Learning Knowledge to Make Pizza: 12/9/12

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.

Saturday, December 15, 2012

Still working on Detroit Pizzas

I am still working on Detroit style pizzas to offer for sale at market. It has been a fun journey, but I still don't have the tempering of the dough in the steel pans on schedule, so I might be able to offer them consistently. Hopefully I can get this all together in combination with my other styles of pizza I sell. With only 2 people working at my very small pizza stand and having to reheat a lot of slice of regular pies, dressing the pies, opening up regular skins, watching the pizzas in the oven and taking orders from customers and giving change, it might be very challenging, but I want to see if I can move forward to be able to see if my customers like Detroit style pizzas.

A few more Detroit style pizzas from this week.

Norma