Learning Knowledge to Make Pizza: how the new experiments with EL-7 are doing today...6/27/2011

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 27, 2011

how the new experiments with EL-7 are doing today...6/27/2011

This is how Big Dave’s “Old Faithful” dough ball looks this morning. It has transformed into a soft dough ball, but has fermented a lot. I guess the EL-7 made it so soft. When I mixed the dough and then made it into a dough ball it was a lot drier. Hopefully it last until tomorrow.

Also the preferment for the Lehmann dough has fallen some, since yesterday. I know at market my larger batch of preferment doesn’t fall like this one did for one dough ball, so I don’t know how consistent my results will be when I try to compare the one dough ball with the EL-7 to others I have tried, when making larger batches of preferment.

Pictures of the top and bottom of the hybrid Reinhart dough ball this morning. The dough ball doesn’t feel sticky on top.