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
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Friday, January 21, 2011

WFO Pizza Bake at Steve’s Home 10/15/2010 :)

I was invited to Steve’s home again to make pizza in his WFO 10/24/2010.  Steve had made doughs with Caputo flour, cake yeast and had a room temperature ferment for all of his pies.  I took the two doughs that I had made with the Ischia/starter mixture.

I still am amazed how quickly a WFO bakes.  When Steve started baking the temperature on his IR gun in the middle of the oven was 910 degrees F.  As the different pies were baked he added wood.  When the last pie was baked the temperature was about 760 degrees F.

These are the pies that were baked at Steve’s home in his WFO.

First video of fire in the WFO. Second video of first pie Steve baked in his WFO, with his dough.   I will post the other two videos of my doughs baked in Steve’s WFO, too.






Thanks Steve! :)  It's so cold and snowy outside now, it sure would be nice to be able to bake in your WFO.

If anyone wants these formula's for the pies baked that day, let me know.


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