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

Thursday, January 19, 2012

Mack's pizza attempt almost turns into a Best Pizza!! 1/17/2011

I am glad my curiosity got the better of me and I decided to try Peter’s DeLorenzo formulation. Although the formulation didn’t lead me to a better Mack’s crust, it will lead me to a new adventure.

There are a few things I would like to post about this experiment.

1. I don’t understand how long mixing can affect a dough and make it tougher (at least this dough). From the long mix I did, the dough turned out well, and was so soft when opening the dough. It makes me wonder just how bad a long mix is for some doughs. The tight dough turned into something altogether different. I wish I knew more about longer mix times in some doughs and why a longer mix might be better.

2. I left the dough ball ferment at room temperature for about 6 hrs. at market yesterday. The dough fermented a lot and then was so soft to open. The dough ball was so easy to open that I stretched it much more than 18” before I knew it. Then the dough hung over the 18” pizza peel. I then wasn’t sure if I could launch the pie off the peel into the oven (with the overlapping skin off the peel), so I decided instead of ruining the pie (with maybe a bad launch from the peel into the oven) to cut off the extra dough with a scissors. That is why in the pictures the final pizza doesn’t look round and some jagged edges can be seen. Because of cutting the dough off the TF changed to a much thinner pizza. I wish I had weighed the pieces of dough that I had cut off to be able to know what TF this pizza really was, but didn’t think about doing that right at that moment. I just threw it away.

3. This dough skin had a lot of fermentation bubbles and I think if I wouldn’t have pressed so hard on the skin (like Mack’s piemen do) and broke edge bubbles, this pie would have been light and airy in the rim. That is the next experiment for next week on another thread.

4. The resulting pizza from all of this reminded me of the pizza I ate at Best Pizza in Brooklyn, NY. The crust had about the same TF and was just about the same in being crispy. What a wonderful find from just doing one experiment. Maybe I will be able to make a Best Pizza style of pizza in my deck oven. Only one more experiment might be able to tell me if that would work or not. Steve, Randy, and my other taste testers really thought this was a really different pizza and enjoyed it. The manager of the flea market usually comes over to sample test pizzas and he wanted to buy the 3 leftover slices, but I said the extra slices weren’t for sale and Steve, Randy and I had second slices. Even the bottom crust seemed to brown like a Best Pizza. All cheddar on a pizza is great, if the right kind of cheddar can be found

5. The Cracker Barrel extra sharp cheddar tastes a lot like the cheese on a real Mack’s pizza. It isn’t exactly the same, but does have the tang that Mack’s cheese gives, and also is very oily. On the pictures it can be seen just how much oil the Cracker Barrel extra sharp cheddar gives when baked on the final pizza.

6. Pinocchio and Geppetto were also so excited about this new pizza and were watching over this experiment They both said hat’s off to Peter’s formulation. Pinocchio and Geppetto still want me to try the Cracker Barrel extra sharp cheddar on my other formulation for a Mack’s dough. Can’t they ever be satisfied.

7. I wouldn’t have been able to toss and throw this dough. It opened way too easily.


No comments:

Post a Comment