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

Pica’s Pizza on Steve"s and My Pizza Tour




Frank Pica Sr. started making pizza in 1941. I like this saying from the first link: “If you look closely, you can see that small pizzas were $.75 and large pizzas were $1.00. (Those were the days.) The stairwell led upstairs to a “more formal dining room”, where men had to be accompanied by ladies in order to eat upstairs; house rules and no exceptions were made.”

Lol, the men had to be accompanied by the ladies in order to eat upstairs.

This was a pizza Steve enjoyed in the past. He never really watched a lot how they made them years ago and doesn’t even remember if they used a deck oven or not before, but does remember enjoying Pica’s pizzas. Steve hadn’t had a Pica’s pizza in a lot of years either.

This sure was a really different pizza. It is called a “square pizza”. I sure don’t know how they were made years ago, but found it very interesting watching how the dough is rolled out in a sheeter, then also automatically cut in the same machine. The dough is then place in a steel pan and the cheese is automatically applied by another piece of interesting machinery. I saw so many pies going into and out of those pieces of machinery and really wondered what was going to happen with all those pies. I sure didn’t see many of them getting baked in the conveyor oven.

This pizza was really different and really good. I was glad Steve took me to Pica’s pizza. I purchased this pie. Note the bottom lining in the box. I guess that is used so the crust doesn’t get soggy. This pizza was served piping hot.


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