Learning Knowledge to Make Pizza: Next experiment using just the soaker from the epoxy Lehmann dough 6/12/2012

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 14, 2012

Next experiment using just the soaker from the epoxy Lehmann dough 6/12/2012

The experiment with the soaker dough pizza turned out well. The taste of the rim and whole slice is better than using a one day cold ferment. Steve and I both agreed on that. The crumb is moist, there is decent oven spring and decent bottom crust browning. We reheated some slices after they sat out for about 3 hrs. and they reheated well and have the same taste as when baked fresh. I really don’t think the preferment with the soaker made any difference, than using the soaker without the preferment.

I am not sure of what I really want to do though, because I gave my one friend (that usually purchases many slices of pizza early in the evening) a slice of the soaker dough pizza. He preferred the regular one day ferment for the Lehmann dough pizza, even though he doesn‘t know it is a one day cold day ferment.. He has purchased my preferment Lehmann dough pizzas and other experiments I have done with the Lehmann dough and he can’t tell the difference in those pizzas, but can tell the difference in the soaker pizza I made yesterday.

I think the soaker dough pizza is really good and much better than the pizzas I am currently making for market, but don’t know what my other customers would think.

Norma