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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.

Pizzas

Pizzas
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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Monday, April 1, 2013

New Dough for "boardwalk style" of pizza and how gluten forms somewhat


I wasn’t sure what to change in the dough formulation for a boardwalk style of pizza, but this is the formulation I tried today.  Two batches of the dough were mixed.  The dough balls were scaled to 1.24 lbs.  There is only one photo after the dough balls are balled from one dough batch.

The 2 batches were mixed for 4 minutes in the Hobart mixer.  The salt was mixed in first just with my hand and then the vegetable oil was added.  The flour, sugar and IDY were then added and mixed for 4 minutes on speed one.  It can be seen what the dough looked like in the mixer bowl after it was mixed.  I thought I would take two photos of what the dough looked like when it was stretched right after the second dough batch was mixed, incase anyone is interested in seeing how the dough stretches.  The dough on the right was just a small leftover piece of dough from the first batch that I put on top of the batch of the just mixed batch.  I did that to show how gluten develops by itself in a short while.  The timeframe was about 3/4 hr. after the first batch was mixed.  The dough on the left side is the new dough that was just mixed.  The dough that can be stretched much more is the little piece of leftover dough that was put into a plastic bag until the second batch of dough was mixed.

I am also showing how I might make a lower hydration dough like what I am attempting for a Mack‘s dough, than say a Detroit style dough (which is a lot higher in hydration) that has to be mixed until more gluten is formed.  The last two photos are of the Detroit style dough after it is mixed.  The Detroit style dough can be stretched pretty far right away.

All the doughs were made with the Occident flour.

Norma












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