Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

These are the results of using the Briess sweet sorghum syrup yesterday. The Briess sorghum syrup was upped some and the hydration was lowered some for this week. I used GM Full Strength flour in this experiment instead of Kyrol flour. I really don’t know what the effective hydration was from changing the formulation, but really I don’t think it mattered that much.



The dough felt about the same when I mixed it and also felt the same when I went to open the dough ball. The Briess sorghum syrup must do something to the dough though. With this experiment and the one I did last week, the dough ball, (when opening to a skin) just almost falls open in no time. This one opened so easily that it got to a 20” skin before I knew it. This skin didn’t shrink at all when it was it was shaken on the peel. I thought there might be a loading problem, (because part of the skin was off the wooden peel) but that wasn’t the case. It slid into the oven okay.


This pizza baked a lot different than last week. The rim crust didn’t want to brown much and wasn‘t as moist. The only reason I can think that would happen is that I changed flours, unless there was another reason I don’t understand. The rim crust did get decent oven spring, but not as much as last week. Steve and I preferred the pizza from last week made with the Briess syrup.

Now I am at a point that I don’t know what to change. This dough ball sat at room temperature for about 1 hr. 45 minutes before it was made into a pizza

Norma

Pa. Renaissance Faire Wine Shop Visit 8/13/2012

My daughter and I went to the Wine Shop at the Pa Renaissance Faire. http://www.parenfaire.com/ I love the Renaissance Faire, but didn’t go in on Saturday. We only went there to taste some wines and purchase a few bottles of wine. I never tried the Ice Wine and really liked it.



We saw many attendees at the Faire coming out of the Faire all dressed up. They sure looked neat. Maybe I will get to visit the Renaissance Faire this year.

Norma

Garlic Alfredo sauce on Lehmann dough pizzas now with veggies 8/2012

I decided this week I am going to try a sell my regular pizzas with a different topping, in addition of what I am now making. Since I already make Greek style pizzas with veggies, I thought I would just used the same veggies and use garlic Alfredo sauce as the base, instead of tomato sauce. I have no idea why, but when I made the different dressing pizza with the garlic Alfredo sauce the rims of the pizzas became bigger and they seemed to brown different on the rims. The only problem of trying to offer a new dressing on my pizzas is I am not sure if I can keep up with trying to offer them and also how my space in my pizza holding cabinet will work out. I am curious if anyone knows why when a different sauce is used why the rims would be different when using the same dough? The pictures of the different dressings pizzas where taken one in mid morning and one in the late afternoon, so how the dough fermented I wouldn’t think would make the difference. Last pictures are of one pizza made after the different dressing pizza late in the afternoon.

Norma

The BBQ grill pizza that didn't turn out well..lol 8/12/2012

I decided to try a Pillsbury refrigerated pizza crust. If anyone ever tries to use the Pillsbury refrigerated pizza crust, I sure would not recommend baking it directly on a BBQ grill grate at moderately high temperatures. I don’t know how it would have baked in my home oven, or in a pan.


I had prepared the veggies and other dressings and had oiled the grill grates before I opened up the container of the Pillsbury pizza crust. A lot of the herbs and veggies were from my garden.

The dough wanted to tear, stretch out too much and didn’t cooperate in the least. I had to use a fair amount of flour so it wouldn’t stick to my kitchen table and also a fair amount so it wouldn’t stick to the peel. The dough was baked right on the grates and then flipped. When I went to flip it the first time a few edges got stuck on the grates. After the skin was baked on both sides it was dressed, then put back into the grill. I saw the bottom would get too brown, so first a screen was used, then I saw it still wanting to brown too much, so an upside down cake pan was used in combination with the screen.

I don’t think I have ever had as many problems as I did with this dough, or any pizza I have made before, except one.

Some of the dressings were grilled vegetables, (that were grilled with Lemon herb olive oil and other ingredients) then after the pizza was baked a lime lowfat sour cream dressing with fennel and chives was added in dollops.

If I ever try to grill right on the grill grates again, it will be my own dough, or a lower temperature would be tried.

That is what I get from trying out something I sure don't know anything about..lol  What a mess to get the outside area around the BBQ grill clean up and also in my kitchen.  I even ended up with one burnt finger.  Live and learn about pizza.

Norma