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, March 6, 2011

tried out new recipe with pizzeria flour for my deck oven 3/1/2011

I used a formula posted on pizzamaking.com to try pizzeria flour baked in my deck oven. Usually Pizzeria flour or “00" flours don’t bake well in my lower temperature deck oven at market, but this pie did turn out very good, in my opinion.

This is what I used for a 16" pizza.

283g Pizzeria flour,
187 water
2 grams wet yeast,
4 grams sea salt.

warm water mixed to melt yeast,.add the rest of the mixture, hand mix three minutes, rest 15 minutes, mix three more minutes. The gluten development would take place during the room rise or cold rise. Room rise 3 to 4 hours 70 degrees. Cold rise 8 to 24 hours. The water at 66 percent was important. The salt and yeast were at the minimum and more could be used. This makes 2-240 gram balls, that would make a 12 inch pizza.  Gentle stretching for a light pie.

This idea was given by the zaman (Larry) on pizzamaking.com  Thanks, Larry! :)


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