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.

Tuesday, June 7, 2011

Stretch-Out Product Experiment Went Better this Week with Reinhart Dough 6/07/2011

Well, the Stretch-Out pie experiment with the Reinhart dough went a lot better today, than my last attempt. The dough was easy to open, but didn’t keep stretching as my last dough did. I only fermented the Reinhart dough with the Stretch-Out product for 1 ½ hrs. today and didn’t add all the variables I did in my last experiment. I also changed the flour to KASL this time.

Norma

Monday, June 6, 2011

Amish Farm on the Way Home From Market, Hybrid Reinhart Dough for Tomorrow and still trying to figure out the preferment part of the Lehmann dough.

I stopped on the road home from market to get a couple of fresh tomatoes for BLT's tonight. I already have the lettuce in my garden, but my tomatoes aren't ready. The Amish grow tomatoes in their greenhouses, so they are ready before mine. These are just a few pictures of an Amish farm with the clothes hung out on the line and how their outside crops are growing. The Amish take good care of their farms and their crops. This Amish farm has great BBQ chicken on Saturdays. I don't know what they put on their chicken, but I do get it about every 4 weeks. This farm also sells many flowers.

I am also still trying to get to the bottom of why some crusts brown more than others when using the poolish part of the preferment Lehmann dough. Last week I left the poolish only bubble to the point I always have. This week I let the poolish ferment in the Hatco Unit for 15 minutes longer than last week. There were more bubbles on the surface on Friday. This is how the poolish part of the preferment Lehmann dough looked today before I incorporated it into the final doughs. Tomorrow I will see if there is any difference in how the crusts brown.

This is how the hybrid Reinhart dough ball, made in the UBM, looked today when I arrived at market, top and bottom. I only had to do a couple of reballs and the dough looked fine. I didn’t need any extra flour for the reballs. The dough ball was only coated with flour. Last picture is how the dough ball looked after the reball. Tomorrow I will bake the hybrid Reinhart dough ball into a pizza and see what happens.

Norma

New York for a Day 11/21/2010

I went to New York to visit for one day and visited Keste’s, Jim Lahey's Sullivan St. Bakery, and Joe's Pizza.. I have a good time and Keste’s pies were amazing.

This is a thread I had started on pizzamaking.com, before I went on the trip, where members helped me with pizza places to visit.

http://www.pizzamaking.com/forum/index.php/topic,12388.0.html

Norma

Sunday, June 5, 2011

Hybrid Reinhart Dough Mixed in UBM 6/04/2011

I made dough in the UBM. This time I made enough dough for two dough balls using the formula John (fazzari) set-forth at Reply 27 http://www.pizzamaking.com/forum/index.php/topic,13697.msg140122.html#msg140122, except I decreased the amount of IDY to 0.25. I plan to bake one of the doughs on Tuesday. The hybrid Reinhart did mix well in the UBM (circa 1904). I only did a couple of stretch and folds on the finished dough (it is still kinda sticky) and will see on Monday if I need to do anymore stretch and folds or reballs.

Picture of dough in UBM and picture of one dough ball in container.