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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Monday, August 13, 2012

The BBQ grill pizza that didn't turn out well..lol 8/12/2012

I decided to try a Pillsbury refrigerated pizza crust. If anyone ever tries to use the Pillsbury refrigerated pizza crust, I sure would not recommend baking it directly on a BBQ grill grate at moderately high temperatures. I don’t know how it would have baked in my home oven, or in a pan.

I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.

The dough wanted to tear, stretch out too much and didn’t cooperate in the least. I had to use a fair amount of flour so it wouldn’t stick to my kitchen table and also a fair amount so it wouldn’t stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.

I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.

Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.

If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.

That is what I get from trying out something I sure don't know anything about..lol  What a mess to get the outside area around the BBQ grill clean up and also in my kitchen.  I even ended up with one burnt finger.  Live and learn about pizza.



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