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

Saturday, January 29, 2011

Another use for the Preferment Lehmann Dough (little boats or individual pizzas)

From a little leftover piece of preferment Lehmann dough I unfroze for a Greek-style pizza, I decided to make a little boat or something similar.  I stretched the small piece out and then dressed it with my regular tomato sauce, Parmesan cheese, and mozzarella.  The little boat was baked right on my pizza stone at around 500 degrees F.  After the little boat was baked I used my fresh basil I had started from a piece of fresh basil in the fall.  I have been feeding this bunch of fresh basil milk kefir, while in a pot with dirt and it seems to be doing well.

I also used the preferment Lehmann dough to make a Greek-style pizza, after the advice of Peter (Pete-zza) (moderator on pizzamaking.com) for trying the preferment Lehmann dough for a Greek-style pizza.  The preferment Lehmann dough did work out well for a Greek-style pizza.

This is where I posted the other pictures of the Greek-style pizza and also posted how I made the Greek-style pizza at Reply 143  http://www.pizzamaking.com/forum/index.php/topic,691.msg125069.html#msg125069

Now the preferment Lehmann dough has two more things it can be used for.  I am glad the preferment Lehmann dough did work out for a Greek-style pizza.

After making the little boat, I can see this would be a good way to make individual pizzas for more people.  It doesn’t have to be cut, (to be able to eat the little boat) but I did cut the little boat, just so the inside crumb could be seen.  The little boat was quick to make out of the leftover dough.


Friday, January 28, 2011

How to Pronounce 'Cornicione' (Rim of Pizza)

This article was posted on Slice January 24, 2010.

Often times when the term cornicione* is written on Slice, we get folks asking how it's pronounced. Here, certified Italian and Neapolitan-pizzamaker Roberto Caporuscio of Kesté Pizza & Vino gives us a short Italian lesson.


This article was posted by Adam Kuban

There is a video to watch on Slice.

Keste’ was the pizzeria in NY that I visited in November of last year.  I really enjoyed Keste’s pizza and meeting Roberto.  It was the first time I had tried a WFO pizza in a commercial setting and I couldn't believe how light and airy the crumb of the pizza was!


My Pie Monday: Square Pizza, Liederkranz Cheese, Meatball Slider Pizza, and More!

The pizza I made last week was one of the pizzas featured in “My Pie Monday”.


This is what was said about my pie.

Norma's Pepperoni Pizza: "Brian Spangler of Apizza Scholls was on pizzamaking.com this week explaining how he makes his dough at Apizza Scholls. I asked him how my dough and crust would change when using Better for Bread Flour (which is the same thing as Harvest King). He posted that he uses Harvest King flour with a poolish to make his dough. I tried his method and used Better for Bread flour in my preferment Lehmann dough. The crust did turn out better for me than using KASL. Even at my lower bake temperature in my home oven, this pizza did turn out much better. This pizza was baked on my pizza stone at around 500 degrees F. The pizza was dressed with my regular pizza sauce, two kinds of mozzarella blended and pepperoni."—Norma427

If anyone is interested in the Slideshow this is the link for all the pizza on “My Pie Monday”


Maggie Hoffman posted this article for Slice.

Thanks Slice for thinking my pie was worthy enough for “My Pie Monday”!


Thursday, January 27, 2011

WGAL TV “Snow Pizza” on their website

The picture of my snow pizza is on our local TV stations website.


If anyone is interested in looking at the other “snow” pictures on WGAL’s website, some of them are really great!



Snow Lady and Her Pizza

I made her and the pizza today, after it had snowed in our area yesterday.  I had called it “The Ultimate” pizza because it was different.  The snow pizza was dressed with a variety of different yellow cheeses, pepperoni, parsley and fresh basil.  (Just used food coloring for the ingredients) and baked this pizza at around 32 degrees F.  The cornicione was nice and airy.

These are the pictures of my "Ultimate Pizza" and the snow in our area this time of the year.


Monday, January 24, 2011

Another Attempt for a Mack’s style pizza 7/06/2010

After I watched the new videos, I decided I was hungry for another Mack’s pizza attempt.  I decided to take another stab at trying mixing another dough for a Mack’s pizza. When I watched the new videos over and over again, I decided, I didn’t really think Mack’s pizza uses any standard formula for the sauce and cheese, but the new videos, show even more that they even add the sauce in different ways.  The pieman in the first video was the one I had watched when I visited Wildwood.  It looked on the new video like not as much cheese is placed on first. It still amazes me how easily the piemen open the dough and can twirl it in the air. I know this must take a lot of experience, but with the heat and humidity Wildwood has sometimes it makes me wonder, how they do this all summer. I used the same formula I did in my last attempt in reply #341, but I left the dough cold ferment overnight.


The weathermen were calling for a heat index of around 105 and I really wasn’t happy about going to market and being in the heat all day, without air-conditioning, but since this is my job, and stand holders are expected to be there for customers that come, I went to market. I know from experience with my other stands that when the weather gets this hot, that most people just come until a little after lunch time and get what they need and then leave. When I mixed my regular dough, the temperature in the market was 93 degrees F.  I knew that when all the doors are open today, the temperature would get hotter and the temperature of market builds up throughout the day.  Being next to a hot oven all day doesn’t help either.  Time to take some Excedrin along, because I probably was going to get a headache from the heat.  The temperature at my stand most of the day was 99 degrees F.

I mixed this dough by hand.  I sifted the flour, added all ingredients but the olive oil and kneaded by hand.  The dough came together well.  Adding the olive oil and mixing it by hand took awhile.  First picture is the dough ball after mixing Monday evening.

Pinocchio decided he had to go along.  I told him he was really going to be miserable, but he insisted.  I said okay.  I really pressed on the dough like the piemen do.  The dough was easy to twirl.  I purchased some creamy longhorn cheese at market.  All the deli and meat stands have different kinds of longhorn cheese, so I just chose the one I thought looked best.  The dough ball weighed 1 lb. 0.1 oz., weighed on the scale at market.  The pie was dressed with sauce similar to how the pieman did in one of the videos I posted.  The sauce added weighed 8 oz.  I grated the longhorn cheese and when weighed the weight of the cheese was 7oz. I put less cheese on to start, then added the sauce, then more cheese. The pie was baked in the deck oven.  The baked pie right out of the oven weighed 1lb. 10.4 oz.  I took some pictures while the pie was cooling and on the other pictures it can be seen how the pie loses weight when cooling.

Pinocchio did enjoy this pie.

Most stand holders left early, because not many customers were at market later today.  I was happy to get home in the air-conditioning.

Peter (Pete-zza) posted:

Based on the weights you provided, it looks like the unbaked pizza weighed 31.1 ounces (16.1 ounces for the dough, plus 8 ounces for the sauce, and 7 ounces for the cheese). With a fully baked weight of 26.4 ounces (1 lb., 10.4 ounces), the weight loss during baking was a bit more than 15%. My last two Mack's clones had weight losses of 13.5% and 14.5%. That was in my home oven, not a commercial oven.

It also looks like your pizza (16") was scaled in terms of weight in line with the numbers I came up with for an 18" Mack's clone.


This attempt was my second to last attempt for a pizza like Mack's pizza.  I am still trying to find the kind of white cheddar that Mack's uses before I try another attempt.