Learning Knowledge to Make Pizza: Another Attempt using the same new formulation for a NY style, with a one day cold ferment 2/14/2012

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.

Wednesday, February 15, 2012

Another Attempt using the same new formulation for a NY style, with a one day cold ferment 2/14/2012

I made another attempt using the same formulation and only doing a one day cold ferment. The dough ball was left at room temperature for 4 hrs. yesterday before the dough ball was opened.

The resulting pizza was very good in taste of the crust, bottom browning, and crispness when taking a bite. The crispness seemed about right. I am still undecided if I want to use this formulation for my market dough, but do like it very much in terms of TF and how the overall pizza turns out. I still can’t believe a one day cold fermented dough turns out so well. This dough ball was very easy to open and the dough felt really soft.

The “real kicker” is that for this attempt, using the same formulation, I used KASL instead of ADM Gigantic bromated flour. The resulting pizza was the same in every way as using bromated flour. I have been playing around with bromated flours and unbromated flours for a long while and although many members won’t agree with me, I find a flour like KASL can’ bring the same taste, bake, crispness, color and characteristics as using a bromated flour. I sure don’t know, and haven‘t done enough tests, but believe it all has to do with the formulation and if a similar high-gluten flour is used. I really don’t think bromated flour make any differences in this pizza, at least when using this formulation.

Norma