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, December 21, 2011

Pizza doughs made with rye flour and ultragrain flours..what a mess in the beginning..lol 12/20/2011

The second dough ball that was 81% hydration and dark rye flour and the ultragrain flour was used in the formulation turned out okay. I don’t know why, but when I took the dough ball to market I reballed the dough ball. I don’t know if the reball had anything to do with how much the rim rose or if the texture of this pie would have been different. I really don’t know that much about using the types of flour I used in this formulation.

This pizza did have a wheat taste in the crust. I really liked the wheat taste. I think when I make this dough again I would add more salt in the formula, because to me the crust just didn’t seem salty enough. Maybe it just is my taste buds.
The dressing for this pizza were dressings of that’s a nice sicilian “kiss of garlic” and Roland’s extra strong Dijon Mustard mixed together. I just gently brushed that mixture on the skin. Capicola ham was cut and swiss cheese bought at market was grated for this pie. Also a blend of mozzarellas and grape tomatoes were added. Thanks dmcavanagh for helping me to decide what dressings for this pie!

I started a thread on pizza making.com about this topic:

"Should I throw this Lehmann dough out and started over again', if anyone is interested in reading it.



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