Learning Knowledge to Make Pizza: Neapolitan Dough ball (using TXCraig1's method) to make into a pizza in a cutter pan

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 29, 2012

Neapolitan Dough ball (using TXCraig1's method) to make into a pizza in a cutter pan

The Neapolitan dough ball, (made with the Pizzeria flour and the Ischia starter) using Craig’s instructions couldn’t be baked in Steve’s WFO. I posted a picture of the dough ball at Reply 36 http://www.pizzamaking.com/forum/index.php/topic,20616.msg205373.html#msg205373 After I decided I wasn’t going to Steve’s home, I put the dough ball in the fridge. It had seemed to be fermenting well at a controlled temperature, but I knew it would never last until Tuesday if I didn’t put the dough ball into the fridge. The dough ball did ferment a little more until Tuesday, but not a lot.

I decided to use my cutter pan and oiled it with corn oil to try and make a pizza out of the dough ball. The skin was covered in the cutter pan and let to proof for about a half an hour. I also had wanted to try a blend of cheeses for one of the toppings, so I tried Nasonville medium cheddar, the Amish butter cheese I purchased last week at market and some Asiago cheese I had at market for awhile. I wanted to see if I could get a blend of cheeses that was buttery with a little tang when baked on a pizza. I used my regular tomato sauce and then sprinkled some Greek oregano on the pie before the bake.

The pan Neapolitan pizza did turn out well with a nice light crumb and nice crunchy edges from the cheese melting down the sides of the cutter pan.

At least I found a way to make a good pizza, even if the dough ball couldn’t be baked into a pizza in Steve’s WFO.

Norma