Learning Knowledge to Make Pizza: Another Attempt with Jimmyg's Epoxy Method for a Lehmann dough 6/5/2012

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.

Thursday, June 7, 2012

Another Attempt with Jimmyg's Epoxy Method for a Lehmann dough 6/5/2012

The epoxy Lehmann dough made another good pizza Tuesday. The dough was so easy to handle again, the bottom crust did brown well and there was a nice oven spring and moistness in the rim crust. I can‘t believe how easy the epoxy dough is to open.

I didn’t this post before, but I did use Kyrol flour this time to see if that would perform the same as when I used GM Full Strength flour. That makes me even wonder more how two difference flours can perform about the same when using the epoxy method. I sure didn’t get the same results when trying the Lehmann dough formulation when using Kyrol flour and GM Full Strength flour. I don’t even know how that is possible, unless both flours do get converted by the enzymes in the soaker to make the dough perform the same.

Norma