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

The mess of letting a dough ball overferement..made into a Sicilian pizza

This is what happened to the dough ball I had left at market last Tuesday. I wouldn’t really recommend for anyone to do what I did, but the final pizza did turn out okay with a few twists and turns.

I left the unfroze dough ball out to warm-up yesterday. The dough ball was very tight and would not open at all without some tearing. I left it sit in a steel pan on top of the ovens for many hours. I had oiled the pan and also the top of the dough. For the pan I used corn oil and for the top of the dough I used garlic herb infused oil. Very slowly the dough did spread and become less tight. The dough never fully covered the pan though, because it still wanted to stretch-back some. The dough did rise very much in the steel pan though. At first I had thought maybe the yeast had died, because the dough sure was lifeless.

The final pizza was good, but it can be seen how thick the pizza is in the crust TF. I couldn’t get the dough to mend after it tore (I guess from the added garlic herb olive oil), so I just took a part of the regular Lehmann dough and patched it up. I didn’t know if that would work when baking the pizza, or if that part would then drip dressings to the bottom of the steel pan. Luckily, it did work and no dressings went to the bottom of the pan. The sauce dressing on this pie was the same sauce I used on the Papa Gino’s clone attempt yesterday. With the sauce applied on the top of the cheese, the sauce had a whole different taste. It was good this way. I thought it was also interesting how some spots on this crust were higher than other parts.

I don’t think anyone would want to go though what I did to make this Sicilian pizza, but the crust did taste good. I guess there is more than one way to skin a cat when making a pizza. At least I learned something from this experiment and found out yeast is very sturdy. I learned that dough can be patched even if it is oily, yeast can be redistributed and a tight dough ball can be opened. At least these were my experiences.


First picture is how the gluten looked inside the dough ball last Friday. 

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