Learning Knowledge to Make Pizza: Attempt at a Luigi's pizza from Luigi's Pizzeria San Diego, California 9/13/2011

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.

Wednesday, September 14, 2011

Attempt at a Luigi's pizza from Luigi's Pizzeria San Diego, California 9/13/2011

Formula I used for the Luigi's pizza attempt http://www.pizzamaking.com/forum/index.php/topic,14928.msg152799.html#msg152799

The attempt for a Luigi’s pizza today went okay. Steve and I made the pie about 3:40 pm yesterday. The dough ball sat beside my deck oven for 2 hrs. to warm-up. The temperature beside my deck oven was 92 degree F. The dough ball was easy to open to 18”, but I didn’t toss it. Since I never tasted a pie at Luigi’s pizzeria, I am not sure if this pie was anything like Luigi’s pie or not. I added fresh basil to my regular tomato sauce. My regular tomato sauce (Stanislaus Saporito Super Heavy Pizza Sauce with basil) has all the other ingredients added, except the fresh basil, but I don’t know if the amount of added ingredients to my regular tomato sauce are in line with Luigi’s sauce. Steve and I used ¾ lb. of blended mozzarellas as the cheeses for the 18“ pizza. This pie took 5 minutes to bake at about 525 degrees F, in my deck oven.

This is a video of Steve cutting the pie. http://www.youtube.com/watch?v=MQN3Yr-1wA4

Norma