Learning Knowledge to Make Pizza: 12/18/11

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.

Saturday, December 24, 2011

After Christmas Eve Services at LCBC 12/24/2011

This was a picture taken in the lobby of LCBC church of my great-granddaughter and grandson after the Christmas Eve Services and the other members of the family that went to Christmas Eve Services. God blessed all of us once again, that my mother could be with us.

Norma

Christmas Cookies 12/24/2011

Some Christmas cookies.

Merry Christmas everyone!

Norma

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.

http://www.pizzamaking.com/forum/index.php/topic,16823.0.html

Norma

I told Santa yesterday I was a good girl!..see if he brings me "Pizza" related gifts 12/21/2011

I whispered in Santa's ear yesterday what I wanted for Christmas that was pizza related. Hope I was a good enough girl to get something I mentioned.

Norma

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

Greek Pizza Using Pete-zza's MA#1 formulation..Great pizza! 12/20/2011

The Greek pizza using Peter’s MA#1 formulation turned out to be the best pizza of the day today. I greased the steel pan with peanut oil. The bottom became nice and crunchy and the crumb was also delicious. Steve, Randy, my taste testers, and I all enjoyed this Greek pizza.

The dressing used were my regular tomato sauce, spinach, smoked mozzarella, Fontina, a blend of mozzarellas, mild white cheddar, and grape tomatoes. The cheese wasn’t spread all the way to the edges.

Norma