Learning Knowledge to Make Pizza: 5/13/12

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.

Thursday, May 17, 2012

Jim’s idea for making a Pizza using the Epoxy Method 5/15/2012

I must say the “Epoxy Method” with the preferment and soaker worked great with Jim’s formulation. The dough ball seemed to ferment just enough until this afternoon. The dough ball was left out at room temperature of about 83 degrees F for about 1 ½ hrs to warm-up. The dough ball opened so easy and wasn’t sticky at all. The pizza slide off the peel easily and the bake went well. There was good oven spring, decent crust browning, a nice crispness on the bottom crust and the taste of the crust was really good. Steve and I thought the crust had a nice complex flavor better than using other methods. The pizza wasn’t like bread at all.

Thanks Jim for thinking of the “Epoxy Method” for us to try! I think it made a great pizza.

If anyone want to follow along on the journey to try and make a better crust, this is the thread where Jimmyg came up with the idea of the Epoxy Method for pizza.

http://www.pizzamaking.com/forum/index.php/topic,19129.0.html

Norma

The progress of the attempts for a Sicilian pizza for market 5/15/2012

The Sicilian dough that was bulk cold fermented for 3 days, then divided and balled and fermented one more day worked out reasonably well. I only made two pies out of the 3 dough balls and froze one to see how that works out. One dough ball that was used was from a plastic bag and one was from the plastic container. The taste of the crust was great since the dough had longer to ferment. The one problem I still am having is how much to stretch out the dough before putting it into the oiled steel pan. Either I stretch it too big or too small. When it is in the oil and the stretch is too small, it wants to slide around and takes some effort to get it stretched the full way in the steel pan without it wanting to stretch back, even after it is left to rest for awhile.

Steve brought some Orangecello to celebrate. The Orangecello went well with a slice of Sicilian pizza. :)

Formulation I am using.

http://www.pizzamaking.com/forum/index.php/topic,18281.msg178345.html#msg178345

Norma

Monday, May 14, 2012

Mother's Day present from my granddaughter and family...A great pizza cutter! :) 5/13/2012

I had a great time yesterday with my family on Mother's Day! :) We all had a picnic at my place and it sure was fun having 5 generations of my family together.

It is always fun watching my grandson and great-granddaughter.

My granddaughter and family gave me a really nice pizza cutter.

Norma