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
click on picture to go to post

Thursday, September 6, 2012

1/4 teaspoon of Sriracha sauce added to 150 gram Pizzeria dough ball

Steve had mixed some test dough balls on Saturday. They were 150 grams each and Pizzeria flour and cake yeast was used for the dough. He cold fermented the dough balls in plastic bags. Steve had some leftover dough balls and I asked him to bring one to market for me to try and add the Sriracha sauce to see if the chili sauce would do anything to the yeast.

Steve brought 2 dough balls, one in a plastic container and this one is a plastic bag. I tested out both dough balls, but am only posting the pictures of the one I used the Sriracha sauce in. I would post the other pictures of the bake of the other dough ball without the Sriracha sauce, but it wouldn’t really be a fair comparison because he left that dough ball (in a plastic container) room temperature ferment for over a day from Monday to Tuesday.

I mixed in ¼ teaspoon of Sriracha sauce into the already made and fermenting dough ball, then left it sit out at room temperature for about 4 hrs. The dough ball did ferment with the added Sriracha sauce added.

I used a cutter pan to bake this pizza, because my deck oven really doesn’t get hot enough to do a bake with Pizzeria flour.

The resulting pizza was tasty in my opinion, but this wasn't a true test to see if Sriracha sauce can be added directly to dough in the mix. 


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