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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Saturday, November 5, 2011

Thanksgiving "Pumpkin Cranberry" Pie (with a Betty Crocker Mix) 11/5/2011

Another mystery pizza today.  This mystery pizza would be good to serve on Thanksgiving for a dessert. It has both traditional pumpkin and cranberries.

I first took some frozen cranberries out of my freezer that I had saved since last Christmas.  They were still good.  I made a simple syrup of water and sugar, then added the cranberries and cooked for 10 minutes.  I squeezed a lemon, and also used some zest from the lemon in the mix with the cranberries.  When the cranberries were almost finished cooking, I added black grapes that were sliced.  The lemon juice mixed with the cranberries, sugar, and grapes mixture had a nice taste after it was finished and cooled.

I mixed the “mystery mix” with pumpkin in the mix, with Peter’s “goody” bag.

The “Thanksgiving Mystery Pizza”, was dressed with the a little St. Dalfour Royal Fig, Grande mozzarella, and then the cranberry mixture.  When the pie was almost finished baking I took some ground pumpkin seeds (I had toasted from my Halloween pumpkin) and sprinkled them over the pie.  After the mystery pumpkin pie was baked, I brushed melted butter on the rim and sprinkled with Parmesan cheese.

The mystery pizza was bake on the bottom rake of my oven on the stone at about 500 degrees F for 8 ½ minutes.

Now, what member wouldn’t want this for a Thanksgiving dessert. The crust even had pumpkin pie spices in it.  Being from Pa. it is always traditional to have pumpkin pie for Thanksgiving.


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