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

Monday, May 16, 2011

My Pie Monday: Cinco de Mayo Pizza, Pea and Pancetta Pizza, and More! 5/09/2011

By: Maggie Hoffman

Hey, Slicer's! Nice pizzas this week! We've got a fun Cinco de Mayo nacho pizza from Amusebouche1, a pea and pancetta pizza from Jimmyg, a cherry tomato pizza from Chunk A Change, a spring-appropriate asparagus pie from Prncs79, a pizza with braised chicken thighs from Bill Graney, an experimental pie from Norma427, and a classic Margherita from Olsonmatt.
Plus, a perfect mushroom pie from James S., an awesome "micro-thin crust" sausage pizza from Gregg, and a gorgeous pepperoni pie from Ev.

Slideshow: http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110509-slideshow.html

Congrats Ev (Steve), for your delicious looking pie being the cover shot!

Ev's Pepperoni and Sausage Pizza: "Sausage and pepperoni on a Peter Reinhart formula, 64%hy., N.Y. style dough. Cooked on a stone in my electric kitchen oven at 550"—Ev


Norma's Bisquick Pizza Experiment: "This pizza was made with Bisquick’s buttermilk biscuit mix, in combination with a “goody bag” Pete-zza figured out. Peter can figure out almost everything when it comes to making pizza. This was an offshoot of the Betty Crocker pizza mix pizza, I had submitted last week. The crust, crumb, and taste of this pizza was fantastic and it was only mixed and left to ferment for 4 hours. This pizza was called a “Sukie Pizza” because of the story of making a silk purse out of a sow’s ear. This pizza was something that would seem impossible, but turned out.


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