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 27, 2012

Garlic Alfedro and regular cheese Lehmann dough pizzas 9/25/2012

These are the results of the garlic Alfredo pizza and a regular cheese pizza made almost back to back. The garlic Alfredo pie did bake differently on the rim, and I think it had more oven spring. The bottom crusts almost look alike to me. I didn’t have time to time the bakes, but these are the pictures and numbers I got. I also couldn’t cut slices to show the rim crumb, because both of these pizzas were for customers that were waiting for them. The garlic Alfredo pizza was purchased from a baker stand holder at market and we talked some about how different things lose weight when they are baked. She didn’t mind Steve and me fooling around a little with her garlic Alfredo pizza and even laughed about what we were doing when I told her I was trying to figure how why a garlic Alfredo pizza seems to bake differently than a pizza that has tomato sauce and cheese.

Both dough balls were scaled at 1.124 lbs.

Garlic Alfredo pizza

Garlic and Alfredo sauce 166 grams
Spinach 37 grams
Peppers 43 grams
Grape tomatoes 124 grams
Cheese 143 grams
Weight of pizza right out of the oven ws 1.152 lbs., or 881 grams. The scale kept falling as the pizza was setting on the scale for a little while.

Regular Cheese Pizza
Sauce 8.3 ounces
Cheese mozzarella blend 7 oz.

Weight of pizza right out of the oven was 1.130 lbs. I didn’t think to change to grams, because it was a regular customers waiting for the cheese pizza.

This is also how Steve’s and my aprons look near the end of a market day. We really aren’t messy, but the flour sure gets on everything.

Today I was in downtown Lancaster and was holding up a sign that said: “Will work for Better Pizzas”...lol


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