Learning Knowledge to Make Pizza: Salt Brine Soaker Dough at 50% 6/26/2012

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.

Wednesday, June 27, 2012

Salt Brine Soaker Dough at 50% 6/26/2012

The salt brine soaker dough worked out okay with the higher water temperature. The dough still felt a little higher in hydration, but not bad. The dough ball when opening the skin opened so easily again. The oven spring was okay, the rim was moist, and the bottom crust browned okay. The taste of the crust was good. I think using a higher water temperature in the soaker with a salt brine works out okay. I saved a slice for a reheat later today.

I sure don’t know if this article from Didier Rosada is connected at all with using a soaker with regular flour and pizza dough, but Rosada says in this article to add the salt in the final dough after is mixed for 3-4 minutes on second speed (depending on rotations of mixer) Called “improved mix”. http://www.bakerconnection.com/artisanbaker/article_07.htm I still always wonder how much bread dough and pizza dough are related.

Norma