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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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Thursday, March 26, 2015

Another experimental pizza dough with Sprite (NY style)

Another attempt was made at using Sprite in a pizza dough.  This time I tried 2.5% of the formulas water.  The dough ball was very easy to open.  The rim crust was moist, and had good flavor in little less than a one day cold ferment.

Norma















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2 comments:

  1. UnknownApril 15, 2015 at 5:24 PM

    I'm really glad I found this page! I'm planning to do this huge banquet and I was thinking of making a bunch of pizzas. My thought was that I could just find a recipe offline. However, according to your article a lot of receipts use too much yeast. Maybe I shouldn't try to make my own, since there's such a variety when it comes to making pizzas. Do you happen to know of any pizza restaurants that take home calls? http://www.columbuspizza.ca/en/menu.html

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  2. learning pizza makerApril 16, 2015 at 10:51 AM

    Hello Michael, If you go on the pizza forum where I am a member someone will help you make the kind of pizzas you want to make. Just look around and see what styles of pizza you like and see what kind of formulations are being used. http://pizzamaking.com/

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