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.

Total Pageviews

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

Wednesday, January 4, 2012

Classico/6-in-1s Tomato Sauces Using Steve's (Ev's) Seasonings Mix 1/04/2011

Thread about Classico verus 6-in-1's on pizzamaking.com


Classico crushed tomatoes can be purchased at some Walmart stores.

The three sauces, (Classico crushed tomatoes, 6-in-1s, with November’s recipe for spices & herbs, and Steve’s modified November’s recipe) where all tasted by my taste testers first plain. We did blind taste tests. It was interesting because all but one taste tester could tell the Classico crushed tomatoes with November’s #2 sauce recipe was sweeter in taste compared the other two sauces. Most of the taste testers concluded if the 3 sauces weren’t tasted each in succession, they might not be able to tell they were different. Of course, Steve’s sauce was a little finer because he had used the blender for his sauce. One interesting thing about the taste test was that people thought that Steve’s modified November’s sauce was stronger in the herb & spice taste. That was interesting because Steve’s sauce didn’t contain as much spices & herbs as my two sauces did. I don’t know if it was Steve’s brands of spices & herbs he used that caused these taste differences, or if it was because Steve’s sauce was in the refrigerator a lot longer than my two sauces. We kept mixing up the sauces and it was interesting to hear what the test testers said. Some of them got mixed-up after multiple tasting, even after drinking water between each taste test.

I didn’t take any pictures of the three sauces, but they all looked identical in color.

I only used the Classico crushed tomatoes with November’s #2 recipe to dress one pizza. The pizza I used that sauce for was the bulk fermented pie I had posted about in John’s (fazzari) thread at Reply 147 and the following posts. http://www.pizzamaking.com/forum/index.php/topic,16761.msg165927.html#msg165927 Even after the sauce was baked on the pizza, it could be tasted that the sauce was sweeter, by all our taste testers.

I also only used Steve’s modified November’s sauce on one pizza. That was the Power Flour preferment Lehmann dough pizza, at Reply 1112 and the following posts http://www.pizzamaking.com/forum/index.php/topic,9908.msg165973.html#msg165973 Steve’s sauce tasted better than the Classico crushed tomatoes with November’s recipe, when baked on a pizza. All of the taste testers agreed on that. We also noted a little more salt taste in the sauce on that pizza, even though the little extra salt taste couldn’t be tasted when just tasting the sauce plain. Don’t know what was going on with that.

I didn’t have time to try the 6-in-1s sauce with November’s recipe baked on a pizza.

If I use the Classico crushed tomatoes again in November’s recipe, I would add less sugar. I am not to sure about the salt either, but would think I would add less salt too.

Now on to trying to duplicate Steve’s sauce with the Classico crushed tomatoes. I don’t know if I am going to be able to understand how to do that. Steve did bring me a big can of 6-in-1s.


No comments:

Post a Comment