Learning Knowledge to Make Pizza: Trying a Sicilian Pizza to make at market 3/20/2012

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, March 21, 2012

Trying a Sicilian Pizza to make at market 3/20/2012

The first Sicilian attempt went okay yesterday, but there sure is room for improvement. Number one, I should have know better to season the steel pan instead of just using lard to coat it. The edges of the pie wanted to stick to the pan. The crumb did have decent moistness and okay oven spring, but somehow the crumb seemed too heavy. I don’t know if that is from using the dry malt or not. The taste of the crumb was good. The dough was left in the steel pan to proof for 2 hours. I used the method of applying the blend of cheeses first and then placing dollops of tomato sauce on, then used a squeezed bottle to apply more sauce. Steve did like this pizza and so did some of my taste testers. I liked it, but want to improve more.

Norma