Better for Bread flour in a poolish dough. Brian Splangler is the owner of Apizza Scholls

http://www.apizzascholls.com/aboutourpizza.htm

http://www.apizzascholls.com/index.htm

I made the preferment Lehmann dough pizza using GM (Better for Bread flour) at Brian’s (sfspanky’s) recommendation for the Better for Bread flour. I want to thank Brian for suggesting the Better for Bread flour. The pizza was better using Better for Bread flour. Not to clog up this thread too much with my pictures, I will post the other pictures under my Preferment Lehmann dough thread and what I did with the dough at Reply 725 http://www.pizzamaking.com/forum/index.php/topic,9908.msg124104.html#msg124104

I will have to do more tests on this dough with Better for Bread flour to see if I can get consistent results.

Norma