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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.

Pizzas

Pizzas
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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Sunday, September 25, 2011

A Championship Margherita by Tony Gemignani, part 2

Written by:  Peter Reinhart

Actually, this week is the version that won it all. As it turns out, last week's pizza was made with Caputo flour and this week's is made with San Felice flour. When Tony won the World Championship in Naples, which he'll talk about a little in this week's segment, he used the San Felice flour so that's the one he reserves this flour for at his restaurant. He uses Caputo on all his other Napoletana pizzas and, as he indicates here, it's almost impossible to tell them apart and he loves both brands. But, because he won the title with the San Felice, that's the one you get if you order the Championship pie, served on the special pedestal platter.

To read more click on the link to go to Pizza Quest to read the rest of the story.

http://www.fornobravo.com/pizzaquest/webisodes/43-webisodes/295-the-real-championship-margherita-from-tony-g.html

Norma

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