Learning Knowledge to Make Pizza: 9/1/13

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.

Sunday, September 1, 2013

Boardwalk Style Pizza made in the Blackstone Pizza Oven

This boardwalk style pizza was made in the BS with part of a leftover frozen dough ball from market. The pizza was 15”. I just cut of part of the dough ball when it became defrosted. The pizza was baked at 579 degrees F.

Norma

De Lorenzo's attempt in the Blackstone Pizza Oven

I think this De Lorenzo's/Robbinville clone dough performed like it should. The dough ball was easy to pound out and when stretching it out over the edge of my table it opened very easily to 14”. I stretched the dough a little to 14” and I think it would have torn if I had tried to toss or twirl it. I don't know if I should have mixed the dough more. I wonder how easy you dough was to press out and stretch over your workspace.

I think my problem when using the BS to make this attempted De Lorenzo's clone pizza is I did not start the bake hot enough. I loaded the pizza when the stone measure 534 degrees F. I was worried that the long bake would burn the bottom crust at a higher heat. I also think I left too much bench flour on the bottom skin, because the flour can been seen some on the bottom crust. There was not any char on the top crust or bottom crust either, but that might be remedied with a higher temperature to start the bake. The pizza was very good though, even with the things that went wrong in this attempt. The pizza was taken out of the oven and oil was applied to the rim and also a little more cheese was applied to the pizza after the first part of the bake.

Norma