Learning Knowledge to Make Pizza: Detroit Style Pizzas with 75% hydration

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, February 21, 2013

Detroit Style Pizzas with 75% hydration

I waited until later in the day on Tuesday (around 3:30 PM) to start to try the two dough balls made with 0.70% IDY and 75% hydration because I wanted to see if the longer cold ferment time would make any difference in the final bake. I forgot to measure the poppy seed spacings, but the 2 dough balls didn’t seem to ferment very much. It can be seen on the one picture when I held the dough ball up, there wasn’t a lot of fermentation going on. Both doughs pressed out well in the pans and tempered well in the Hatco Unit. The final pizza with 0.70% IDY using 75% hydration was finished baking about 6:00 PM. Peter’s advice to use 0.70% IDY with 75% hydration worked out well. Thanks Peter for your advise to use a smaller amount of IDY for a higher hydration Detroit style dough to be cold fermented for one day. I didn’t have time to take a lot of photos of those two pizzas, but the crumb was very good. I am not sure about this, but the crumb did seem to be whiter in color.

Norma