Learning Knowledge to Make Pizza: Trying some experiments on making a cheesestick pizza with my garlic sauce

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

Trying some experiments on making a cheesestick pizza with my garlic sauce

These are how the experiments went when using my regular dough balls to make the cheesestick pizzas yesterday.

The first dough ball was rolled out some with a rolling pin then hand stretched and docked. The garlic sauce I made was used to dress the skin and also Foremost Farms LMPS mozzarella. The cheesestick pizza was placed right on the deck, but a screen was needed to finish the bake. No bubbles formed on the rim, or in the middle of the cheesestick pizza. What somewhat surprised Steve and I was the PJ dough I had used before and my regular dough really didn't give any different taste in the crust. The cheesestick pizza slices were also soft just like PJ cheesesticks are soft. I sure don't know, but think the garlic sauce gives the most taste instead of the crust.

The second cheesestick pizza had a different method in docking the skin, because Steve wanted to see what would happen if the skin was docked heavily, then rolled some more with a rolling pin and then docked one time again. The dough ball was rolled some with a rolling pin and then hand stretched the rest of the way too. We thought that experiment was also interesting because bubbles did form in the rim and some other bubbles formed while baking. I used the bubble popper to get rid of some of those bubbles, but there still were some after the bake. The second cheesestick pizza we used my regular cheese I use on my other pizzas. The parts that we thought were weird about that was we really couldn't taste any difference in using different cheeses and my regular cheese didn't brown as well in the bake. A screen also have to be put under the cheesestick pizza in the second bake.

The garlic sauce I made when compared to PJ garlic sauce was my garlic sauce tasted less salty, but that wasn't a bad thing in Steve's and my opinions. Steve and I liked my garlic sauce. The garlic part of my garlic sauce tasted fine.

Norma