Learning Knowledge to Make Pizza: Preferment Lehmann dough Pizzas made with KASL, 50/50 Mondako and Power Flour and 100% Power Flour 1/03/2011

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.

Wednesday, January 4, 2012

Preferment Lehmann dough Pizzas made with KASL, 50/50 Mondako and Power Flour and 100% Power Flour 1/03/2011

These are some of the pies made with KASL yesterday. The dough handled beautifully, and the resulting pies were better looking, compared to the pies made with ADM Gigantic Flour, at least in my opinion. My camera seems to show the rims of pizzas lighter than what they really are, unless I take a close-up picture. I guess that is because I use a cheaper camera, and don’t really take the time to try and get the best shots of different pizzas.

This was the pie made with the 50/50 blend of Mondako and Power Flours. The dough wasn’t as easy to handle as the KASL pies, but that could be due to the fact that I mixed the 50/50 blend in my Kitchen Aid mixer instead of the Hobart mixer. At least that is my guess.

This was the pizza made with 100% Power flour. Like the blend of Mondako and Power flour, this dough wasn’t as easy to handle as the doughs made with KASL. Steve, my taste testers, and I also didn’t think the 100% Power flour made a better pizza, than KASL.

Norma