Learning Knowledge to Make Pizza: 7/12/15

I was invited to Steve's and Sue's home for a pizza party last night. Steve made Ischia pizzas and I used the kefir doughs to make pizzas. I love to watch the fire in a WFO and also other fires. I didn't know but Steve's is growing a few Aleppo peppers. A wonderful time was had by everyone at the pizza party. Anyone that wanted to make pizzas could.

The milk/heavy cream sourdough dough did fermented enough until last evening to make pizzas. I used 1.7% of the kefir in the preferment dough calculation tool and used 60% hydration for the Pizzeria flour. Steve used one of my doughs to make the first kefir pizza. Since I haven't baked in a WFO for awhile I was a little rusty in handling the peel, opening the dough and baking.

I don't know why in natural light some of the whole pizzas rim crusts look lighter than in other photos. The rim crust weren't as light as some of the photos. The milk/cream kefir pizzas tasted very similar to Steve's Ischia pizzas in the crusts, and really I don't think anyone but Steve and I knew the differences in how the crusts tasted when using different starters. Both are mild tasting starters in the final pizza crusts.

Sue suggested maybe using the Almond Toppings for one of my kefir pizzas. That was a good choice. Steve's and Sue's dogs really like pizza too. Steve showed me his setup to CT ferment his doughs. I didn't know he used that setup before but it was cool! I still admire Steve's modded BBQ grill. There also was a lot of other great foods and drinks.

The last photo is one of Steve's Ischia pies.

This is how the milk kefir grains looked when I left them sit out for a long time in milk. At least they could be revived to make these milk kefir pizzas.

Norma