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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Friday, May 6, 2011

“Sukie” pizza made with Bisquick Buttermilk Biscuit Pouch 5/03/2011 :) Creating a Silk Purse out of a Sow’s Ear!


Well, to tell the truth the Bisquick Buttermilk Biscuit mix in combination with Peter’s formula turned out great!  This "Sukie" pizza was the most different pizza I have ever made.  It even had a great taste in the crust.  Sukie’s offspring would have been proud!  Great job Peter!

I mixed the “goody bag” into the Bisquick Buttermilk Biscuit mix and added the total formula water for the buttermilk biscuit mix and the amount Peter recommended for the added ingredients.  After mixing with a rubber spatula the mixture looked okay, but since it didn’t seem as sticky as last week, I added water two times and kneaded the water in with my hands, on my marble slab.  I added a total of .40 oz. of extra water into the dough.  I didn’t make a dough ball, but let the dough rise for 2 hrs.  Then I balled the dough and let it rise for another 2 hrs. I did oil the dough ball then. The dough rose to the top of the container after 2 hrs., as can be seen in the one picture.  After balling the dough, it fermented well again.  As can be seen in the one picture of the dough ball, there was what looked like fat in the dough.

The dough ball was easy to open.  The pizza baked well and really browned nice.  There was even a nice oven spring. The rim was moist and the crust was very good.  I never would have know, if I didn’t tried this, that such a good crust could be made in such a short while.  I would invite anyone to try this Bisquick Buttermilk mix and Peter’s formula.  That is how good I thought it was.  Steve really liked this buttermilk biscuit “Sukie” pizza too.



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