Learning Knowledge to Make Pizza: Papa Gino's attempt 9/25/2012

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.

Thursday, September 27, 2012

Papa Gino's attempt 9/25/2012

I really don’t know how the attempt went with the Papa Gino’s clone pizza yesterday, because I haven’t really seen a lot of pictures of Papa Gino’s pizzas and also never ate one.

Steve and I weighed the cheese blend, sauce and cornmeal. I don’t recall seeing on this thread of how much oregano to add to the cheese blend. We used Greek oregano and added it to the cheese blend. I used Nasonville cheddar that I had purchased at Bova because I didn’t want to open a new loaf of AMPI mild cheddar I got from my distributor yesterday just for one pizza.

The dough balled was warmed-up for a little over an hour. I think it could have been warmed-up longer, but we were busy yesterday and figured I better try to make the pizza while we had time. The pizza was made about after 72 hrs. after mixing the dough. I tried to form a small rim, but I don’t think the rim is as small as a rim on a Papa Gino’s pizza. I also don’t know why the rim wanted to bubble some. The crust under the cheese wanted to bubble some too. The skin didn’t want to stretch back and I had planned to measure the pizza to see if it was 14” right out of the oven, but forgot because I had a customer to wait on.

Steve and I were also surprised that there were speckles in the dough ball after such a short fermentation at lower temperatures. I don’t recall seeing speckles in a dough ball before in this short of a fermentation time. The added VWG couldn’t be tasted in the crust.

Norma