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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.

Pizzas

Pizzas
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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Friday, September 19, 2014

Another Video from Frank Giaquinto on dressing a NY style pizza

Frank dresses a NY style pizza. Frank did have to pick the skin up (before dressing) because the skin was sticking a little to the wooden peel. The skin sat on the wooden peel for awhile until the Sicilian pie was done. Frank quickly tossed a little flour on the wooden peel and then laid the skin down on the wooden peel again. The pizza did not stick when Frank slid it into the oven. Frank talks about when a pizzeria is busy then the pizzas are not burned because you are always watching the pizzas in the oven. I know that is the case with me too. I don't burn pizzas when I am busy. Frank added a little Parmesan cheese to the middle of the sauce when he first was applying the sauce. Frank said then the Parmesan cheese spreads easily to combine evenly into the sauce.

The cheese on Frank's NY style pizza was the cheddar I normally use at market.



Norma







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4 comments:

  1. UnknownSeptember 19, 2014 at 10:19 PM

    Oh my gosh, that pizza looks so good! I would kill to have some of that pizza right now. I mean the only pizza I can make is those little microwave pizzas. I would die to have a nice homemade pizza tonight. It just reminds me so much of home. http://www.secondslice.com/about.php

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  2. learning pizza makerSeptember 21, 2014 at 12:45 PM

    Hello Pavlos, I see you linked a pizzeria website. Is that your pizzeria?

    ReplyDelete
  3. ChristineOctober 5, 2014 at 11:36 PM

    Hi. I saw your earlier post on clear toy candy. I am a clear toy candy maker in Utah and have lost contact with our clear toy friend Nancy Fasolt. Can you give me any information? Thanks!

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  4. learning pizza makerOctober 5, 2014 at 11:47 PM

    Hi Christine, Follow this link. That is where I recall Nancy lives. http://nancy-b-fasolt.lancaster.pa.amfibi.com/us/c/2121434-nancy-b-fasolt Best of lujck getting in touch with Nancy!

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