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
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Saturday, April 30, 2011

Two New Experiments with the Dough Enhancers 4/26/2011

The Lehmann dough with the 10% blend I used before and the Lehmann dough with the 10% Dairy blend were mixed/.  Both of these doughs were mixed the same, but they turned out much different in texture after mixing.  The final dough temperatures were almost the same, too.  The Lehmann dough ball with the blend I had used before felt about the same, as it was somewhat stiff.  The Lehmann dough ball with the dairy blend was very soft after it was mixed.

Both of these dough balls are already cold fermenting differently.

The two pizzas were made Tuesday at market with the two different blends.  The Lehmann dough with the added 10% blend (this was the blend I had used in a lower percent before) was the winner again today.  The pizza made with the dairy blend was also good, but didn’t get the oven spring that the other blend dough did.  Also the dairy blend wasn’t as moist in the rim.  Steve and I both liked the 10% added blend  better in the taste of the crust.  We both thought this was a very good pizza.  The crust was somewhat crispy and stayed that way, even after it cooled.  The dough ball did get softer after the cold ferment and warm-up.

The diary blend Lehmann pizza crust did have somewhat of a dairy taste, something like using dairy whey in dough. The dairy blend dough was easier to open.  

The first set of pictures are the regular blend I was using before, but with the upped blend to 10% in the Lehmann dough.  The second set of pictures are the dairy blend pizza.  The last picture is both pizzas sitting side by side with the regular blend on the right and the dairy blend on the left.


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