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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Saturday, December 1, 2012

Two More Detroit style pizzas, one with frozen dough ball

These were two more Detroit style pizzas made this past Tuesday.  The one was made with a frozen dough ball that had 1% IDY in the formulation to be able to use it quickly and also to take care of any yeast that might be killed in the freezing process.

Both of these Detroit style pizzas were cheese and pepperoni.  AMPI mild white cheddar and 2 mozzarellas were used as the cheeses with the cheddar being spread on the edges and also a little on the rest of the pizzas. 

Both of these Detroit style pizzas turned out good, but the better one was the one from the frozen dough ball.  I had oiled the steel pans with corn oil for the first pizza and canola oil for the second pizza.  I don't know if it was the canola oil that gave the bottom and crisper bottom or not.

It snowed in our area for the first time this year.


First Pizza

Frozen Dough Ball Pizza

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