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.

Total Pageviews

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
click on picture to go to post

Thursday, February 23, 2012

"Dueling Battle" with Pepe's frozen dough and Peter's clone of Pepe's dough

Peter (Pete-zza) helped me to clone the Pepe's frozen dough ball by using his calculations from the Nutrition Facts, research on the FDA using carboyhydrates, and other ways of cloning a dough and also using hydration tests and gluten mass tests to determine the type of protein flour which might be used.  I sure never would have been able to do this without Peter.

The Pepe’s dough ball and the Pepe’s clone dough ball today both fermented differently, but both pizzas baked about the same, had the same bottom crusts, oven spring and same rims. The only other real difference was that the Pepe’s clone was a little more salty in the rim when tasted. I don’t know why that was, but Steve and I like the little saltier rim better. Two of my taste testers couldn’t tell any difference in both pizzas. We all enjoyed this pizza and now I am not sure if I would like to sell this Pepe’s clone pizza at market or not. I placed a few slices in the heated humidified cabinet and they held up well.

I am not sure, but think my Pepe’s clone might have fermented differently because I had used cake yeast that was frozen before this experiment.

I must say Peter, I think you have cloned a dough again. Congrats! :)  You sure are the master of cloning doughs!

These are the videos taken by Steve (Ev) of cutting both pizzas with a pizza cutter.



Sunday, February 19, 2012

Our Trip to House of Pizza, Lancaster, Pa. 2/18/2012

I had a pleasant surprise when my granddaughter invited to take me to a pizza business in Lancaster that I never tried before. http://houseofpizza.com/ and the menu at http://houseofpizza.com/index.php?option=com_content&view=section&layout=blog&id=1&Itemid=4

My granddaughter, great-granddaughter, and I went shopping at Wal-Mart before we visited the House of Pizza. I don’t know why I never tried the House of Pizza before, but we do have many pizzerias in our area that I never tried. My granddaughter told me their pizza was different than other pizza businesses in our area, so I was excited to go and try their pizza.

I was pleasantly surprised at how different their pizzas were and really enjoyed the pizza we ate. The pizza reminded me more of a Chicago style, but really wasn’t. The rim is crispy and the bottom is crispy, but the middle of the crust is soft. I am not sure if they use a different mozzarella than I have ever tried before or if there is a blend of chesses on the pizza we ate, but the cheese was enjoyable too. The tomato sauce was also good. I asked how they bake their pizzas and if they are baked in a pan and they said no, the dough is fermented for a day, then shaped and baked on the stone. I couldn’t see what type of ovens the pizzas were baked in, or how they shaped their pizzas, but might go back some day and see more. They were busy tonight. I sure don’t know how they prepared the crust, but it almost melted in your mouth when it was eaten. House of Pizza also has another business Millersville which is close to Lancaster. There are two sides to the House of Pizza that we visited tonight. We sat on the non bar side.

I sure would like to be able to make a pizza like I had tonight, but wouldn’t know where would be the first place to start.

I had an enjoyable afternoon and evening.