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, February 2, 2013

Pig Face Pizzas

I saw this post from a blogger about making this little piggy pizza that was just made into piggy bread first. http://cafechocolada.blogspot.com/2008/02/this-little-piggy.html  and this link to Dr. Oelker recipe for Piglets for happiness at  http://www.coolinarika.com/recept/709874 which was translated by google to English.  I think the recipe for the Dr. Oetker recipe comes from an old Dr. Oetker cookbook and was made by oblakica.  .

I never tried any kind of dough that two doughs were mixed together, but I find that interesting.

I sure don’t know, but think one of this recipes with applewood smoked bacon, pizza sauce and mozzarella would be good.  Maybe also a little bit of oregano added.  I guess almost any fillings would be interesting.

I might try one of these recipes on Saturday to see what happens.  I guess these little pig heads can be called pizza.

This is the recipe that was translated to English from oblakica.  The translation isn’t complete though.

From these ingredients first knead dough and leave in a warm place to rise. Meanwhile zamijestite crisp batter and mix them well together to create a lightly floured surface. Roll out dough and cut into mold or glass circles (mine were 7-8 cm in diameter but can be smaller and larger, if desired).
Grate cheese, add the tomato sauce and oregano. This part you can change as you see fit. For example, to add to that mixture some salami or ham or vegetables (peppers, onions ..) or change the cheese (gorgonzola would be perfect), etc. Fill piglets those you love.
3 / slika/38057 /
Arrange half circles on the baking sheet (on wax paper best) and put the stuffing on it as you want. The edges of the pastry brush with beaten egg white, cover the remaining rounds and a good squeeze. From the dough, cut out smaller circles (some app. 4 cm) cut to get the 4 triangles, brush with egg white and "paste" ears. Also make small circles of snout. Toothpick make the eyes and nostrils, and insert, if desired, cumin and grains of pepper and cloves. When all this is a little brush rebooted yolk, beaten with a little milk. Bake 20 to 25 minutes at 170-200 degrees Celsius. slika1 pic2

Maybe this recipe looks complicated, so I thought, but it really is not. It was almost really fast, and kids went crazy, eat almost everything away before midnight
Oh yeah, I turned them 20 pieces in this recipe.
Bon appetit everyone and Happy New Year
 400 gr wholemeal  1 pack of dry yeast  1 egg  2 dl sour cream  1 dl warm milk  pinch of salt
 150 grams of flour  100 gr margarine  a little salt
 optional cheese (eg Gouda)  optional tomato sauce  optional oregano
For joining and coating
 1 egg white  1 egg + milk

I don’t think many people would be interested in making pizza pigs, but since I was curious how two doughs would work together and since no water was called for in the recipe I mixed the two doughs and made the pizza pigs today.  I was also curious about how Greek yogurt would work in this recipe.

The two doughs were very easy to work with and the first dough smelled very good.  I guess that was from the yogurt, but don’t know.  I did scald the milk in this recipe even though that wasn’t called for.  This would be a good molding pizza dough in my opinion.  The dough rolled out easily.  In my opinion the pizza pigs tasted good and are very tender.

I did use more Greek yogurt and margarine than is shown in the picture with the ingredients.

These are the pictures of the pizza pigs and the process of making them.  The pizza pigs were just filled with tomato sauce, mozzarellas and Greek oregano.

I had leftover dough and oiled and balled it.  If the dough ball is still good until Tuesday I will try something with it.

I used Greek yogurt in the top recipe.



Thursday, January 31, 2013

Trying 3 different brands of pepperoni on a new Lehmann dough

Steve and I tried 3 different brands of pepperoni on a new Lehmann dough I was testing.  The one was a non curling pepperoni and it was the Margherita Coarse Slice pepperoni by Armour-Eckrich Meats. The next pepperoni was one was the Vermont smoked pepperoni and the other one was the Carando pepperoni in a stick. The Carando pepperoni is also a curling pepperoni and tastes almost like the Vermont smoked pepperoni in my opinion. The Vermont smoked pepperoni has a little bit more spicier taste. They all are good brands of pepperoni in my opinion. I will give a slight edge to the Vermont smoked pepperoni, but the Carando pepperoni is cheaper by the stick.


2 day cold fermented dough for Detroit Style Pizzas with salt

These Detroit Style pizzas were made with a two day cold fermented dough because it was supposed to be bad weather on Monday when I usually made my doughs.  I had to make the dough on a Sunday.  The final baked Detroit Style pizzas turned out okay, but I should have probably used a little less yeast.