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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Sunday, February 19, 2012

Our Trip to House of Pizza, Lancaster, Pa. 2/18/2012

I had a pleasant surprise when my granddaughter invited to take me to a pizza business in Lancaster that I never tried before. http://houseofpizza.com/ and the menu at http://houseofpizza.com/index.php?option=com_content&view=section&layout=blog&id=1&Itemid=4

My granddaughter, great-granddaughter, and I went shopping at Wal-Mart before we visited the House of Pizza. I don’t know why I never tried the House of Pizza before, but we do have many pizzerias in our area that I never tried. My granddaughter told me their pizza was different than other pizza businesses in our area, so I was excited to go and try their pizza.

I was pleasantly surprised at how different their pizzas were and really enjoyed the pizza we ate. The pizza reminded me more of a Chicago style, but really wasn’t. The rim is crispy and the bottom is crispy, but the middle of the crust is soft. I am not sure if they use a different mozzarella than I have ever tried before or if there is a blend of chesses on the pizza we ate, but the cheese was enjoyable too. The tomato sauce was also good. I asked how they bake their pizzas and if they are baked in a pan and they said no, the dough is fermented for a day, then shaped and baked on the stone. I couldn’t see what type of ovens the pizzas were baked in, or how they shaped their pizzas, but might go back some day and see more. They were busy tonight. I sure don’t know how they prepared the crust, but it almost melted in your mouth when it was eaten. House of Pizza also has another business Millersville which is close to Lancaster. There are two sides to the House of Pizza that we visited tonight. We sat on the non bar side.

I sure would like to be able to make a pizza like I had tonight, but wouldn’t know where would be the first place to start.

I had an enjoyable afternoon and evening.

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