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.

Total Pageviews

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

Friday, March 15, 2013

Another attempt at an HRI pizza, it didn't go too good

This is what happened on my next attempt on a HRI pizza.  All didn’t go well.

I put the dough ball between pieces of cut wax paper like my mother does when she rolls out her pie crust recipe.  I rolled until the dough ball was 13”, then docked the dough.  The dough was easy to roll out.  I kept the wax paper on the dough and set it beside my oven that was turned on and let the dough proof, or temper for 20 minutes (I put the waxed papered dough on the disk, so as not to try and disturb it when I was moving it).  I didn’t let the skin temper in the small dough ball bake test.  It can be seen after the temper time how much the dough rose on the one photo.  When I went to remove the skin from between the wax papers the dough wanted to stick some and then I had a problem trying to move the skin to the disk.  I think when I try this again, I won’t keep the skin in between the wax papers when trying to proof, or temper the skin. The skin then wanted to fold over some when moving it, so I know my TF wasn’t right.  I also saw then there might be a sticking problem on the disk while I tried to arrange the skin on the disk the best I could.  I tried to flute the edges of the skin the best I could at about one 1 inch so the finished skin would be 12”.  The edges did stay up while being fluted.

The dressings weights I used were 4.5 ounces of the Classico sauce I used last week, 10 ounces of the Guernsey’s LMPS mozzarella and 14 slices of my regular pepperoni which weighed 1.2 ounces.

The skin was pre-baked for 15 minutes.  I then removed the pre-baked skin from the oven still on the disk and dressed it.  I saw then that some dough has gotten caught in the holes of the disk but didn’t want to try and move the pre-baked skin at that point.

When I tried to remove the pizza off of the disk there was a sticking issue, and the one end part of the pizza split.

There looked like there were some layers, but not enough in the crust in my opinion.  The edge rims were flaky though and the pizza did taste good in my opinion.  The bottom crust did brown okay this time.


No comments:

Post a Comment