Learning Knowledge to Make Pizza: Norma bakes on Steve's 1/2" steel plate in the deck oven

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.

Wednesday, October 24, 2012

Norma bakes on Steve's 1/2" steel plate in the deck oven

Steve was kind enough to bring his ½” steel plate for me to try out in the top of my deck oven. My top deck runs cooler than the bottom deck, but has a lower head space than my bottom deck. The bottom deck was about 548 degrees F. Steve and left the steel plate on the top deck for about 4 hours before we tried to make two pizzas. The steel plate did take a long time to get to the same temperature as the deck, but surely not the 4 hrs. The temperature on the steel plate was 500 degrees F when the first pie was made. The dough used is my regular Lehmann dough made with Kyrol flour. The first pie baked in about 6 minutes, or a little longer. The bottom crust didn’t burn at all. The second pizza tried went okay too with the steel plate, but the temperature of the steel plate then had fallen to about 438 degrees F. I don’t know why it fell so fast. The bake time for the second pie was a little over 7 minutes.

The 1/2" steel plate sure is heavy. When I lifted the ½” steel plate, I can now understand why people say it is so heavy.

Norma