Greek Style Pizzas, I make every week at market...8/09/2011

This post is just to explain how aggressively the preferment Lehmann dough is rolled out with my heavy rolling pin, and also aggressively docked to be able to make a Greek pizza.  I start out by rolling the dough (with my heavy rolling pin), then aggressively docking the dough on both sides (many times), to be able to make a pizza from this dough.  The dough still rises in the pan, so the preferment Lehmann dough must be pretty strong to be able to still rise, in a steel pan.  It amazes me that the preferment Lehmann dough can be abused so much, and still make a decent pie.

This Greek pizza was dressed with herb infused oil, tomato sauce, different kinds of white cheddars, mozzarella, and spinach.  The edges of the Greek pizza do get nice and crunchy from the cheeses melting down on the sides of the steel pan.  I do really love Greek style pizzas. :)

Different types of flours can be used to make Greek style pizzas.


A great thread about learning to make Greek pizza on pizzamaking.com, if anyone is interested in learning to make Greek-style pizza.
http://www.pizzamaking.com/forum/index.php/topic,691.0.html

Some more Greek pizzas I made.
http://learningknowledgetomakepizza.blogspot.com/2011/01/greek-pizza-made-1292010.html 

http://learningknowledgetomakepizza.blogspot.com/2011/07/still-trying-to-get-consistent-results.html 


http://learningknowledgetomakepizza.blogspot.com/2011/08/two-more-greek-pizzas-made-8162011.html 


http://learningknowledgetomakepizza.blogspot.com/2011/03/greek-style-pizza-by-steve-my-pizza.html 

http://learningknowledgetomakepizza.blogspot.com/2011/02/greek-style-pizza-282011-using.html 


http://learningknowledgetomakepizza.blogspot.com/2011/02/sicilian-pizza-greek-style-pizza-made.html 


Where I bought some steel pans.

http://learningknowledgetomakepizza.blogspot.com/2011/07/my-trip-to-bova-foods-7072.html 

One Greek style pizza Steve (Ev) made for me formula.

http://learningknowledgetomakepizza.blogspot.com/2010/11/greek-pizza-steve-made.html 


Norma

Soaker Dough Pizzas, with fresh wheat grains... 8/9/2011

This is how my soaker pizza turned out.  The dough was very heavy, and when the dough ball was opened, a part of the dough was cut off with the pizza cutter.  After the pizza was baked, there was a sourdough taste in the crust.  This pizza was very different, in texture, taste, and how the dough performed.  Although I did like the different taste and texture, I prefer a lighter rim.  When the rim was tasted the wheaty taste could be tasted.  When the part of the pizza was eaten with the sauce and cheese, not a really big noticeable difference could be tasted, than some other pizza doughs I have tried.  Some of my taste testers also did like slices of this pizza, and Steve also thought it was different.  Although this dough was very sticky when I first mixed it, from all the stretches and folds, it did become manageable.

The small part of the dough that was cut off, was just put into a piece of aluminum foil, and almost at the end of the day, Steve and I noticed the dough sitting there.  Steve decided to use the dough to make a small pizza.  The dough was very sticky, I guess from sitting in the heat for a long while that was why the dough became sticky again.  Steve added some flour and made the little pizza.  I don’t know why, but the little pizza did taste different than the big pizza.

The farmer that had given me the wheat grains (fresh from the combine), did come to my stand later yesterday, and I explained to him how the pizza was made and gave him 3 slices to try.  He thought it was very interesting how his wheat grains were being used to make different pizzas.  The farmer also gave Steve and I some of his fresh barley grains to try out.  I will be trying to sprout some of the barley grains for pizza and Steve will be trying to sprout the barley grains for brewing beer.  It is nice that I am getting to know this farmer.  He is really nice.  He said if Steve or I want more barley grains, to just ask him.

My guess would be, that these pizzas would be healthier to eat.  I have enjoyed trying fresh wheat in different ways to make pizza.

Last picture is of the barley the farmer gave me to try and sprout.

Norma

Another "Sukie Pizza" with Betty Crocker blueberry muffin mix with the "goody bag"..this one was better!

Another mystery pizza was made today at market.  This time I used all commercial products in Peter’s “goody bag” that I received for samples. I had wanted to try out the commercial products in the “goody bag”, since I have received all of them.  All the ingredients in the “goody bag” were dry.  I had mixed the “goody bag” last evening and incorporated it with the blueberry mix today at market.  I think the commercial products did make a difference in how the final pizza turned out.  The dessert blueberry pizza did turn out very well, and the crust was especially good.  My taste testers that tried the dessert blueberry pizza did like it very much.

The pizza was dressed with orange marmalade, fresh strawberries and blueberries.

This is another post I made about trying the Betty Crocker Blueberry Muffin Mix with the “goody bag”.

http://learningknowledgetomakepizza.blogspot.com/2011/06/blueberry-pizza-crust-using-betty.html 


Norma

Last reball on soaker dough at market today, Amish wash on the lines, and fresh sweet corn and field corn 8/8/2011

I gave the soaker dough ball one last reball today at market. I stopped on the way home from market to get some fresh sweet corn for dinner. The taller corn stalks are field corn, and the smaller corn stalks are sweet corn. The sweet corn for dinner was good, because it was just picked from the Amish fields today.  I am also posting another pictures of how Amish hang their cloths out on the pulley clothesline.

Norma

My Soaker dough process 8/8/2011

This is how my soaker looks about a day after it was in the refrigerator.  I was busy working outside these last two days, and almost forgot about mixing the leavin.  I mixed it with Ultragain Whole Wheat flour ,and the starter from the wheat berries.  The leaving looks like a biga.  I don’t know if it supposed to look like that or not.  Whenever the leavin looks like it has fermented enough, it will be mixed into the final dough, with Ulragrain flour and some other flour.  This was 8/7/2011.


I did mix my final dough last evening, and incorporated the soaker and leavin.  I used the Ultragrain Flour and the Full Strength/Superative flour, in the combination for the final dough flours.  The dough was very sticky and I did a few stretch and folds, and then the dough went into the refrigerator until this morning.  I took the dough out and did 2 more stretch and folds and then floured the dough ball.

Pictures of the process of making a soaker pizza dough, and some pictures of flowers when I was outside working this morning.

Norma