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.


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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Saturday, September 28, 2013

Chef Boyardee Cheese Pizza Kit take II Made a NY style pizza in the Blackstone Pizza Oven

This is the NY style pizza I made out of the Chef Boyardee Cheese Kit. This pizza was baked in the Blackstone unit.

To explain a little more there is a challenge to make a pizza out of the Chef Boyardee Cheese Kit mix here on the forum at http://www.pizzamaking.com/forum/index.php/topic,27324.0.html You can only add two ingredients to what is in the box. I added Greek oregano to the sauce and used my own mozzarella. I also used less hot water than was called for. I did make another pizza on the Chef Boyardee Cheese Kit challenge yesterday in my home oven.

The dough ball that was cold fermented since yesterday morning did ferment pretty much, but luckily not too much. It had some soft bubbles on the top of the dough ball when I took it out to warm-up. The dough ball did develop a larger bubble when it had warmed up. The dough was very easy to stretch out after it was floured. I used the sauce with Greek oregano to put on the skin first, then the cheese blend that comes with the mix was applied as a dressing applied second and last the mozzarella.

The BS was heated to 645 degrees F when the pizza was put into the BS. I upped the flame after the rim crust started to rise. The Chef Boyardee NY style pizza was baked in 3 ½ minutes. I was surprised how good it tasted, what good oven spring it had and how nice it browned. I think this pizza looks better than some of my other NY style pizzas.

I wasn't even going to make this pizza today because I was tired from working in the yard most of the day, but I am glad I did make it now.


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