Learning Knowledge to Make Pizza: Garlic Alfredo sauce on Lehmann dough pizzas now with veggies 8/2012

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, August 15, 2012

Garlic Alfredo sauce on Lehmann dough pizzas now with veggies 8/2012

I decided this week I am going to try a sell my regular pizzas with a different topping, in addition of what I am now making. Since I already make Greek style pizzas with veggies, I thought I would just used the same veggies and use garlic Alfredo sauce as the base, instead of tomato sauce. I have no idea why, but when I made the different dressing pizza with the garlic Alfredo sauce the rims of the pizzas became bigger and they seemed to brown different on the rims. The only problem of trying to offer a new dressing on my pizzas is I am not sure if I can keep up with trying to offer them and also how my space in my pizza holding cabinet will work out. I am curious if anyone knows why when a different sauce is used why the rims would be different when using the same dough? The pictures of the different dressings pizzas where taken one in mid morning and one in the late afternoon, so how the dough fermented I wouldn’t think would make the difference. Last pictures are of one pizza made after the different dressing pizza late in the afternoon.

Norma