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, December 19, 2012

More Working on Detroit Style Pizzas

The Buddy’s clone emergency dough with no salt worked out well yesterday. The first picture taken of the spacing of the poppy seeds was taken at 10:30 AM. The dough was then put into the steel pan and was left to proof for 3 hrs. at the ambient room temperature of about 74 degrees F. It would have been ready sooner, but I was too busy making out pizzas to try it out then. The Buddy’s clone emergency tempered dough was dressed with 1.25 ounces of my regular pepperoni, 8 ounces of the cheese blend (same one I had used all day, except for one Buddy’s clone pizza) and 4 ounces of my regular pizza sauce. It rose fine this time during the bake. The bake weight of this pizza was 575 grams. I am still amazed that no salt is needed in the dough in this type of pizza.

The quick mix with just the flat beater in my Kitchen Aid did make a good dough. I still don’t understand that, but it worked.

These are various pictures of Buddy’s clone pizzas made yesterday. Peter’s suggestion to use 0.80% IDY for a one day cold ferment was a good one. The doughs did rise nicely and faster in the steel pans. I did use my Hatco Unit at 114 degrees F to help these dough temper faster. All the skins were covered while tempering and some did develop a thin dry skin, but that didn’t seem to matter.

One customer had wanted to purchase an 8-square cheese pizza and I didn’t have a dough ball tempered. I wondered if I could get a Buddy’s clone 8-square done in one hour with tempering the dough from a cold state right out of the pizza prep fridge and then having the pizza baked in one hour. I was watching how fast the doughs had tempered in the steel pan all day in the Hatco Unit at 114 degrees F and thought why not give it a try. It did work out okay. Using 0.80% IDY was the reason I think this worked out okay. Thanks Peter for recommending for me to try 0.80% IDY for a one day cold ferment. I think the extra IDY makes the dough temper faster.

All these pizzas did have the sauce added before the bake.

This Buddy’s clone 8-square pizza was made with turkey bacon, the pepperoni Steve had brought me, the blend of cheeses I was using yesterday, with the addition of Gouda goat cheese and the 7/11 tomatoes doctored up by Steve. This pizza was really good in my opinion. The pepperoni was placed under the cheeses and the turkey bacon was placed on top of the other dressing.

I found it interesting that when Steve and I had tried the 7/11 sauce when it was doctored up like Buddy’s it tasted a lot different tasted fresh, then the sauce was baked on the pizza. That was one reason I didn’t really think the extra sauce that Buddy’s had sent me tasted the same as on the real Buddy’s pizza. It leads me to believe that sauces do change in taste when baked on a pizza. The sauce still tasted good, but not the same as when it was tasted fresh. This sauce wasn’t thinned with water.

All the steel pans were oiled with Canola oil yesterday and I am not adding as much oil as I did before.

I had a Buddy’s clone dough ball leftover that wasn’t enough weight for a Buddy’s 4-square pizza at the end of the day. It was just extra dough. I used it to make a Christmas tree pizza. The Mirror aluminum pan was just oiled with Canola oil and the dough wasn’t tempered at all in the aluminum pan. The Christmas tree pizza turned out okay.

Merry Christmas everyone!

I ran out of regular dough balls for my NY style pizzas yesterday a little early because of a major accident on Monday in mixing those doughs, but I won’t get into that on this thread a lot. Steve asked me why I didn’t take a picture of that mess, but I said at the time on Monday I was too upset with the mess I had to clean up. Somehow, and I surely don’t know why, but my mixer was put on speed three, so I guess anyone reading this would know what might happen. I don’t ever use speed three to mix dough at market and only used speed one to grate my cheeses too. I still have some stuff that needs to be cleaned more on Friday from that mess. I even had sticky dough and flour all over me on Monday. I can laugh about it now, but sure couldn’t at the time. How that knob got turned to speed 3 will always be a mystery to me, but I know from now on, I first will check what speed the mixer is on.