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
click on picture to go to post

Sunday, June 8, 2014

Blackstone Pizza Bake with Firebricks Neapolitan pizza

A couple of things got in the way of using the Ischia Neapolitan dough balls. I think the Ischia starter dough balls got a little bit overfermented, but that was okay. If anyone is interested this is where I brought the Ischia starter out of hibernation for these dough balls and final pizzas. http://www.pizzamaking.com/forum/index.php?topic=32181.msg318421#msg318421

For the first bake on the firebricks I used a temperature of a little over 800 degrees F. When I saw the bottom crust did not burn around the edges, or on the bottom, I decided to use a higher temperature for the second bake. In fact the first pizza bottom was a little too light. At first I was going to try about 830 degrees F, but then decided to try 850 degrees F. As can be seen there were no char rings around the diameter of bottom crust of the second pizza. There is no deflector on my BS right now. I am not sure but think the BS could go up more in temperature and not burn the bottom crust around the edges, using firebricks on the platter, instead of the regular stone that came with the BS.

The second bake was very fast and there was no need to rotate either pizza.

I think I am loving the firebricks on the Blackstone platter. :)

If anyone is interested, the video below shows the bearing mod on my BS and how easily the platter rotates from the bearing mod. There is no noise from the platter turning on the bearing mod, but the high flame roar can be heard.


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