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.

Saturday, March 19, 2011

experimental Pizza with rye sponge starter and a lot of ADY 3/18/2011

I found this thread started by giotto, while I was searching for other information. http://www.pizzamaking.com/forum/index.php/topic,524.0.html After reading some of the thread, and reading at Reply 122 by giotto, how there was over usage of yeast in pizza recipes
http://www.pizzamaking.com/forum/index.php/topic,524.msg17214.html#msg17214 and then continuing reading to post at Reply 126 by giotto about rye appearing to contain hydration levels
http://www.pizzamaking.com/forum/index.php/topic,524.msg17408.html#msg17408 and next Peter posting at Reply 127 http://www.pizzamaking.com/forum/index.php/topic,524.msg17409.html#msg17409 about Alice Waters using rye flour in one of her basic pizza dough recipes, specifically, in a sponge, I thought the recipe Peter copied and pasted would be a good experiment to see how quick that much yeast would make a dough rise. I can’t recall using that much yeast before too many times, so I gave the recipe a try this morning. I mixed the rye flour ADY, and water together and put the sponge in the oven with the oven light on. Within a little over a half an hour the sponge was bubbly and really smelled of yeast. I added the other ingredients and in less than three hours the dough looked like it had at least tripled in volume or more. I only used the paddle attachment on my Kitchen Aid mixer to see if the dough would come together okay. I knew I was going to use this dough in Steve’s WFO this evening so I thought I better freeze the dough because I knew it probably would be overblown by this evening. The dough then sat at room temperature for about 3 hrs to defrost before baking. The dough didn’t feel sticky and did open well. The taste of the crust was good, but it sure was different. In my opinion this recipe gave me a good idea how much more yeast will rise a dough fast and also how fast a starter can be made with rye, ADY, and water. No yeast was in the final dough. I also got to play around with volume measurements to see if a pizza would turn out okay.

In my opinion the whole thread that giotto started has a lot of good information, if anyone is interested in reading the whole thread.

Norma

Classic Reinhart dough 3/15/2011

This is my next attempt for the Classic Reinhart dough to be made at market. This is also the formula I used and pictures of what the dough looked like after being mixed (with paddle attachment only), reballed, and other workflow I used are on the formula sheet. The dough is now going to cold ferment until tomorrow.

http://www.pizzamaking.com/forum/index.php/topic,13037.msg131154.html#msg131154
and
http://www.pizzamaking.com/forum/index.php/topic,13037.msg131346.html#msg131346

Norma

“My Pie Monday” 3/14/2011 My Pie Monday: Luscious Topping Edition

Slideshow http://slice.seriouseats.com/archives/2011/03/my-pie-monday-20110314-slideshow.html

Norma's High-Hydration Dough: "This was another experimental pie I made this last Tuesday. It was a Peter Reinhart's classic dough without any oil, sugar or honey. It is a higher hydration dough. I used Better for Bread flour. The higher hydration did give this pizza a moist and tender crust."—Norma427

http://slice.seriouseats.com/archives/2011/03/my-pie-monday-20110314-slideshow.html#show-146382

Thanks Slice for posting my pizza on “My Pie Monday”!

Norma

My Friend Steve's WFO and the Pizzas he baked 3/18/2011

My friend invited me to his home for pizza 3/18/2011. He made dough with CY and Pizzeria flour for his pies. They sure tasted good!

Thanks Steve for inviting me to your home. It was nice visiting with your family! :) Wish I would have gotten a video of your daughter-in-law that worked for Papa John's opening the dough. She sure was good at opening the dough! :)

Thanks for the great ribs you also made in your WFO. They were delicious, too!

Norma

Tuesday, March 15, 2011

Peter Reinhart’s Classic Dough 3/08/2011

The Peter Reinhart dough was used to make a pizza with John’s method. I did reball the dough 5 hrs. before baking. This dough was a somewhat sticky dough, but like John posted it did form many bubbles in the dough when opening the dough. This dough almost felt like some of the Pizzarium attempts I tried, when opening the dough. The rim of the crust was very moist. This rim and crust of the finished pizza almost reminded me of some of the Pizzarium attempts I did, too. It was very light.

Thanks John (fazzari), on pizzamaking.com, for telling me of your new method in making Peter Reinhart’s dough. It did perform like you posted. This dough is really easy to make and the finished pie was the best of the day!

To see other pictures of this pie, this is the link. http://www.pizzamaking.com/forum/index.php/topic,13037.msg130481.html#msg130481

Formula used for this pizza below.

Norma

Sunday, March 13, 2011

“My Pie Monday” on Slice 3/7/2011..Crazy Oven Edition

These were the pies on MPM on http://slice.seriouseats.com/archives/2011/03/my-pie-monday-20110307.html

Slideshow of the pies on MPM this week. http://slice.seriouseats.com/archives/2011/03/my-pie-monday-20110307-slideshow.html

This was my pizza on MPM http://slice.seriouseats.com/archives/2011/03/my-pie-monday-20110307-slideshow.html#show-144949

Norma's New Method: "I tried a new method of baking a pie in my deck oven, this past Tuesday. I know pizzeria flour doesn't do well at the oven temperatures I keep my deck oven at market, because there are problems with browning with Italian flours. I used 283g pizzeria flour, 187 water, 2 grams cake yeast, and 4 grams sea salt. I was surprised to see that pizzeria flour did bake well in my deck oven at my regular temperatures. This pie was dressed with my regular pizza sauce, and 2 kinds of mozzarella."

This was posted by Maggie Hoffman. Thanks Slice for including my pie on MPM! :)

Norma