Learning Knowledge to Make Pizza

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.

Wednesday, November 3, 2010

Peter’s Formula with poolish for Milk Kefir Dough

With the dough formulation posted below, one can scale the formulation up or down as desired. It is also possible to use the Thickness Factor option rather than the Dough Weight option I used.

Norma's First Milk Kefir Dough by Pete-zza
Total Formula:
King Arthur Sir Lancelot Flour (100%):
Water (62.7316%):
Morton's Kosher Salt (2.0706%):
Olive Oil (0.91814%):
Total (165.72034%):

Milk Kefir:
King Arthur Sir Lancelot Flour:
Water:
Total:

Final Dough:
King Arthur Sir Lancelot Flour:
Water:
Morton's Kosher Salt:
Milk Kefir:
Olive Oil:
Total:

298.38 g | 10.52 oz | 0.66 lbs
187.18 g | 6.6 oz | 0.41 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A

0 g | 0 oz | 0 lbs
41 g | 1.45 oz | 0.09 lbs
41 g | 1.45 oz | 0.09 lbs

298.38 g | 10.52 oz | 0.66 lbs
146.18 g | 5.16 oz | 0.32 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
41 g | 1.45 oz | 0.09 lbs
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A
Note: Dough is for one 14" pizza; the milk kefir is 13.74% of the total formula flour and its percent water is 100%; no bowl residue compensation

I did not indicate any target dough ball weight in the above formulation but if you wanted to use a thickness factor of 0.10 for a 14" pizza, the target dough ball weight would be 3.14159 x 7 x 7 x 0.10 = 15.39 ounces (436.41 grams). Of course, if you want to get closer to the target dough ball weight, you can use a smaller Dough Weight in the tool.

Peter’s Formula with poolish for Milk Kefir Dough

Total Formula:
KASL Flour (100%):
Water/Milk Kefir (62%):
Morton's Kosher Salt (2.2%):
Olive Oil (1%):
Total (165.2%):

Milk Kefir Sourdough Starter:
KASL Flour:
Milk Kefir:
Total:

Final Dough:
KASL Flour:
Water:
Morton's Kosher Salt:
Milk Kefir Sourdough Starter:
Olive Oil:
Total:

268.14 g | 9.46 oz | 0.59 lbs
166.24 g | 5.86 oz | 0.37 lbs
5.9 g | 0.21 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp
2.68 g | 0.09 oz | 0.01 lbs | 0.6 tsp | 0.2 tbsp
442.96 g | 15.62 oz | 0.98 lbs | TF = 0.1015

20.11 g | 0.71 oz | 0.04 lbs
20.11 g | 0.71 oz | 0.04 lbs
40.22 g | 1.42 oz | 0.09 lbs

248.03 g | 8.75 oz | 0.55 lbs
146.13 g | 5.15 oz | 0.32 lbs
5.9 g | 0.21 oz | 0.01 lbs | 1.23 tsp | 0.41 tbsp
40.22 g | 1.42 oz | 0.09 lbs
2.68 g | 0.09 oz | 0.01 lbs | 0.6 tsp | 0.2 tbsp
442.96 g | 15.62 oz | 0.98 lbs | TF = 0.1015
Note: Dough is for a single 14" pizza; nominal thickness factor = 0.10; target finished dough weight = 15.39 ounces/436.41 grams; the milk kefir preferment is equal to 15% of the total formula flour (or 24.2% of the total water/milk kefir or about 9% of the total dough batch weight), with a water content of 50% (poolish); bowl residue compensation = 1.5%

The above dough formulation presumes that you will make a milk kefir sourdough starter comprising equal weights of the milk kefir and flour (i.e., a poolish format) that is allowed to preferment at room temperature for a period of time before incorporating with the remaining ingredients into the final mix. For convenience, you might make more milk kefir sourdough starter than needed and measure out the desired quantity (about 40 grams) in preparation of the final mix. I don't have any idea as to how long the preferment period will be. It may be a period of hours or it may be a day or more. Whether the milk kefir sourdough starter will reach a break point or otherwise signal its readiness (e.g., by doubling in volume) remains to be seen.

Norma's First Milk Kefir Dough by Pete-zza

Norma's First Milk Kefir Dough by Pete-zza
Total Formula:
King Arthur Sir Lancelot Flour (100%):
Water (62.7316%):
Morton's Kosher Salt (2.0706%):
Olive Oil (0.91814%):
Total (165.72034%):

Milk Kefir:
King Arthur Sir Lancelot Flour:
Water:
Total:

Final Dough:
King Arthur Sir Lancelot Flour:
Water:
Morton's Kosher Salt:
Milk Kefir:
Olive Oil:
Total:

298.38 g | 10.52 oz | 0.66 lbs
187.18 g | 6.6 oz | 0.41 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A

