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

Thursday, July 28, 2011

Another Cracker-Style Attempt with EL-7...7/26/2011

I used DKM”s Thin & Crispy Recipe:  http://www.pizzamaking.com/thincrust.php
Formula:  http://www.pizzamaking.com/forum/index.php/topic,13820.msg147691.html#msg147691
How the dough was mixed:
http://www.pizzamaking.com/forum/index.php/topic,13820.msg147690.html#msg147690 and rolled:  http://www.pizzamaking.com/forum/index.php/topic,13820.msg147732.html#msg147732

I really don’t think the EL-7 product worked as intended in the cracker-style pizza formulation I used, or maybe I didn’t go about making a cracker-style dough pizza right, but I am not happy with this style of pizza or my results.

After the dough was rolled out on Monday the dough did look okay.  When I took the rolled out dough out of the plastic wrap and a plastic bag I had stored it in, the dough felt drier than when I had rolled it.  The dough skin also looked different, in that it had some spots in it.  I tried to roll the dough more at market, but it wouldn’t budge.  I oiled my blackbuster steel pan and placed the dough skin in the pan and then cut the dough some.  The skin was pre-baked, then dressed and put straight onto the deck this time.

The pizza did have a definite crackery sound when cutting, but doesn’t seem crackery enough for me.  The pizza was crispy, but not crackery, if that makes any sense.


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