Learning Knowledge to Make Pizza: 2nd bakes in the Blackstone Pizza Oven with frozen dough balls (one was a NY style dough ball and one was a Detroit style dough ball)

Welcome...

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.

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.

Wednesday, July 31, 2013

2nd bakes in the Blackstone Pizza Oven with frozen dough balls (one was a NY style dough ball and one was a Detroit style dough ball)

These were the next two bakes in the BS. They both were from frozen dough balls that I had leftover from yesterday. I put them in the fridge this morning to defrost. The one was my regular dough and the other one was my Detroit style dough ball of 9.5 ounces. I forgot to bring home my 16” wooden peel from market, so I had to use my 14” wooden peel for both of these pizzas. I should have calculated how much I had to take off of my regular market dough ball for a NY style pizza, but I didn't do that. I just cut part of the dough ball off.

It can be seen at what temperatures I baked both pizzas at. When fiddling around with the red knob I can just about get constant temperatures which I think is a good thing.

My NY style was too thick, but in my opinion it was really good in the taste of the crust and the rim did have decent browning. The Detroit style pizza made into a somewhat round pizza was also good and it almost tasted like a Neapolitan pizza to me and was soft like a Neapolitan pizza. When I went to load the Detroit style pizza, it didn't load round. The crumbs were moist on both of these pizzas. All Trumps flour is used for my regular at market and Occident flour is used for my Detroit style dough.

I am really liking how the BS bakes! :)

Norma