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

Friday, May 6, 2011

Trail doughs in the Universal Bread Maker..any ideas? “Back to the Future Machine” 5/03/2010 UBM bread machine used to make this dough was made in 1904!

The UBM machine and the combination of the manteca really made a good pizza.  The dough fermented differently on the bottom of this Lehmann dough ball.  I don’t know why that happened.  The top of the dough ball did have a silky feel, from the manteca it was greased with.  There are two sets of pictures of the dough ball, two when I took it out of the deli case and two when the dough ball was ready to be opened, after the warm-up. The Lehmann dough ball with the manteca added was very easy to open.

When Steve and I tasted the pizza, it did have better taste than when regular olive oil is added.  While eating a slice, both of us noticed something like a slippery feeling in our mouths.  It wasn’t greasy, but just different.  I liked the taste of the Lehmann dough crust with the manteca added better than when olive oil is added to the dough.  I gave my daughter a slice and she reheated it after I returned home.  She really liked this pizza, also.

I didn’t use the second Lehmann dough ball with the manteca added.  It is still in my refrigerator and I don’t know if I am going to use it at home or let it ferment more, then freeze it to try next week.

Thanks Peter for coming up with a formula for me to use in the UBM.



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