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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Saturday, July 19, 2014

Preferment NY style pizza leavened with the Lallemand Aromatic Yeast (ADY)

This was going to be a preferment dough is to see if I can get a better flavor in the crust while using the Lallemand aromatic yeast and a few other ingredients.  I am using Craig's idea to try to make something like a cream Lallemand yeast for the preferment.   The preferment part might also help so I just added that. 

Since all of this could not be figured out on the preferment dough calculating tool I am taking a stab of what to do.  There was 0.63 g of the Lallemand aromatic ADY used for the preferment.  3 g of molasses was added to the aromatic Lallemand ADY and then 19.93 g of water was added.  It can be seen after 15 minutes the ADY in the preferment water did froth.  What that really means I really don't know.  I don't know if it was the Grandma's molasses that was added or not that made the yeast froth, but it sure seemed to help. 

In my opinion the preferment Lallemand aromatic yeast dough made a very good pizza.  The taste of the crust was very yeasty, and I thought it had a lot better taste in the crust than the pizzas that are make at market.  Two other things that I thought were really different compared to some of the other pizzas I have made, was the bottom crust stayed mostly crispy even though it sat on pizza pan for awhile.  The last thing was the crust was chewier than most of NY style pizzas I make.  

The dough ball was taken out of the fridge to warm up at 3:30 PM.  The dough ball warmed up for about 1 ½ hrs at about 80 degrees F.  A pH reading was taken in case anyone is interested in what that was.  After warming up, the dough ball did not have any soft bubbles on the top of the dough ball.

It can be seen what temperature the firebricks were when the pizza was slid onto them.  The temperature did come down though after that.  The pizza took about 5 ½ minutes to bake.

I made some mistakes when using a preferment, but at least the final pizza turned out okay.  What I did was supercharged the preferment part with too much of the Lallemand aromatic yeast.  


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