Learning Knowledge to Make Pizza: Inspiration from our NY fanatics trip-Neapolitan Pizzas!! 1/07/2012

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.

Sunday, January 8, 2012

Inspiration from our NY fanatics trip-Neapolitan Pizzas!! 1/07/2012

Steve and I had a fairly long trip home from our NY Pizza Fanatics trip, (so we had awhile to talk about it) and Steve said since it was supposed to be nice in our area on Saturday he was going to fire-up his WFO and makes some Neapolitan pies. Steve invited me to his home to bake some pies too. I thought to myself oh yes, I will be there with “rings on my fingers and bells on my toes”. I can’t miss an opportunity to watch or bake in a WFO, and after we had all the inspiration from the Neapolitan pizzerias we visited this was one opportunity I sure didn’t want to miss.

Both Steve and I had thought about Roberto and his talks about how to making dough to be able to bake in any situation. I didn’t ask Steve how he was going to go about making his dough, but I had thought about what I might do since I only had a little over one day to make my dough. I decided to make dough the old-fashioned way with no real recipe or formulation. I mixed fresh cake yeast with water, added ground fine sea salt, and water to an undetermined amount of Caputo Pizzeria flour. I mixed more cake yeast into the mix, because I wanted my dough to be fairly active, so it would taste better in a little over a days time. I also kept adding flour until I thought the water had absorbed enough flour. I thought I had make enough dough for 2 dough balls. The dough was left at room temperature to rise overnight. In the morning it had fermented a lot. I punched it down, 3 different times this morning, then balled around 12:00 pm today. I only lightly balled the two dough balls. Each of my dough balls weighed 8.1 oz. My dough was only fermented at room temperature with no refrigeration.

I also bought a bottle of wine today that Craig had recommended. I couldn’t fine the vintage 2008 at my liquor store, so I had to settle for 2009. The wine went great with all the pizzas. To add to the fanatic theme I wore my pizza earrings and also wore my necklace with a little slice of pizza and the little pizza cutter.

The pictures of my dough and pizzas are first and Steve’s pictures of his pizzas are second. Steve also took pictures of his pizzas, but I don’t know if he wants to also post them. If anyone wants to know about Steve’s Neapolitan dough they can ask.

At least I know now that I can make a Neapolitan dough from scratch and it will work okay.

Norma