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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Wednesday, October 17, 2012

Next Papa Gino's clone attempt 10/16/2012

These are my explanations of what happened with the Papa Gino’s attempt yesterday.

The PG clone dough ball didn’t ferment a lot more until I arrived at market on Tuesday morning. I decided to take it out of the deli case at 1:45 pm to warm-up at room temperature. There were a few speckles on the PG clone dough ball. The PG clone dough ball sat out at 75 degrees F until 3:45 pm, when I took the measurement of the final spacing’s of the poppy seeds. I used the pizza mold to form the skin. Using the pizza mold is fairly easy. The PG clone dough ball opened easily and even wanted to stick a little to the pizza mold with the cornmeal added. This PG clone attempt was opened to 15-15.5” depending on where the skin was measured.

Steve and I used the same cheese blend with Greek oregano. We used the can of Classico peeled ground tomatoes, because I had seen before there looked like there were little chunks of tomatoes in them. Steve added ¼ teaspoon kosher salt, 1/8 teaspoon pepper and ¼ teaspoon powdered garlic to the Classico peeled ground tomatoes. The sauce then tasted good to both of us. 6 ounces of the sauce was applied in this attempt.

I sure don’t know why, but the rim crust did get somewhat airy again. I don’t know if it my opening techniques or what that causes that.

The baked PG clone attempt was very good. Steve did like it very much, but doesn’t like the grittiness of the cornmeal on the bottom crust. I really don’t know how a real slice of PG pizza is, but the slice wanted to have some droop when a slice was held up.

The final weight of the baked PG clone attempt was 1.794 lbs right out of the oven. In about two minutes the weight went down to 1.788 lbs.


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