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
click on picture to go to post

Wednesday, October 5, 2011

Mellow Mushroom another attempt with frozen dough ball 10/04/2011

The experimental MM# 2 dough went well, in terms of the dough not being extensible, and the pie being tasty.  I let the dough ball warm up for 1 ½ hrs, until the dough ball reached 56.8 degrees F.  It was cooler at market this week.

Steve and I had to get ready again for this experimental pie.  The stickers were placed on the cutting board, I applied one tattoo and we got the signs ready.  Steve and I put the pictures I had printed out on the Plexiglas.  Steve brought a bottle of home brewed beer, so we would be like MM and have beer.  He brought some kind of Belgian Strong Ale called something like Dieu Du Ciel, meaning “sample of heaven”, but I can’t get the first name of the beer spelled right, because I am not familiar with home brewed beers.  There were two supermen on the pictures, one being Peter, and the other superman was the shroom.  They both were watching what we were doing.

The dough ball did stretch out very nicely, and could be tossed and twirled.  I did tossed and twirl the skin, but I am still throwing vertical.  Steve did take a video of me tossing and twirling the skin.

The MM# 2 skin was dressed with my regular tomato sauce, spinach, apple sausage, salami (I had baked in the oven) and part skim milk mozzarella.  The pie was baked in 5 ½ minutes at about 525 degrees F.  Then melted butter with garlic powder and parmesan cheese was applied, after the pie came out of the oven.

The only part of this experiment that didn’t go well, was there was no more sweetness in the crust than my last attempts.  The pizza and the beer did go well together though.

Video of me trying to toss and twirl the dough. Lol, I am not a good tosser or twirler!



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