Learning Knowledge to Make Pizza: Four day cold fermented preferment dough worked okay

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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.

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Thursday, September 20, 2012

Four day cold fermented preferment dough worked okay

The four day old preferment Lehmann dough worked out okay, but I think I added too much yeast to the final dough, or either my final dough temperature was too high. There was a bubble starting to form in the top of the dough ball before it was left to warm-up. The dough ball was then left to warm-up for 2 hrs at room temperatures. The dough ball was very easy to open.

The taste of the crust was very good from the 4 day cold ferment, but I didn’t think there was enough rim crust browning and there was a little to much bottom rim crust charring. The rim crust was moist. The bottom rim crust charring wasn’t noticeable when tasting the pizza, but I don’t like that much edge rim crust browning. Also the pizza wanted to bubble a little in the middle of the pizza during the bake. I don’t know why that was since the dough ball was warm-up enough. I also didn’t think the rim was brown enough in some places, even though I did add some sugar to the formulation.

Norma