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, February 11, 2011

Slice-My Pie Monday: Japanese Pizza, Pecan Crust, and More! 2/07/2011

On Slice this week the submission for “My Pie Monday” were different and lookin so tasty.


If anyone wants to see all the pies featured on Slice, you can click though the Slideshow


I had sent in some pictures of pies I had made the previous week.  This is the link to my “My Pie Monday” I sent in.


and the description of the pie.

Norma's Pecan-Crust Pizza: "This pizza dough was made with a blend of 80% King Arthur Sir Lancelot flour, 10% Spring Wheat Prairie Gold (ground-up kernels), and 10% pecan flour. This pie was dressed with my regular tomato sauce, a blend of mozzarella and mild white cheddar, grape tomatoes, a couple of slices of red and green pepper, and a piece of fresh basil, after the bake. It had a hint of pecan flavor from the ground pecans. I have a spice and nut grinder that I used to grind the Prairie Gold kernels and also the pecans into flour. I also used the preferment Lehmann dough formula for this pizza but added more water because the Prairie Gold and pecan flour did affect the hydration of the dough formula." —Norma427

Thanks Slice http://slice.seriouseats.com/  for thinking my pie was good enough to be included in “My Pie Monday”!


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