Learning Knowledge to Make Pizza: jimmyg

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 jimmyg. Show all posts

Thursday, June 21, 2012

50% soaker made with GM Full Strength Flour NY style pizza 6/12/2012

The pizza with the GM Full Strength soaker at 50% turned out well. I don’t use a lot of bench flour when trying to open any pizza dough and didn’t use much with when opening this dough ball. The dough ball was tacky, but was really easy to open. This pizza didn’t get a lot of oven spring, but the crumb was moist and tender. The bottom crust browns so evenly using the soaker method. I sure don’t know why that is. There is a very nice crispness to the bottom crust, but not too much. The slice had a nice taste in the crust and the slice was so easy to eat, being the crumb was so tender. Steve also liked this pizza very much. I didn’t give any of these slices to my taste testers because I was running out of dough balls, but I did save myself a slice to do a reheat later today. Steve and I didn’t reheat any slices at market either, because we were too busy. The extra slices were put into the heated case and my customers purchased them.

Norma

Thursday, May 17, 2012

Jim’s idea for making a Pizza using the Epoxy Method 5/15/2012

I must say the “Epoxy Method” with the preferment and soaker worked great with Jim’s formulation. The dough ball seemed to ferment just enough until this afternoon. The dough ball was left out at room temperature of about 83 degrees F for about 1 ½ hrs to warm-up. The dough ball opened so easy and wasn’t sticky at all. The pizza slide off the peel easily and the bake went well. There was good oven spring, decent crust browning, a nice crispness on the bottom crust and the taste of the crust was really good. Steve and I thought the crust had a nice complex flavor better than using other methods. The pizza wasn’t like bread at all.

Thanks Jim for thinking of the “Epoxy Method” for us to try! I think it made a great pizza.

If anyone want to follow along on the journey to try and make a better crust, this is the thread where Jimmyg came up with the idea of the Epoxy Method for pizza.

http://www.pizzamaking.com/forum/index.php/topic,19129.0.html

Norma