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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.

Pizzas

Pizzas
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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Saturday, January 28, 2012

Bakes of a real Mellow Mushroom part dough ball and whole dough ball and also bakes of a Mellow Mushroom clone part dough ball and whole clone dough ball

A member of pizzamaking.com Chicago Bob, sent me two real MM dough balls to experiment with.  I used part of one of the dough balls to do hydration tests, wet-gluten tests, and also to do bake tests on wet-gluten.  I also did the same tests on a clone Mellow Mushroom dough ball I had leftover from market. 

These are the pictures of the bakes.

Mellow Mushroom part dough ball first.






Pictures of my part clone MM dough ball bake.






Pictures of real MM whole dough ball bake at market.





Pictures of a MM clone whole dough ball bake.





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