I tried a couple of different things when making two Greek pizzas yesterday. I first turned my oven down in temperature a little. I used corn oil in my steel pans, as the oil in coating the pans for the Greek style pizzas. I generously coated the steel pan with oil for the first and second Greek style pizzas.
The first Greek style Lehmann dough pizzas dressings were various cheeses, my regular tomato sauce, and spinach under the cheeses. I had brushed garlic and herb infused olive oil on the crust first, before any of the other toppings. When baking the first Greek style pizza, the bottom crust did become browner than before, but not as brown or crisp as I wanted.
For the second Greek style pizza with the preferment Lehmann dough, I turned my oven down lower, (about 500-515 degree F) and baked the same way as the first Greek pizza. By turning the oven down the bottom crust did become browner and crisper. I also notice that when using the new steel pans, I purchased not to long ago, the more times they are used and seasoned, they seem to work much better with each bake. I have used the round steel pan also for some cracker-style pizzas, in addition to using the steel pan for Greek style pizzas. I just started experimenting with my square steel pan for other pizzas and I don’t think it is seasoned as well. I will see if the pizzas baked in the square pan will get browner also the more I season it. I didn’t bake a Greek style in the square steel pan yesterday, but I did bake another pizza, and the bottom didn’t get as brown or as crisp, even though I did bake at lower temperatures. The other pizza wasn’t using the preferment Lehmann dough, but I did oil with the same oil and the same amount.
The second Greek pizza was dressed with almost the same dressings as the first, but sliced yellow zucchini (on the mandoline), Feta cheese and pepperoni were added to the second pie. I thought the second Greek pizza was delicious. I also used fresh Les’s sauce I made on this pie.
What I find odd or either interesting, is my regular preferment Lehmann dough pizzas baked at the lower temperatures did seem to turn out well.
Pictures below and last two pictures are of the round and square pans today, with the round steel pan first.
The Greek Pizzas reheat extremely well. I had a slice I reheated the next day and it was delicious.
More Greek Pizzas
http://slice.seriouseats.com/archives/2011/03/mpm-20110328-slideshow.html#show-149373 My friend (Ev) Steve's Greek pizza
Great thread on pizzamaking.com for learning to make Greek pizzas.
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.