Learning Knowledge to Make Pizza: 5/12/13

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, May 16, 2013

Mustard Pizza made after watching the Pizza Cuz show on the Cooking Channel-Pizza was from Papa's Pizza in Trenton, NJ

Steve and I made this pizza after watching the Pizza Cuz show on the Cooking Channel. The pizzeria that made the "Mustard Pie" was Papa's Pizza in Trenton, NJ. We thought it would be interesting to try a Mustard Pizza. The mustard pizza was very good in our opinion's, but we should have added more cheese and sauce.

Norma

80% hydration Detroit Style Pizzas made with Divella Semola di Grano Duro flour and Occident flour

The first DS pizza was dressed with cheese, Canadian bacon, (that I purchased at market) ripe pineapple tidbits, (purchased at market) sauce and grated Romano cheese. The second DS pizza was dressed with Roland's Extra Strong Dijon Mustard, cheese, sliced meat balls, sauce and a dusting of grated Romano cheese after the bake.

Norma

Sunday, May 12, 2013

Car & Truck Show and flea market sale at Root's Country Market & Auction Yesterday

I said many times that I am not having any more garage sales or taking my stuff to anymore places, because usually it rains, or something else goes wrong that I don't sell a lot of my stuff. Years ago at my parents home there were really good days with garage sales because where they lived had whole community garage sale on Memorial Day and on Labor Day.

Well, this past Thursday I decided to root some stuff out I no longer want to try and sell at Root's Market outside. The rain did come different times yesterday and the car & truck show didn't get many entries either and my stuff sure didn't sell well. My daughter and grand-daughter did bring stuff to sell too. We all had a great times together, but sure didn't sell a lot because rain kept people away. That is the end of dragging stuff out, pricing it and taking it somewhere..lol We got wet from the rain too.

No as many car and trucks showed up either, but what did show up sure were nice.

We were on the flea market side. I got to see my old funnel cake stand and that sure brought back good memories too.