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, November 16, 2011

Next attempt at a Luigi's Pizza with 2% sugar in the dough and 65% hydration with the Power Flour 11/15/2011

The attempt with the Luigi’s pizza went better yesterday with the suggestion for 2% sugar added in the formula by Peter.  There was better crust coloration on the rim, and bottom crust, but I am not sure if it still was enough.

The Luigi’s dough ball was left to ferment beside the deck oven for about 4 hrs.  Gene’s idea of letting the dough ferment beside the deck oven went well, and the dough ball didn’t over ferment or get top bubbles.

The dough ball was very easy to open and could be tossed and twirled easily.  In my opinion, there is great strength in this dough.  The Luigi’s pie did turn out good in the flavor of the crust, and also the crispness in the crust and rim.  Steve, my taste testers, and I enjoyed this pie.  There was one thing I didn’t understand about this pie though.  I didn’t eat a reheated slice, but Randy did, and he said after the slice was reheated the pie became more chewy or was tougher to eat.  Randy said the pie made last week was better after the reheat.

This is a video of the Luigi’s attempt being cut by Steve.



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