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.
Sunday, March 24, 2013
A few more Detroit style pizzas
I sure don’t know, but now believe that when freezing the cheese I use for my Detroit style pizza, somehow the freezing does change the cheese. The melting ability of the cheese is still the same though. I needed some more cheese grated later yesterday afternoon and that cheese was completely defrosted. That altogether defrosted cheese also grated more in dices, than in strands.
I also changed the yeast amount for my Detroit style dough this past Monday since the dough seemed to have too many bubbles in it last week when pressing the dough out in the steel pans. The dough behaved well with the decrease in the yeast amount this week.
I made a Ev’s Smokey Joe’s Detroit style pizza Tueday, but it was modified to include spinach. The dressings were the regular cheeses, crumbed bacon, spinach, some Gouda smoked cheese and Garlic Alfredo sauce with a sprinkling of Greek oregano over the top.
I also am making some of the bigger Detroit style pizzas with two different sets of topping on opposite sides.