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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Friday, August 24, 2012

Sicilain pizza with a little bit of different mixing method and balling method 8/21/2012

This post is to just explain that I did a little experiment with mixing and balling to see what would happen when using the same formulation and GM Full Strength flour.

I didn’t mixed quite as long and didn’t ball as tight as I usually do when making this Sicilian dough. I usually ball until the dough ball feels a little tight, but this time I just balled when the dough was somewhat limp (that is from the higher hydration dough, in my opinion). This dough is always a little sticky, but this time the dough was more sticky. I wanted to see if when balling not until some of the stickiness went away if the crumb structure would still stay light. I also opened the dough ball when it was still cold right out of the deli case. I am not really sure, but think the crumb structure would be compromised by the not balling as tight. As can be seen the rest of the Sicilian pizza looks about the same, but the crumb structure was tighter. The dough ball fermented well

I don’t really know, but guess that there has to be enough strength in the dough, either while mixing, or while balling for the crumb structure to become lighter. At least that is what I think happened with this dough. I should not have opened the dough ball cold and then proofed. I think if I would have waited until the dough ball warm-up and then panned the dough, then I would have more conclusive results. I think it is interesting even with minor changes that a crumb structure can turn out differently.

The Sicilian pizza tasted the same, but I prefer a more open crumb structure.

I didn’t take any pictures of the dough ball after balling, because at the time, really didn’t think it would matter that much.


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