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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Thursday, May 26, 2011

Making Some Pizzas is Like “Making a Silk Purse, Out of a Sow’s Ear” The Story of Sukie!

One would think that making pizza is easy, with only four basic ingredients of flour, yeast, water, and salt, but so much more can go into learning to make any kind of pizzas.  Trying new styles of pizza is almost like a chemistry lesson, even though I never have taken chemistry in school, but can relate to how chemistry works in each kind of pizza experiment.

It is always challenging when trying to learn ways to make new pizzas.  Each new ingredient, whether it be the type of flour, type of  yeast, type of salt, hydration, whether or not to add oil and so many other variables can make learning to make pizza so much fun.  One variable, whether it is the ingredients, room temperature, time of proofing, temperature of proofing, cold fermenting or bulk dough or individual dough balls, room temperature fermenting can all change how a pizza turns out or what kind of style you might be trying to achieve.  I have only touched the surface on learning all these principles and sure I will continue learning about all this, as I try to learn as much as my brain will allow, probably for the rest of my life.  That is one of the reasons why I refer to making pizza is something like “Making a Silk Purse, Out of a Sow’s Ear”.  Sukie was an ordinary pig, that her ear, was transformed into something that noone had thought possible.  Though chemistry, the dreams and ambitions of chemists, it truly did happen that a sow’s ear did become a silk purse.  Although no one really used this method, after it was perfected, it shows if enough perseverance and chemistry is used, something can be accomplished, at least some of the time.

I invited you to read the story of Sukie and what happened and see if you think making some pizzas is something like “Making a Silk Purse, Out of A Sow’s Ear”.



To understand how to use baker’s percents, goes a long way, in containing each variable, to understand more about learning more about pizza making, at least in my opinion.


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