Learning Knowledge to Make Pizza: "Good Eats" in our area and new dough balls to experiment with this week! 6/26/2011

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.

Sunday, June 26, 2011

"Good Eats" in our area and new dough balls to experiment with this week! 6/26/2011

Since I live in a farm area, there are many roadside food stands and also so many fresh foods at market to buy. I made some of our favorite "sugar peas" with potatoes, milk and butter this morning. They are so sweet and delicious. The blueberries are also fresh so I decided to make some more baked oatmeal this morning. Red beets are also nice and tender now, so I also cooked some red beets off and made red beet eggs. Our local sweet corn in now in, too, so tonight for dinner I will husk the sweet corn and have it as part of our dinner. We are lucky to have so many fresh fruits and vegetables in our area in the summer to enjoy.

I have been experimenting with EL-7 to see what it does to dough, so this week there are two experiments with the EL-7. The one experiment is going to be with my preferment Lehmann dough and the other is going to be with Big Dave Ostrander dough recipe that he calls "Old Faithful".

I also made another hybrid Reinhart dough that was just mixed in my Kitchen Aid Mixer with the flat beater. All three of these experimental doughs are going to be baked at market on Tuesday. These picture are just of the dough balls of the "Old Faithful" and the hybrid Reinhart dough balls. The one pictures is of the preferment (poolish) that will be used the make the final dough for a preferment Lehmann dough ball tomorrow.

Norma