This is a blog about my learning knowledge to make pizza. I have been helped by many people on my journey
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
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.
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas 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.
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.