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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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Monday, January 9, 2012

Trying Caputo Pizzeria flour in a formulation in my deck oven 1/09/2012

I asked and listened to Roberto at Keste about how to use Caputo in a lower temperature deck oven. Roberto said since the higher heat of a WFO bakes Caputo differently you need to add sugar to the formulation and also use a higher TF for a pie to bake okay when using Caputo. Roberto said that the hotter oven drives out moisture in the dough faster, so that is why a higher TF is needed.
I searched the forum yesterday about using Caputo in a lower temperature oven and found Larry’s thread at http://www.pizzamaking.com/forum/index.php/topic,10475.msg92602.html#msg92602  and found where Peter converted the formulation at Reply 10 http://www.pizzamaking.com/forum/index.php/topic,10475.msg92679.html#msg92679  I used less cake yeast in the formulation, because I wanted a two day fermented dough, and also changed the soybean oil to olive oil, but used the rest of the formulation, but for a 14” pizza using Caputo Pizzeria flour. I also used a TF of 0.105 since Roberto said to use a higher TF.


I had wanted to do a room only temperature fermentation, but was afraid since some egg is used in the formulation, I was worried about how that would work, so I used a bulk ferment at room temperature for 5 hrs, then balled the dough, and now am cold fermenting until tomorrow.
I have no idea how this will work or bake in my oven tomorrow, but will post whether it works or not.

These are the pictures of after the dough was mixed, after it was balled yesterday, and how the dough ball looks now. I oiled the plastic container and dough ball with Pam.

Norma 






This is how the experiment turned out on 1/10/2012

Steve and I thought the first attempt at a Caputo pie made in the deck oven went well. There couls have been a little better browning of the rim, but there was oven spring, a nice texture, and good bottom crust browning. Even though Steve and I both could taste the salt in the crumb, the taste of the salt wasn’t too much. The bottom crust was a little crispy.


The dough ball was left at room temperature today for 6 hrs. before making the Caputo pizza with fresh cake yeast.

Norma



















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