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.

Total Pageviews

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

Saturday, April 30, 2011

Some Trail or Trials doughs in a Universal Bread Maker 4/25/2010

I had a Universal Bread Maker in my one shed for awhile.  I never used it, but I think it was made about 1904.  Since I like to try out different ways to make pizza and bread, I thought I might give this bread maker a try, after I clean it up.  It says on the top of the bread mixer it saves time in mixing dough and the dough comes out better.  I don’t know about that, but I guess in older days this kind of bread mixer was popular. The Universal Bread Maker does have a dough hook, that is turned by hand.

In the recipe book it has many recipes for breads.  Most of them call for lard.  I know lard isn’t like it was years ago. After posting on the forum at pizzamaking.com Peter helped me about what kind of lard to look for.  I then went to the Mexican store near me.

After talking to the Mexican lady that owns the store she showed me this Manteca Pura, (rendered Pork Skin Fat).  It looks kinda yucky, but I guess this is the right kind since it liquid.  I guess it is also time to clean up my Universal bread machine and try some Lehmann dough with the Manteca Pura.  Do you have any idea of how much of this Manteca Pura I should add to the regular Lehmann dough?  I wonder if Tom Lehmann ever added the Manteca to one of his doughs or ever used a Universal hand cranked bread machine to mix one of his doughs

The dough is going to be made Sunday and the pizza baked Tuesday.


No comments:

Post a Comment