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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Wednesday, October 9, 2013

Another De Lorenzo's attempted tomato pie

I did watch yesterday to see when the poppy seeds showed that the De Lornezo dough ball had expanded to double in size. The bigger tape measure was hard to place exactly right to see the actual expansion of the poppy seeds, but the poppy seeds were 1 ¼” apart. That was at 2:59 PM. I then took the dough ball out of the deli case to let it warm up for a little. As usual I got really busy then. I saw the poppy seeds spacings were showing that the dough ball was expanding quickly after it sat out at room temperature. I then put the dough ball back into the pizza prep fridge until I could get to it again. I did not measure the poppy seed spacing when I finally took the dough ball was removed from the pizza prep fridge (about a 6:00 PM), but saw the spacing of the poppy seeds were farther apart. There were no soft bubbles on top of the dough ball though. There was speckling on the top of the dough ball and I have no idea why they occurred.

The De Lorenzo clone dough ball using Peter's #7 formulation at Reply http://www.pizzamaking.com/forum/index.php/topic,25401.msg282443.html#msg282443 was easy to press out cold right out of the pizza prep fridge, but as I was pressing it out I did see and feel fermentation bubbles. The skin was easy to slide on the marble table and it opened nicely. I finished stretching the skin by hand and tried to toss it one time because I was curious to see if it could be tossed. The skin could be tossed without any tearing or ripping of the skin, but it was not near as strong as my regular skins at market. The pizza was dressed with Red Pack and 6-in 1's and the cheese used was shredded Sorrento LMPS. Olive oil was drizzled over the top of the dressings. I did turned my oven up because I was out of dough balls. When the oven got to a little over 600 on the sides edges of my deck oven I had started opening the dough ball. I am not quite sure what temperature the side edges were when I slid the pizza onto the deck, but as can be seen the temperature did go higher. I did not have time to fiddle around with the temperature knob and wait until the temperature stayed fairly constant at around 600 degrees F because it was getting late and I had a lot of clean up to do. The pizza was moved around to the side 4 corners again and the pizza was baked for 9 ½ minutes counting the amount of time the pizza was half removed to the opened oven door to brush the rim edges with olive oil and add the extra cheese.

I forgot to drizzle olive oil over the finished pizza it came out of the oven. I tried to take a video of cutting the pizza and halfway succeeded in that I did cut it, but a customer came and talked to me and then my granddaughter came back from shopping and asked me about what was on the pizza tray. http://www.youtube.com/watch?v=qXDZ5lSVh_A As can be heard the pizza was crispy and crunchy as it was being cut. It is hard to cut a pizza and try to hold the camera at the same time so the video is not the best.

I think I over charred the bottom crust, but it did not taste burnt. I gave some slices to a few of my regular customers and some tasted testers and they said they could not taste any burnt taste in the bottom crust. This pizza was close, but not exactly like a real De Lorenzo/Robbinsville pizza.

Some how when I switched from the video mode to another mode on my camera to take regular photos the settings on the camera changed and then it took 3 photos in rapid succession. I only picked some of those photos to post, because basically they are almost identical.

My helpers yesterday were my granddaughter and her friend. Neither of them can make pizzas, but it sure was helpful having them to wait on customers, reheat slices, wash dishes and give change.


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