Learning Knowledge to Make Pizza: Two Mellow Mushroom attempts with dough balls that were frozen two times 12/20/2011

Welcome...

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.

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.

Tuesday, December 20, 2011

Two Mellow Mushroom attempts with dough balls that were frozen two times 12/20/2011

The MM clone dough balls that were frozen twice were used today to make pizzas for customers. The twice frozen dough balls worked well and were just like the doughs balls that were frozen one time. I took the two frozen dough balls to market yesterday to let them defrost until today. Steve, Randy, and I shared a slice cut into 3 pieces and it tasted just like the last few attempts. It makes me happy that if any dough balls would be leftover at the end of the day they could be refrozen and still be good to use.

I brushed the rims again with Imperial margarine and garlic powder. The Imperial margarine does work well and the crust seems more shiny from using the Imperial margarine and garlic powder.

Norma