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
click on picture to go to post

Thursday, January 17, 2013

best attempts at Detroit style pizzas to date

I had the best attempts on Tuesday since I have been trying to make Detroit style pizzas for market.  These attempts have had their shares of up and downs, but with Peter's help and trying different things so far things worked out well.  The dough is being cold fermented for one day in the steel pans now and that seems to work okay.

I need to get on speed with having different dressings available for customers though.  When a new style of pizza is introduce for sale it is hard to get everything right.

Google Blogger is now having problems with anyone that is using Internet Explorer (in giving the browse button to browse for pictures on your computer.  The browse button doesn't appear anymore when you go to upload pictures) and they recommend changing to another Internet browser to upload pictures, but right now I am not going to do that.  I am just going to post the links to the pictures of these recent pizzas.  I just changed my Internet browser and I can upload pictures now.




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