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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Wednesday, May 23, 2012

Mack's Attempt again 5/23/2011

The Mack’s clone attempt was made yesterday and although the pizza was really good, it didn’t taste like a Mack’s pizza in the cheese, sauce or crust. It had somewhat of a Mack’s taste, but that isn’t good enough.

The dough ball opened beautifully, was pressed out very hard (to try and keep the rim from rising), could be tossed and twirl easily, and was nice in every way. Even though the dough was pressed out hard, the rim wanted to get some huge bubbles while in the oven, which I used the bubble popper to deflate. There was still some rim rise as can be seen in the picture. The rim didn’t brown enough until the bottom of the crust appeared to be baked enough.

The cheddar melted beautifully and tasted buttery and creamy on the slices, but something was missing from the taste of the cheese. It didn’t have exactly the tang as Mack’s pizza cheese does. I don’t know if it was the cheese and sauce combination, or if I used too much cheddar and sauce. There was a fairly high amount of cheddar and sauce on the pie when it was dressed.

When I talked to the one distributor of the Nasonville cheese he told me some pizzerias want the cheddar aged more before they use it on pizzas. I can’t be sure from the dates on the Nasonville cheddar I purchased really how long the cheddar was aged, or really when it was made.

I guess it is back to the drawing board for me for another attempt at a Mack’s pizza. I guess I have to change something in the dough formulation, but really don’t know what to try, except to use shortening and really don’t know how much shortening to try. For the sauce and cheddar, I guess I would add less the next time to see if that changes the flavor profile in anyway.

All the taste testers did really like this pizza, but this wasn’t a clone Mack’s pizza. I had different taste testers taste the Nasonville cheddar plain and they all said it was the creamiest cheddar they have ever tasted.


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