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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Thursday, August 28, 2014

Frank Giaquinto came to visit my Pizza Stand, his family started selling pizza in 1899 in Harlem, NYC

I had the pleasure of meeting Frank Giaquinto 8/26/2014.  I had posted about Frank at Reply 98 http://www.pizzamaking.com/forum/index.php?topic=14920.msg329381#msg329381 on the Evolution of the NY Style Pizza thread.  Frank told me that Mick (of Mick's All American Pub) told Frank that I had called and left a message that I would like to talk to him because of the letter Frank wrote to the Editor of PMQ Magazine.  

Frank told me he was looking forward to meeting me.  Frank also told me that PMQ Magazine is soon going to do an article on Frank's family and how long they have been making pizzas.  Frank told me so many things that I can not remember all he said.  Frank said he has a written up paper he will give me the next time I see him about about what his family has done in the world of making pizza.  Frank said he has regular business cards but did not bring any along today.  There is a lot of history in Frank's family in all they did since 1899 when he grandfather starting making pizzas in the Harlem.  

I did not start making pizzas when Frank arrived.  I made the first pizza and Frank made the next two pizzas.  Frank taught me how he opens dough two different ways.  Frank know other ways to open dough balls too.  Frank said he can bake pizzas in a wood-fired oven, a coal oven, or any other kind of oven.  

My pizzas sure looked different when Frank made the two pizzas.  

Frank asked me why I didn't come to Mick's Pub to meet him.  I said the PMQ letter said he only worked Tuesday's and I am tired when I am done working, and I really didn't know if he wanted to meet me.  Frank told me he makes pizzas at Mick's Pub on Saturday and Sunday nights too.  I said I come over Saturday night to try the pizzas at Mick's Pub.  Frank told me to ask form him when I arrive.

Frank really liked my dough, pizzas and sauce.  Frank said I make a great NY style pizza.  That sure made me happy to hear that.

Frank stayed over an hour today and said he will be back again to chat with me more, and would be glad to teach me anything I wanted to know.  He is also going to teach me how to toss and twirl.  Frank had to leave because his wife wanted him to do some other things before he went to make pizza later today.  Frank told me that at Mick's Pub they also put the cheese down first and do a spiral pattern with the sauce.    

I think Frank might be able to tell us a lot about the evolution of NY style pizza.   

A short video of Frank tossing one of my doughs this morning.


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