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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Sunday, October 30, 2011

All Dry Mix Pizza, except adding the water 10/30/2011

My dry mix MM’s attempt was made this evening.  Since I had used a much lower hydration than I did before, I had wondered how that was going to work, with all dry ingredients in the mix.  I mixed hot water into the mix with a spatula, then balled right away, and coated the dough ball with corn meal. The mix looked much drier than my last attempt. The dough ball didn’t look really smooth when I did the ball.  The dough ball was left to ferment for 30 minutes near my oven.

When I went to open the dough ball it opened well.  The MM’s dry mix skin was dressed with Les’s chunky tomato sauce, mozzarella, and cut out pepperoni to try and look like a pumpkin face.  The pizza baked well at a little over 500 degrees F, (in my home oven on the pizza stone, on the bottom rack) for about 7 minutes. This attempt was for a 14” pizza.

The final pizza was good, but I think more water needs to be put into the formula because the crumb wasn’t as open as I wanted.  The taste of the pizza was similar to a MM’s pizza, but I don’t think it had enough molasses taste.  The sweetness of the crust was a little sweet, but I am not sure if it was sweet enough.  The bottom crust browned well.  The slices could be folded something like MM’s.

All in all, this experiment did work out well.  I never would have know this dough was fermented for such a short time.  The  taste of the crust and rim were good.

I am lucky to be able to try an all dry mix pizza. I was given samples of dry shortening powder, dry molasses, and other dry ingredients.


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