Learning Knowledge to Make Pizza: Homemade Dough Conditioner Pizza 4/19/2011

Welcome...

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.

Thursday, April 21, 2011

Homemade Dough Conditioner Pizza 4/19/2011

The Lehmann dough with the 7% blend and the regular Lehmann dough were made into pizzas Tuesday. The clear winner was the Lehmann dough with the 7% blend. The crust had a much better taste (although I can’t explain what made it so different), and it was moister in the rim. The 7% blend Lehmann dough also had a better oven spring. Steve and I both agreed the blend Lehmann dough pizza was better. The only thing that I had to do with the blend Lehmann dough pizza, was to put a pizza screen under the pie, because I thought it was browning too fast. I didn’t have to put a pizza screen under the regular Lehmann dough.

First set of pictures are the Lehmann dough with the 7% blend. Second set of pictures are the regular Lehmann dough. Last picture is the two pizzas side by side. It can be seen on both dough balls how differently they fermented on the bottom of the dough balls.

These are the ingredients I used in the natural "blend" or dough conditioner I am trying.
lecithin granules, high heat milk powder, Knox gelatin, vital wheat gluten, Diastatic Malt powder, and Vitamin C. A big thanks to Peter (Pete-zza) for helping me to be able to understand how to go about even trying to make my "blend" to try out in the Lehmann dough! If it wasn't for his understanding of math, I wouldn't have been able to go forward with these experiments.

Norma