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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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Friday, April 19, 2013

Some More Detroit Style Pizzas


These are just a few more pictures of some of the Detroit style pizzas I tried out with Pecorino Romano cheese as a topping after the bake.  The pizzas were a veggie pizza, a sausage pizza and the same pepper smoked bacon pizza as last week.  It doesn’t take much of the shredded Pecornio Romano cheese to put this style of pizza.  I wasn’t happy with how the sausage pizza looked, but will work on that.  I didn’t have any of the tomatoes I used last week and just used Roma tomatoes this week.  I liked the brighter color of the tomatoes I used last week.

I also tried an experiment with a already tempered dough in the pan that was leftover while I was cleaning up at the end of the night.  I didn’t add any topping and the tempered dough was first baked in the pan and then I just took a tong and put some margarine over the top near the very end of the bake.  It surprised me that the dough didn’t brown until it was fully baked.  The bottom crust was a little browned, but the whole baked dough was very soft and light in texture.  The dough reminded me of one of the lightest Focaccia doughs I have ever made.  The taste of whatever this might be called was very good too.  I could see it might be able to be used for some kind of sandwich that might be able to be grilled or not.  I want to play around with that method a little bit more.  I also would like to try some garlic cheese sticks this way, but am not sure how much toppings to add.  Maybe a focaccia with other added toppings might also be able to be made.  The baked dough from the above experiment is still very soft this morning.

My steel pans seemed to baked the edge caramelized crusts darker yesterday.  I decided to season the steel pans again without any dough in them.  I didn’t take any photos of the pizzas after I seasoned the steel pans again, but the rim crusts were then lighter.  I guess I will learn when the steel pans need to be seasoned again over time.

Norma


















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