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.


Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Sunday, July 8, 2012

Aunt Molly's Husk Tomatoes, other Tomatoes, veggies and flowers 7/8/2012

It was 100 degrees F yesterday in the shade before lunch time yesterday. It is good weather for tomatoes, but surely not for humans. It is very dry in our area and I do need to water the tomatoes and other veggies every other day. I thought it was going to rain last evening, (with all the thunder and lightening) but it didn’t.

These are some of my tomato plants and the tomatoes that are now on the plants. Some are Italian. The San Marzano’s now have very small tomatoes on some of the plants.

This is the first year I planted the Aunt Molly’s Husk Tomato. What I find interesting about this tomato is it is enclosed in papery calyxes first, before the actual tomatoes appear. This heirloom is not actually a cherry, but rather a small ground tomato. The fruits were recorded in horticultural literature as early as 1837 in Pennsylvania and are still common today at roadside stands in late summer. This outstanding Polish variety is prized for its clean flavor, with hints of vanilla and pineapple. Because of their high pectin count, the Ground Cherries can be used for preserves, pies, over ice cream or in fresh fruit salads. This tomato is only harvested after the tomato drops to the ground. It is then ripe.

I picked my first cucumber this morning and also picked up a couple of the Aunt Molly’s Husk Tomatoes that were on the ground a little while ago.. I opened the husks and tasted the Aunt Molly’s Husk Tomatoes and they sure are good. This was the first time I tasted any Aunt Molly’s Husk Tomatoes. I wonder how I could use the Aunt Molly’s Husk Tomatoes on a pizza.

I love Tiger Lilies and am amazed at how beautiful they are. 


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