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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Monday, October 10, 2011

Hobart 20 qt. mixing, mixing the Preferment Lehmann Dough for Market 10/10/2011

I only wanted to take one video of my 20 qt. Hobart mixer mixing a 15 lb. batch of dough today, but somehow, I must have touched the button on the camera to shut it off several times.  The water and preferment are already in the mixer bowl, then I added KASL, IDY on the one side, and salt on the other side.  After the dough was mixing well, I drizzled the olive oil down the edge of the mixer bowl.  It is a little dark at market on a Monday, so these videos might not be the best.  After the olive oil in mixed a little, then I set the timer for 6 minutes.  These are also the pictures I took when I must have stopped the video.  The last video shows how my finished dough looks before balling.  If anyone is interested in seeing how my preferment Lehmann dough is mixed, these are the videos for one batch of dough.



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