Learning Knowledge to Make Pizza: One day cold fermented Lehmann dough, then frozen, baked into a pizza in Steve's WFO..What a Difference!..lol

Welcome...

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.

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.

Friday, September 28, 2012

One day cold fermented Lehmann dough, then frozen, baked into a pizza in Steve's WFO..What a Difference!..lol

This pizza was made from one day cold ferment dough ball, that was then a frozen. My regular Lehmann dough sure bakes differently in Steve’s WFO. I am lucky to have a friend like Steve, that lets me try out different doughs in his WFO. This was my regular market dough that usually makes NY style pizzas.

This usually NY style pizza really baked almost like a Neapolitan pizza. The bottom crust was soft with nice spotting on the bottom crust. This was another kind of different pizza I got to experience. This pizza was baked until the bottom seemed brown enough and then finished by putting the peel into the top of the WFO. Steve even shared some of his great homebrew with me! :) I should have broken the bubbles in the skin, before the bake. Those bubbles got too brown in the hot heat, but they still were tasty.

Thanks Steve! :)

Norma