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
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Sunday, April 21, 2013

Another Home Run Inn Pizza Attempt

This is how this attempt went on an the HRI clone dough and HRI clone pizza.

The dough ball didn’t double in size by the measurements of the poppy seeds spacing, but the dough ball did look fermented enough. The dough ball was taken out of the fridge at 6:30 PM and I thought I would first try to roll the dough out to a skin a little and then try to press out the skin by hand.  After rolling for a little I tried to pressed it out the rest of the way and even tried to pick it up and stretch by hand, but as can be seen there wanted to be two tears in the skin, so I finished rolling the skin out to 13”.  I rolled to 13” to see if a thinner crust might be able to be crisper on the bottom crust.  I first folded over the edges of the rim and then fluted.  The skin was docked before fluting.  The skin on the dark disk was tempered for 20 minutes at room temperature at about 70 degrees F.  A couple parts of the fluted rim wanted to fall some so I pushed them back up and fluted those parts again.

The pizza was dressed right after the skin was tempered.  Until the sauce and mozzarella were applied the one side of the fluted rim wanted to sag down, so I fluted that again.  Until the whole pizza was dressed the fluted edges seemed to behave better, in that they did stay upright then.  I didn’t use a lot of bench flour when rolling, so I don’t know if I would have used more bench flour if that might have made the fluted edges stay upright better.  I could see that even before trying to flute the skin that it was going to give those dimples right near the edges of the dark disk.  I don’t know if more flour would have been used when rolling if that would improve those dimples either, but I did see that the longer the fluted skin sat out the more it wanted to stay upright without sagging.

The pizza was dressed with a hot sausage I had purchased at my local supermarket on sale for .99.  The amounts of ingredients used on this pizza were 7 ounces of the hot sausage, 6.5 ounces of LMPS mozzarella, 14 slices of pepperoni, 1.1 ounce of diced green peppers and 4 ounces of sauce.

The pizza was baked on the second to the top rack of the oven at 425 degrees F for 15 minutes, then I removed the bottom rack and put it on the top oven rack position for the last 2 minutes because the cheese wasn’t browning enough.  I would have put the top rack in at first, but I thought it would be too close to the pizza for me to be able to watch what was going on in the bake.  Total bake time was 17 minutes.  The fluted edges did stay upright in the oven, with no sagging.  The edge crust got a little too brown.  There was no real gum lines as can be seen in the photos.  The baked pizza was 11 ½ “.  I liked the thicker rim crust better than when I fluted thinner in the looks and taste.  The bottom crust didn’t seem any thinner to me though.

The HRI clone pizza did turn out very tasty in my opinion, in that the crust did have a good taste and the bottom crust and fluted edges were flaky.  I sure don’t know though if they were flaky enough, since I never ate any real HRI pizzas at their pizzerias.  I did really like the combination of toppings on this pizza.  At least I also found out a pre-bake of the skin really wasn’t needed to make a decent pizza.

Don’t mind my fingers because I was outside working today, so my fingernails aren’t in the best shape.



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