Learning Knowledge to Make Pizza: Soaker dough with no salt in soaker pizza 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

Soaker dough with no salt in soaker pizza 6/26/2012

The no salt soaker made with a higher water temperature also worked out okay. I think the no salt soaker method was better than the salt brine soaker, made with the same water temperature. I reason I think that, is that the crumb was moister, the oven spring was a little better and somehow the taste of the crust was also a little better. The bottom crust did brown a little differently, but that could have been how much my oven doors were opened and closed. The no salt soaker dough ball also felt a little higher in hydration than it was, it also opened very easily. As far as I can tell from my experiments, the higher temperature used for both soakers worked well.

Last picture is the two slices for reheats later today.

Norma