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

Sunday, February 26, 2012

Fried and Bake Pizza..Great in my opinon! 2/26/2012

I wanted to try an experiment for a fried pizza and also make a submission to this months challenge of “Not Round” on pizzamaking.com. I decided to take a small dough ball and cut it in half and I just made a circle and pinched the dough together. Then the doughs were stretched a little and cut with a scissors.

The first fried pizza I made I fried a little longer on both sides and used a stainless steel spoon to depress the dough in the middle while frying until the dough set. After the frying the dough it was drained on paper towels then dressed on my cutter pan and baked on the pizza stone until the sauce became hot and the cheese melted. The second pizza turned out a little better because I didn’t fry it as long. My daughter ate the first fried pizza and thought it tasted great. I ate the second fried pizza.

The dressings used on the fried pizzas were Les’s sweet sauce, two blends of mozzarella, a little white cheddar, fried sausage, cut Capicolla, homemade ricotta (that I learned how to make from Craig’s thread), and fresh thyme and stick oregano that Larry sent me.

I really liked the fried and baked pizza.

I guess I didn’t hold my camera steady when taking the crumb shot, so that picture is a little blurry.


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