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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Thursday, April 25, 2013

Bubbling on inner crust, really don't know what that was from :(

I have been using the Occident flour only to make what I call the boardwalk style pizza dough for the last few weeks.  Since I had a 50 lb. bag of Kryol, and also another part bag of Kryol flour I decided Monday to add some Kryol flour to the Occident flour to use the Kryol flour up some in two batches of dough.  I didn’t measure exactly how much Kryol flour I added to the Occident flour, but for both batches of dough, but it was approximately 2 lbs. of Kryol flour added to each batch.  I knew when I balled the dough balls Monday that the dough felt drier even though I used the exact same formulation as I had been using and also the same mix time I had been using.

When opening the dough balls yesterday, the dough balls openly differently.  The dough balls weren’t hard to open, but they sure weren’t as easy to open as when I just used the Occident flour.

The other thing I noticed yesterday when using the blend of flours in the dough was that the middle of the crust wanted to get bubbles while in the oven.  Even if the dough balls were warmed up properly, and pressed on really well when opening the dough balls into skins, the middle of the pizzas had those bubbles in the bake.  I used the bubble popper yesterday more than I ever have.  I even warmed some dough balls up in the one warming unit I use to temper the Detroit style doughs.  I  sure don’t know why the inner crust wanted to develop those inner crust bubbles in the bake.

Those unusual bubbles led me to do another experiment to see if I could get rid of them.  I used one dough ball and rolled it out with a big rolling pin and rolled aggressively.  That still didn’t get rid of the inner crust bubbles in the bake.  There was still a little rim crust rise in the bake after using the rolling pin.  Steve told me I should have tried my docker to see if I would get rid of those inner crust bubbles, but I said how many people use dough dockers on this style of pizza and anyway my docker was at home.

The first set of photos are when I used the rolling pin and the second set of photos is when I just pressed on the dough ball when opening.

All the pizzas tasted the same in the crust yesterday as before.

I want to try and use up all of the leftover Kyrol flour, but am not sure what to try next.  I don’t want that bubbling on the middle of the crust.

 Steve and his wife were in Ocean City, NJ and visited Manco and Manco on the boardwalk on Monday.  T  I was anxious to hear what Steve and his wife thought of Manco and Manco pizzas.  Steve said he wasn’t going to report on the pizzas they ate because he had forgotten to take his camera in to take photos and it was windy and cold on the boardwalk, so they weren’t going to stay long there.  What surprised me was that Steve told me that Manco and Manco cheese didn’t have any tang in the taste of the cheese.  He also said they their crust was really bland and he had to add salt to make the slices of pizzas he ate taste okay.  He also said he had to add oregano to the slices he ate. Steve also said he really didn’t know what kind of cheese Manco and Manco was using, but as far as he could tell it tasted like regular mozzarella and the cheese didn‘t taste like cheddar.  Steve did say the slices he had were right out of the oven from a whole pizza.  He also said Manco and Manco dough balls looked fermented well and even ran together in the pans like they use at Mack’s.  Steve told me he wouldn’t go back to Manco and Manco.  Steve's wife didn’t like Manco and Manco slices either.


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