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 24, 2012

"Two Bill's" pizza again in a 12"x17" steel pan from Pete-zza's formulation..very tasty!

The “Two Bill’s” pizza really turned out well this week. I don’t know if it was from having accurate weights to follow, or a combination of that and the mixing method I used. I never knew Kyrol flour could make such a tender and moist pizza. The crumb just melted in my mouth and it reminded me of my best Pizzarium attempt, in that the crumb was springy and light. Of course Bill’s method for preparing the Carmelina San Marzano’s tomatoes, also made this pizza very good. The Vermont Smoked pepperoni didn’t hurt either.

For the “Two Bill’s” pizza the AMPI mild cheddar (mostly all cheddar) was used with a blend of my two regular mozzarellas. Greek oregano was sprinkled on the top before the bake. I think another thing that made the “Two Bill’s” pizza so good was when I baked the apple wood bacon, I used my blackbuster round steel pan to catch the drippings (fat) from the apple wood smoked bacon and then saved the fat drippings to grease the 12”x17” steel pan. The fat drippings were clear.

I like to watch how a dough ball ferments, and as can been seen after “Two Bill’s” dough ball fermented for two days how it changed in being a rough looking dough ball into a smooth looking dough ball.


Thanks for doing the formulation for me to follow.


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