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, September 29, 2011

Introducing ‘Ask Paulie’ on sliceseriouseats.com by Meredith Smith

Meredith Smith posted on Slice if you have pizza questions, concerns, and curiosities, now Paulie Gee, an accomplished pizzaiolo and a heck of a nice guy, will be answering questions. http://slice.seriouseats.com/archives/2011/09/introducing-ask-paulie-20110928.html

There also was an article on Slice about Paulie Gee’s ‘Egyptian Move” Pizza-Dough-Stretching Technique on Slice at http://slice.seriouseats.com/archives/2010/11/the-piemans-craft-paulie-gees-egyptian-move-pizza-dough-stretching-technique.html There is a video on the ‘Egyptian Move’ on Slice for to show how to do that.

A slideshow of Paulie Gee’s WFO pies can be seen at this link on Slice http://slice.seriouseats.com/archives/2010/06/paulie-gees-pizza-greenpoint-brooklyn-nyc-review.html 

There also other posts on Slice like the Pieman’s Craft at http://slice.seriouseats.com/archives/2010/09/the-piemans-craft-making-the-rooftop-red-pizza-with-paulie-gee.html  by the Serious Eats team. And Video: “Food Curated’ Points Its Lens at Paulie Gee by Adam Kuban at: http://slice.seriouseats.com/archives/2010/04/video-food-curated-on-paulie-gees-greenpoint-pizza.html   The video is titled, ‘It’s Never Too Late to Make Pizza.

Should be very interesting to see what questions Slicers have for Paulie Gee.  He must be a super nice man to agree to answer questions.



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