Learning Knowledge to Make Pizza: Pumpkin Dough Pizzas

Welcome...

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.

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.

Thursday, October 22, 2015

Pumpkin Dough Pizzas

The first pumpkin pizza was dressed with the Libby's pumpkin that had added plain hummus. Heavy cream was used to thin the pumpkin and hummus so it could spread. Then spinach was applied and the pizza was topped with the regular cheese that is used at market. I had purchased fresh country bulk sausage at market and added fennel, crushed fresh garlic, added some oregano and salt and pepper. That mixture was applied in small pieces not cooked. I also had purchased some pecans at market in the morning and they were roasted in the deck oven, and then ground up. The ground up roasted pecans were applied after the bake, along with a swirl of the good home made mozzarella stracciatella from La Bella Marketplace. The mozzarella stracciatella was applied with a plastic pastry bag. Those combinations of dressings were very good on the pumpkin crust.

The second pumpkin pizza was dressed with the regular cheese and sauce that is used at market. The sauce was applied in a spiral pattern. Hormel Rosa Grande pepperoni was used. Fresh basil was cut on the pumpkin pizza after the bake. Those dressings were also very tasty.

For other interations of pumpkin pie pizza this is the thread on the pizza making forum where they were done. http://www.pizzamaking.com/forum/index.php?topic=39722.0

Thanks Peter (Pete-zza) for all of your help in converting and figuring out formulations!

Norma