0 g | 0 oz | 0 lbs
41 g | 1.45 oz | 0.09 lbs
41 g | 1.45 oz | 0.09 lbs

298.38 g | 10.52 oz | 0.66 lbs
146.18 g | 5.16 oz | 0.32 lbs
6.18 g | 0.22 oz | 0.01 lbs | 1.29 tsp | 0.43 tbsp
41 g | 1.45 oz | 0.09 lbs
2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
494.48 g | 17.44 oz | 1.09 lbs | TF = N/A
Note: Dough is for one 14" pizza; the milk kefir is 13.74% of the total formula flour and its percent water is 100%; no bowl residue compensation

I did not indicate any target dough ball weight in the above formulation but if you wanted to use a thickness factor of 0.10 for a 14" pizza, the target dough ball weight would be 3.14159 x 7 x 7 x 0.10 = 15.39 ounces (436.41 grams). Of course, if you want to get closer to the target dough ball weight, you can use a smaller Dough Weight in the tool.

Preferment for Lehmann dough 16" Formulated by Pete-zza on pizzamaking.com

Total Lehmann NY Style Dough Formulation (for a single 16" pizza)
King Arthur Sir Lancelot Flour (100%):
Water (61%):
IDY (0.40%):
Salt (1.75%):
Olive Oil (1%):
Total (164.15%):
    310.16 g | 10.94 oz | 0.68 lbs
189.2 g | 6.67 oz | 0.42 lbs
1.24 g | 0.04 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
5.43 g | 0.19 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
3.1 g | 0.11 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
509.13 g | 17.96 oz | 1.12 lbs | TF = 0.08932
Note: Nominal thickness factor = 0.088; for one dough ball for a single 16" pizza; bowl residue compensation = 1.5%

Preferment (Poolish)
King Arthur Sir Lancelot Flour (100%):
Water (100%):
IDY (0.30%):
Total (200.3%):
    75.66 g | 2.67 oz | 0.17 lbs
75.66 g | 2.67 oz | 0.17 lbs
0.23 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp (this is a bit less than 3/32 t.)
151.55 g | 5.35 oz | 0.33 lbs | TF = N/A
Note: Poolish represents about 80% of the Total Formula Water and about 30% of the total dough weight.

Final Mix
Poolish (from above):                                                         151.55 g | 5.35 oz | 0.33 lbs
Remaining Total Formula King Arthur Sir Lancelot Flour (100%):
Remaining Total Formula Water (48.4166%):
Remaining Total Formula IDY (0.4324%):
Total Formula Salt (2.31470%):
Total Formula Olive Oil (1.3228%):
    234.5 g | 8.27 oz | 0.52 lbs
113.54 g | 4 oz | 0.25 lbs
1.01 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
5.43 g | 0.19 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
3.1 g | 0.11 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
Total Dough Batch Weight:                                                 509.13 g | 17.96 oz | 1.12 lbs

Ischia Dough Formula

Total Formula:
Flour (100%):                273.98 g | 9.66 oz | 0.6 lbs
Water (60.9%):                166.85 g | 5.89 oz | 0.37 lbs
Salt (2.2%):                     6.03 g | 0.21 oz | 0.01 lbs | 1.08 tsp | 0.36 tbsp
Oil (1%):                             2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Total (164.1%):                  449.6 g | 15.86 oz | 0.99 lbs | TF = 0.103022

Preferment:
Flour:                         20.55 g | 0.72 oz | 0.05 lbs
Water:                         20.55 g | 0.72 oz | 0.05 lbs
Total:                           41.1 g | 1.45 oz | 0.09 lbs

Final Dough:
Flour:                         253.43 g | 8.94 oz | 0.56 lbs
Water:                       146.31 g | 5.16 oz | 0.32 lbs
Salt:                                   6.03 g | 0.21 oz | 0.01 lbs | 1.08 tsp | 0.36 tbsp
Preferment:                         41.1 g | 1.45 oz | 0.09 lbs
Oil:                                   2.74 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Total:                          449.6 g | 15.86 oz | 0.99 lbs | TF = 0.103022

I also did use my Kitchen Aid Mixer to mix this dough.

Video of Kitchen Aid almost finished mixing the dough. Dough was 75 degrees F and left for 5 hours to bulk ferment before balling.

http://www.youtube.com/watch?v=8M8WgPnEUG4

Norma

Video...Steve’s WFO Baking Ischia Starter Pizza

Video of Pie Baking in Steve's Oven. http://www.youtube.com/watch?v=dJf7t3FchmA

More New Pictures of pizzas I have made in the past

I have many ideas for making different kinds of pizzas. I will post different formulas for making different kinds of pizzas that I did have success with. I mostly use Baker's percents for pizzas I make. By using Baker's Percents, it gives you a better chance of having a successful pizza.

I have been away from this Blog for a Long While

I really haven't worked on this Blog for a long while, but soon I will have more updates. I am still learning more about pizzas with each passing day. This is a journey that will continue for the rest of my life. Pizza is so mysterious in so many ways.