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
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Thursday, August 25, 2011

Jet's Pizza Attempt 8/23/2011

I tried another experimental Jet’s pizza.  I modified the last formula I posted at Reply 60 http://www.pizzamaking.com/forum/index.php/topic,8247.msg132975.html#msg132975
by increasing the TF to 0.15 and decreasing the salt amount to 1.75%., since 1.75% is usually the normal amount of salt I use in my pizzas. I also omitted the corn oil in the formula. The rest of the formula was kept the same.  I used Superlative flour as the flour.

I mixed the dough in my Kitchen Aid mixer, and balled and cold fermented for a little over a day.  The  dough ball was left to warm-up for about an hour.  The dough ball then was pressed some on my marble slab, then open a little to fit in my 12”x12” square steel pan.  I then put aluminum foil over the steel pan, and left the dough proof for about a hour.  The pan was oiled with 1 tablespoon and 1 teaspoon of corn oil.  I used a paper towel to spread the corn oil on the pan, so there was some of the corn oil on the paper towel.

Steve and I weighed the sauce, Grande cheese, and pepperoni that went on for the dressings.  The sauce weighed 3.4 oz, the Grande cheese weighed 7.5 oz., and the 16 slices of pepperoni, which weighed 1.30 oz.  The pizza was baked at about 492 degrees F, on the deck for about 9 minutes 11 seconds.

Steve and I never tasted a real Jet’s pizza, so we have no idea if this attempt did taste anywhere near a Jet’s pizza.  I also don’t have a conveyor oven like Jet’s uses, so I know my pizza would be different than Jet’s that does use a conveyor oven.

I might try Occident flour as the flour in the same formula next week.


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