Learning Knowledge to Make Pizza: Hybrid Reinhart Pizzas from 5 dough balls 6/21/2011

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.

Thursday, June 23, 2011

Hybrid Reinhart Pizzas from 5 dough balls 6/21/2011

These are the pies baked from the hybrid Reinhart dough balls. I used all 5 dough balls. The dough balls were used to bake pizzas from this morning until the second to the last pie of the evening. I am not satisfied with the bake or the taste of the crust. The pies didn’t brown as I wanted them to and the bottom of the crust seemed to be a different color. The bottom crusts were sorta crunchy. I don’t know why, but 4 pies didn’t need screens and one pie did, near the end of the bake.

The dough balls did open easily and the dough balls didn’t want to stick to the 2 plastic bags. I don’t know if it was the way the dough was opened or not, but the rims didn’t get consistent. I don’t know if my bake temperatures were right for this type of pie.

I saved one slice and waited about a half an hour, until it cooled. When I reheated the slice, it seemed dry and the bottom became really crunchy.

Three of the pies were dressed with my regular cheeses and sauce and the other two pies had other dressings.

Norma