Learning Knowledge to Make Pizza: Another attempt at a Home Run Inn pizza

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.

Friday, March 15, 2013

Another attempt at a Home Run Inn pizza

This post is dedicated to Peter that helped me understand how to make this crust and pizza. I followed Peter’s instructions this time. I sure don’t know how I did, but the crust and pizza were delicious. The rim crust was so flaky that when I pinched it with my tongs after the pre-baked it want to crumble. There seemed like they were layers and even the middle of the undercrust just melted in my mouth. I sure never though I would taste a crust like this.

I used the same weights for the sauce, mozzarella and pepperoni as my last attempt and also used the same brand of sauce, mozzarella and pepperoni.

I did have a problem with my camera though. I never turned on the flash since it is a fairly new camera and somehow must have turned it on mistakenly to stay on. A lot of the pictures then became too bright, so I had to delete them. I finally got a big glass of wine and tried to figure out why the flash was going on in each picture. I did get it turned off, but that was when the pizza was in the oven. Now after I tasted the pizza it is on to another big glass of wine. Hope I don’t post something weird tonight from drinking too much wine.

I still have to learn more about this pizza and also how to flute the edges better.

Norma