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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Tuesday, October 30, 2012

Next Attempt at a Detroit style Buddy's pizza, kind of an emergency dough pizza in my home oven

I decided to proceed and make the pizza after the dough proofed for 4 hrs. First picture is of the dough in the steel pan at 4 hrs. The dough did smell very good and yeasty.

The dough was dressed with Nasonville one year old aged white cheddar and Nasonville pizza cheese. The same amount of the cheese blend was used as in my last attempt. I used November’s sauce again.

I turned my oven up the whole way this time, ( probably was about 515 degrees F) and baked for 18 minutes on the bottom shelf of my home oven.

The pizza was easy to take out of the steel pan, even though my steel pan isn’t seasoned right. I can be seen on the wooden ruler how thick the pizza was.

There is a gum line on part of this pizza, but I sure didn’t mind it. The taste of the crust was really good and the cheese blend did taste very good too. November’s sauce also tasted very good on this pizza. The caramelized edges and bottom crust were just delicious. I sure don’t know if the pizza I made is anything like Buddy’s, but I did enjoy two slices of the pizza. I have saved one slice for my mom and one slice for my daughter, but I think I could have eaten the whole pie.


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