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, February 27, 2013

Another Mack's Pizza Attempt

“All in all”, the Mack’s clone yesterday did taste like a Mack’s pizza when everything was taken into consideration, but one small thing that just wasn’t exactly right.  I was satisfied though with the results of the Mack’s clone attempt.

The Mack’s clone dough ball did opened very well and could be tossed and twirled.  Steve mixed the Classico sauce with oregano (about 1 tablespoon) for a half of a can and also added a little bit of regular pepper.  No extra salt was added.  The Classico sauce is thicker than their other products.  Steve added a little water to thin it down some.  When tasting the Classico sauce with added regular oregano and pepper it did taste like Mack’s sauce.  7 ½ ounces of sauce was used on the pizza and 10 ½ ounces of the Nasonville mild cheddar was used.  It can be seen how the Nasonville mild cheddar kind of wanted to stick together some after being grated and while placing it on the pizza two times.  I couldn’t find my right tip for my plastic squeeze bottle, but the one I found worked out okay.

The Mack’s clone pizza baked fairly well in the oven with not a lot of oven spring.  The Mack’s clone attempt did have almost all the same attributes in the crust.  The fresh baked slices did stand out like a Mack’s pizza, the crust was sort of crispy with some characteristics of being crackery, the crumb rim was very tender like a Mack’s pizza with a little crisp edge.  Steve and I thought the crust tasted very good, even if it didn’t have a lot of oven spring.

The Classico heavy tomato puree when baked on the pizza did almost taste like the Gangi sauce that is used on a Mack’s pizza.  At least when using the Classico heavy tomato puree (with added oregano and pepper) the taste is very close when baked on the pizza.

The Nasonville medium white cheddar even if it was aged about 3 months didn’t really change in flavor a lot though (when tasted plain and on the Mack’s attempt).  I had thought that the Nasonville medium white cheddar might change in taste if it was aged about 3 months in the fridge.  It now makes me curious if maybe Nasonville does produce a different Nasonville cheddar just for food service businesses.  Yesterday there was a little bit of tang, but not quite enough.

Trenton Bill invited me to his home for sometime this spring and if I go we will taste Trenton pizzas and we might also go to the distributor that is supposedly Mack’s and Manco and Manco distributor.  We might even go to Maruga’s if Sandy didn’t do too much damage to them.  http://www.marucaspizza.com/  Only after maybe trying another big block of Nasonville cheddar from who is supposedly the distributor for Mack’s and Manco & Manco may I finally find out if the Nasonville cheddar is the same as the Nasonville cheddar I purchased in smaller packages and if the aging process changes anything.

If anyone is interested in seeing the video of Maruga’s boardwalk style pizza this is the video.  https://www.youtube.com/watch?v=zoJITsvlkcQ  I still have the old pouring pot that Trenton Bill gave me that they used at Maruga’s.