Learning Knowledge to Make Pizza: 5 test dough balls on hybrid Reinhart dough, preferment tests and new dough ball with EL-7 6/20/2011

Welcome...

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.

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.

Monday, June 20, 2011

5 test dough balls on hybrid Reinhart dough, preferment tests and new dough ball with EL-7 6/20/2011

I took the pH reading of the preferment today and it was 5.44. After the first final dough was mixed the pH was 5.55 The final temperature of the first batch of dough was 74.2 degrees F. I usually then add water to what is left of the preferment in one container and let it sit in the deli case until I am ready to use the preferment for the second batch. I don’t know why, but the second batch of dough had a pH of 5.65. The final dough temperature on the second batch was 75.3 degrees F. To me the preferment didn’t look as bubbly today as it usually does, but it seemed okay.

I reballed the 5 hybrid Reinhart dough balls today at market. I had all the 5 dough balls on the same shelf in the deli case, but it seems the one dough ball did form bubbles on the top. I don’t know why that happened. The hybrid Reinhart dough did come out of the plastic bags okay, and didn’t leave any mess. I decided to ball the dough balls different to see what happens. I reballed some with just olive oil, some with olive oil and flour and one with just flour. The dough is very soft, but it wasn’t sticky.
I took the pH of the dough if anyone is interested. The pH of one dough ball was 5.65.

I mixed the Lehmann dough with the EL-7 this morning that Peter set-forth the formula for. I used my Kitchen Aid mixer and mixed on speed one and two. All the other ingredients were put into the mixing bowl and mixed before the olive oil was added. The final dough temperature was 79.5 degrees F. I let the dough rest for 15 minutes and then shaped it into a dough ball. The dough felt soft. The Lehmann dough ball with the EL-7 is at market.

Norma