This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
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
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.
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
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Thursday, May 31, 2012
Progess of the Lehmann NY Style "epoxy" pizza 5/29/2012
The NY style “epoxy” Lehmann dough pizza turned out well. The temperature inside market today was hot and about 92 degrees or higher at my stand. The dough was left to sit out and warm up for about 1 ½ hrs, or longer, which might have been too long at that high of the temperature, and the dough proofed a lot in that amount of time, but after flouring the dough ball a little it was a breeze to open. The “epoxy” Lehmann dough pizza had decent oven spring, good moistness in the rim, and a nice crispness on the bottom crust. The taste of the crust was also good. I don’t think I would have needed to add the extra sprinkles of IDY in the final dough.
I sure don’t know where the idea of Jimmyg will take us in using the “epoxy method” to make different styles of pizzas, but it sure is interesting.