Learning Knowledge to Make Pizza: Detroit Style Pizza baked in the Blackstone Pizza Oven

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.

Thursday, August 22, 2013

Detroit Style Pizza baked in the Blackstone Pizza Oven

The BS baked a great Detroit style pizzas too! I used a leftover dough ball from Tuesday early this evening and quickly tempered it in the oven with the light on. The dough ball almost look lifeless, but it still rose after pressing it in the steel pan and tempering it. I should have tempered the dough a little while more in the steel pan, but saw it soon was going to start getting dark outside. I had started to heat up the BS on a lower temperature for 30 minutes. The IR gun shows what temperature this Detroit style pizza was baked at. I did fiddle around with the height of the flames a little while the pizza was baking.

The dressings on this Detroit style pizza were spinach, sausage (under the cheese), cheese and then sauced after the baked. The bottom crust was nice and crispy and so were the caramelized edges.

Norma