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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Monday, May 30, 2011

My Pie Monday: Memorial Day Edition 5/30/2011

Posted by: Meredith Smith

Happy Memorial Day, Slice'rs! I hope your holiday weekend finds you firing up those outdoor ovens and throwing some dough into the grilling mix. In this week's edition of My Pie Monday it's quality over quantity. We have a Banana Nut Mystery Pie (appropriately outfitted in red, white, and blue) from Norma427, a slimmed down Sicilian by Olsonmatt, and Dhorst makes a bigger dent in her bag of pretzel salt, topping calzones and pizza dough. Plus, there's a very summery looking Chicken Taco Pie from Amusebouche1 — the perfect start to the season ahead.

MPM  http://slice.seriouseats.com/archives/2011/05/my-pie-monday-memorial-day-edition-slideshow.html#show-163016

Banana Nut Mystery Pizza by Norma427: "Banana Nut Mystery Pizza. There was another Mystery Pizza made yesterday at market by Steve and me that did turn out successful. It was made using Betty Crocker Banana Nut mix, in combination with the goody bag. I used 20 grams less water in the mix. The dressing for this Sukie pizza was orange marmalade. After the bake, (additional dressings) the blueberries, strawberries, bananas, and chopped English walnuts were added. The fruits were dusted with Fruit Fresh to keep the bananas from browning while sitting at room temperature. The crumb of this Sukie pizza was very moist and light. This Sukie pizza was made within 3 hrs. from start to finish."


All Great looking pies, Slicer’s! :)


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