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 23, 2011

My Pie Monday: Mu Shu Duck Pizza, Beer Crust Pizza, and More! 5/23/2011

My Pie Monday
Posted by:  Meredith Smith

There is no shortage of inspiration in today's My Pie Monday. Norma427 experimented with Triple Berry Muffin mix, jamesschulman went the Lahey No-Knead route, jimmyg and Gregg took beer from pizza companion to crust's combining agent, and amusebouche1 united pizza, hoisin, and five-spice powder seasoned duck. Tscarborough's herbaceous proscuitto and cherry tomato pie evidenced home oven mastery, Ev made a white garlic alfredo, and T Alm created a vegan version of Kenji's NY style pizza. After seeing last week's Micucci's review radish was inspired to make the "Sicilian slab" her first MPM submission, and tell me it doesn't rival the original!

Slideshow: http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html


Norma's Triple Berry Muffin Pie: "This pizza was made with Betty Crocker Triple Berry Muffin mix, in a pouch, with added other ingredients. It was an experimental pie, but turned out well. In my opinion if was a great dessert pizza. The dressing using were, St. Dalfour "Royal Fig" (100 % fruit) with added blueberries and confectionery sugar after the bake. This was the first pizza I did like reheated in the microwave. This pizzas tasted like a pizza and dessert. I added extra blueberries in the reheat in the microwave. http://slice.seriouseats.com/archives/2011/05/my-pie-monday-20110523-slideshow.html#show-161531

My pizza making “buddy” Steve’s (Ev) pizza on Slice:

Ev's Garlic Alfreado Pizza: "Almost done! Garlic Alfredo, White N.Y. style on a Peter Reinhart recipe 64% hydration, KASL dough."


Great looking pies “Slicers”!!!


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