Learning Knowledge to Make Pizza: Sicilain Pizza worked out well today! 5/01/2012

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.

Saturday, May 5, 2012

Sicilain Pizza worked out well today! 5/01/2012

Using the exact same formulation as before with the GM Full Strength flour, this attempt was the best so far. The things I did differently were to bake for 15 ½ minutes as timed on the stopwatch of my cell phone, placed the sauce randomly on the cheese, added some cheddar to the blends of mozzarellas and used less oil to oil the steel pan. There was no gum line this time and the taste, tenderness and moisture of the crust was very good. When tasting a slice my taste testers and I got the nice taste of cheeses with some sauce in almost every bite. I think maybe I would add a little more corn oil to the pan in a future attempt. The last picture is after the remainder of the pie sat out for about 5 hrs. The crust was still moist and tender without a reheat. I guess these slices could be sold cold. We liked the addition of some mild cheddar cheese. The dough was opened when it was cold and then left to proof for 1 ½ hrs with the metal lid on the blue steel pan at room temperature on top of the deck oven.

Norma