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, December 7, 2011

Pizza Made with NY dough ball from Rizzo's Astoria, Queens 12/06/2011

I used the one Rizzo’s http://rizzosfinepizza.com/ dough ball yesterday to make a pizza. I let the dough warm-up for awhile at room temperature. The dough ball was first pressed out, then rolled a little, then hand stretched to over 17”. The skin was then cut until it weighed 13.38 ounces. The opened skin was then placed in the 17” round steel pan and the edges were pressed onto the sides of the round steel pan. The skin was very easy to open and could have been hand stretched more than it was. The 17” round steel pan was oiled with a little bit of corn oil. Sauce and mozzarella was then applied to the skin.

The pizza was partially baked in the steel pan and when I saw the edges were starting to brown, (but not the bottom crust) Steve and I transferred the pizza out of the steel pan onto the stone. This was a very thin pizza The pizza crust had a very good taste, even though it was very thin. I guess Rizzo’s knows what they are doing when they make their dough, or maybe it might be the NY water that made the crust taste good.

After the bake grated percino romano was added to the pizza. The added grated percino romano was also good.

I think, but sure don’t know, that maybe more oil might have been needed in the steel pan, because the pie bottom crust didn’t get crispy like the real slice of Rizzo’s pizza I ate in NY. The side crust was very crispy, but the bottom crust wasn’t. The bottom crust was more like a NY style pizza crust. This pizza with Rizzo’s dough ball was very good.

I think I might try another approach with the other Rizzo’s frozen dough ball for next Tuesday.



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