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.

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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
click on picture to go to post

Monday, February 6, 2012

Best Pizza-Brooklyn, NY 33 Havemeyer St. 11211

I had the chance to visit Best Pizza in Brooklyn, NY two times in the past year. http://best.piz.za.com/

Best Pizzas blog. http://bestpizza.tumblr.com/ Menu http://best.piz.za.com/menu/index.html

Best Pizza was very delicious and is baked in a really old brick oven. Frank, the owner told us the oven was 116 years old an used in a bakery for years. The brick oven was a coal-fired oven that now burns wood. The pies that came out of that old oven sure were fantastic. The white pizza had the best flavors and had caramelized onions and pickled vegetables.

These are links to the other posts about Best Pizza. The one time my two daughters and I went to Best Pizza and the other time the Pizza Fanatics from pizzamaking.com also visited Best Pizza.




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