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

Wednesday, December 17, 2014

IMO's cracker style attempt, with help from the members of pizzamaking.com

Thanks to all the forums members that helped me to make a cracker style crust pizza on this thread, and on the other threads about cracker style pizza. Special thanks to Nick that posted the formulation I tried.

Most the things I have read about a cracker style here on the forum, from different forum members, were applied when making the crust yesterday. I didn't have time for Marty (Martin) to mix the dough, or make the cracker style pizza while he was at market for about 3 hrs. yesterday. At least the cracker style pizza was a success. I have attempted cracker style crusts before and never got the results I did yesterday. It made me feel good I was able to make a decent cracker style pizza that I actually thought tasted very good.

The water, olive oil and GM self-rising flour were just mixed with a fork until the mixture was crumbly. The pieces of dough then were just gathered together and put into plastic wrap. There was a little olive oil in the one plastic container, but I thought I would just let that there and proceed. I did not add any more water. The wrapped dough ball was put into the heated cabinet, because I had read Peter's post that John (Fazzari) had helped him that a warmed up cracker style dough works better when it is warm to be able to roll it out. I also had read about a cracker style dough looking like a brain. The dough sat in the warming cabinet for about an hour. The warmed dough rolled out fairly easily. Since I was going to be baking in at hotter oven temperatures I did par-bake the crust and docked it, and baked on parchment paper. I had made a mixture of Italian seasonings and Romano cheese before I attempted this pizza. The dough skin gathered some leftover mixture of Italian seasonings and Romano cheese. regular market sauce was used to dress the pizza, along with the blend of Italian seasonings and Romano cheese. The smoked provolone and cheddar worked out very well on this pizza. The cheese mixed melted well and tasted very good. Fresh hot Siclian sausage was used on this pizza. It was purchased fresh at market yesterday morning. I think the photos will explain themselves on how I made the cracker style pizza. I did not cut the pizza exactly as it should have been.

The little piggies really loved this pizzas. They really got into it. A couple of the piggies were almost blown away by the pizza. I didn't have time to eat yesterday at all because I was busy. I had three pieces of this pizza and really liked it. My taste testers really liked this pizza too, and asked if I was going to make this style of pizza all the time. I said no, because it took too many steps, but wished I could make this style of pizza to offer to customers.

I probably never will know how close I came to a IMO's pizza, but this is a link to what a bottom crust looks like on Slice/Serious eats. http://slice.seriouseats.com/archives/2009/11/imos-pizza-st-louis-style-mo-provel-cheese.html


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