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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Thursday, September 20, 2012

Drexel Hill Style Pizza, Broomall on Steve’s and My Pizza Tour

This was the last pizzeria we visited. In a matter of a few hours we tried pizzas from 4 pizzerias. I didn’t see a website for Drexel Hill Style Pizza, but this is their menu.

This was one kind of Greek style pizza Steve remembered from long ago, but Steve said it wasn’t his favorite. He told me he didn’t think the cheese and sauce were applied to the edges like Greek Styles here on the forum, but we would wait and see when we got there. Drexel Hill Style Pizza is owned by Greeks and first opened in 1968.

The pizzas were already sitting in the steel pan with sauce and cheeses already applied. Steve was right that the sauce and cheese weren’t applied to the edges like here on the forum.

Steve and I were getting perturbed that it was taking so long to bake the pizza. We both though that the pizza would be too dry from the long bake. We didn’t time the bake, but it was long for a 10” pizza. It can be seen in the picture of the ovens (to the left of the ovens), the stack of pizzas pile up waiting to be baked. I wonder how the dough doesn’t proof too much sitting at room temperatures.

I think Steve and I could taste the cheddar in the cheeses, and this pie was good, but would have been a lot better if it wasn’t baked as long. The young gal tending to the pizzas and oven sure didn’t seem like she checked them very often and seemed to just go back in the room.

Steve remembered that the building that Drexel Hill Style Pizza is in was a firehouse at one time. There were pictures on the wall of the firehouse.


1 comment:

  1. I've been making pizza at home for 25 years and find it easiest to slide a naked pizza onto the hot stone with a cookie sheet with no sides. I just use a little cornmeal and work fast because if the dough sits for more than a minute after rolling it out it will stick.

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