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
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Thursday, February 23, 2012

"Dueling Battle" with Pepe's frozen dough and Peter's clone of Pepe's dough

Peter (Pete-zza) helped me to clone the Pepe's frozen dough ball by using his calculations from the Nutrition Facts, research on the FDA using carboyhydrates, and other ways of cloning a dough and also using hydration tests and gluten mass tests to determine the type of protein flour which might be used.  I sure never would have been able to do this without Peter.

The Pepe’s dough ball and the Pepe’s clone dough ball today both fermented differently, but both pizzas baked about the same, had the same bottom crusts, oven spring and same rims. The only other real difference was that the Pepe’s clone was a little more salty in the rim when tasted. I don’t know why that was, but Steve and I like the little saltier rim better. Two of my taste testers couldn’t tell any difference in both pizzas. We all enjoyed this pizza and now I am not sure if I would like to sell this Pepe’s clone pizza at market or not. I placed a few slices in the heated humidified cabinet and they held up well.

I am not sure, but think my Pepe’s clone might have fermented differently because I had used cake yeast that was frozen before this experiment.

I must say Peter, I think you have cloned a dough again. Congrats! :)  You sure are the master of cloning doughs!

These are the videos taken by Steve (Ev) of cutting both pizzas with a pizza cutter.



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