Learning Knowledge to Make Pizza: home pizza oven

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.

Showing posts with label home pizza oven. Show all posts

Saturday, May 16, 2015

GM Bread flour and Spelt pizza baked in the Blackstone Pizza Oven

There was a dough mixed yesterday with GM Bread flour and Spelt. The hydration was 70% and the other ingredients were real salt, organic agave nectar and Central Milling malt. The dough needed different stretch and folds over an hour and a half. I wasn't sure what the malt and organic agave nectar would do in the bake when baking at a higher temperature. The dough opened easily. I really enjoyed the pizza. The bottom crust was crispy and didn't burn. A little baby basil from my garden was put on the pie after the bake. I wasn't sure if I would like the baby basil but it is good.

This is only a short video of part of the bake. During the first minute of the bake a larger bubble appeared and that bubble was broken. That is the part of rim crust that doesn't have as much oven spring. One Hot Mama performed well today. :)

https://youtu.be/CPRlyal6Gwk

Thanks so much to everyone that helped me get the BS up and running again from the pizza making forum! It took most of last Saturday to get the BS back in shape. It was worth it to be able to bake in it again. Couldn't have done it without all the helpful members.

Norma

Thursday, August 22, 2013

Detroit Style Pizza baked in the Blackstone Pizza Oven

The BS baked a great Detroit style pizzas too! I used a leftover dough ball from Tuesday early this evening and quickly tempered it in the oven with the light on. The dough ball almost look lifeless, but it still rose after pressing it in the steel pan and tempering it. I should have tempered the dough a little while more in the steel pan, but saw it soon was going to start getting dark outside. I had started to heat up the BS on a lower temperature for 30 minutes. The IR gun shows what temperature this Detroit style pizza was baked at. I did fiddle around with the height of the flames a little while the pizza was baking.

The dressings on this Detroit style pizza were spinach, sausage (under the cheese), cheese and then sauced after the baked. The bottom crust was nice and crispy and so were the caramelized edges.

Norma