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, May 7, 2011

My Pie Monday: Toaster Oven Calzone, Scaccia Ragusana, and More! 5/02/2011


By: Maggie Hoffman

Happy Monday, Slice'rs! Hope you had a great weekend! Let's ease into the week with some pizza, shall we? We've got kng31's gorgeous Nearly-Politan pizza, a spicy Canadian bacon and pineapple pie from Jean B, and an awesome deep-dish pie cooked in a skillet from Dirk of the North. Norma experimented with readymade dough, Kelly Bone made a beautiful calzone in the toaster oven, and Kingkamjoe showed up with a Scaccia Ragusana. Check that baby out! Plus, we've got great-looking bread (and pizza) from J. Wozniak, and more tasty pizza from Amy Kundrat, Andrew K., Wucactus1, Gail C., Little Miss, TScarborough, and more.

Norma Tries Out Premade Dough: "The top pizza was made from a Real New York Pizza Dough that I bought frozen at my local grocery store. It said on the package of two frozen dough balls that the dough was made in Brooklyn, NY. The lower pizza was made with a Betty Crocker Pizza Mix. 1/2 cup of hot water was used and the ingredients were only stirred with a metal spoon for 20 times. From beginning to end, it only took 15 minutes for the dough to be ready. A couple of stretch and folds were used to make the sticky dough more manageable. This dough was supposed to be pressed in a pan and baked, but it was made into a dough ball and opened normally."



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