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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Wednesday, September 28, 2011

Mellow Mushroom Pizza 2nd Attempt with MM #2 Formula 9/27/2011

The MM#2 experiment went well yesterday, but I think the effective hydration was either to high with the molasses added, or either the way I mixed the dough (with the oil in the water) made the hydration seem higher, or maybe another possibility is the ground toasted wheat germ did help hydrate the flour better than last week.  This week the dough felt like it had a much higher hydration than last week.  I can’t figure out why the hydration seemed higher than my attempt last week.

Steve and I had to get ready to make the MM experiment today.  We figured we had to dress the part of a MM operation, and also try to make my small pizza stand look a little like a MM real pizza business.  I went to the variety store right near where my pizza stand is and bought some “hippy” tattoos, and some decorations that looked “hippy” to me.  All for the price of 2.50 we could make ourselves look somewhat like a “hippy” and also decorated our stand to look something like a MM pizza business does.  That sure was a lot cheaper than it costs a real MM pizza operation to decorate.

The dough was dipped in coarse cornmeal today.  The dough seemed somewhat sticky, and the dough was almost too easy to open.  It reminded me somewhat like a Reinhart dough when opening it.  There wasn’t any trouble opening the dough, but there was no way I could have tossed the dough.

I did put the pepperoni in the oven to take the grease off again, and used part-skim mozzarella for the cheese.  We used 7.5 oz. of part-skim mozzarella, 6 ounces of sauce, and 22 pepperoni on the pizza for the dressings.

The pie baked well, and didn’t need a screen.  The bottom crust did browned well.  The finished pizza rim was brushed with melted butter with added garlic powder, than sprinkled with Parmesan cheese.  The pizza did have a crunch when cut, but not a lot. As the pie started to cool, it developed a droop.  Steve, my taste testers, and I enjoyed this pizza very much.  It sure was a different pizza.  There was one slice left, and my granddaughter and great-granddaughter did come to market later,  and my granddaughter and great-granddaughter did have the last slice. The last slice was reheated. They also enjoyed this MM attempt. They also got into the “hippy” mood and also applied tattoos to themselves.

I don’t think this attempt must have tasted like a real MM pizza, because the crumb did seem to moist to me, (almost like a Reinhart much higher hydration dough) but we all did like the moist crumb.

The MM dough ball had about 48 total time cold fermentation.


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