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, April 17, 2011

My Pan Flatbread Pizza 4/03/2011

I was at the local grocery store when and saw these Kontos Pan Plano Flatbreads and thought they looked interesting and decided to use one of the flatbreads to make a pizza to see what the crust would taste like.  The crust was very tasty in my opinion.  This was a quick way to make pizza.  If anyone is interested, these are the Nutrition Facts and ingredients for the Sweet Onion Pan Plano Flatbread I used for the pizza pictured in my last post.  http://www.foodfacts.com/food/Pita%20Bread/Kontons%20Pan%20Plano%20Sweet%20Onion%20Flatbread/48116

The Kontos Pan Plano Flatbreads do come in other flavors.  This is the company that makes the Sweet Onion Flatbreads I used for the pizza.  http://www.kontos.com/Pages/about_us.html
and the flavors of flatbreads that Kontos offers.

I know this forum is based almost all on home pizza making, but if in a pinch for time or not wanting to make your own dough, I would rate these as very good.  I know I cheated when I made this pizza, because I didn’t make my own dough, but the flatbread I used to make the pizza, had a better flavor in the crust than some other doughs I have made homemade.

Picture of the Sweet Onion Flatbreads I used.
I made a pan flatbread pizza 4/03/2011.  The dressings were regular tomato sauce, Polly O mozzarella, Franks’ hot sauce chicken, and salsa.  The rim was somewhat crispy and the crust was somewhat soft.  Overall I enjoyed this pan flatbread pizza.


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