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.

Monday, June 30, 2014

Bar style pizza in the Blackstone oven unit..Something like Star Tavern pizza

A dough was mixed this morning for a Star Tavern attempt, or bar style pizza. The small amount of ingredients came together nicely with only the flat beater on speed one. The dough ball sat out at room temperature. I was busy outside so I could not use the dough ball when I wanted. I didn't think it would really matter though because the dough ball was going to be rolled out. Coconut oil was used to grease the pan.

The bar style pizza was dressed with sauce, Bella Fran low moisture whole milk mozzarella and cheddar. Raw Italian sausage was placed on the pie and also some fresh oregano from my garden. Basil was applied after the bake.

Norma

Thursday, June 26, 2014

I never thought I would ever get a real pizza tattoo, but recently decided to get one..lol

After thinking about a pizza tattoo for awhile I decided to get one. I didn't like the normal pizza tattoos I saw on the web, so I kept searching. I found one that I liked and took it to Transcending Flesh in Lancaster, Pa. http://www.transcendingflesh.com/ The tattoo artist Matt looked at the photo I took there and said he would clean it up and change it some. Matt did an awesome job on changing the photo!

I now have a pizza girl tattoo as of yesterday. I have to figure out a name to give her because she is wielding a pizza cutter above her head. Since I mostly sell slices I wish someone could come up with a good name for my pizza tattoo girl. She is ready to cut all the worlds slices of pizza.

The tattoo will take awhile to heal properly but she is already brightening up today.

Norma

Monday, June 16, 2014

De Lorenzo tomato pie clone attempt in the Blackstone Pizza Unit with firebricks

I made another De Lorenzo's tomato pie clone attempt late this afternoon using Peter's #6 clone dough formulation at Reply 745 http://www.pizzamaking.com/forum/index.php?topic=25401.msg281529#msg281529 I can say the dough handled/looked like what I saw when I was at De Lorenzo's in Robbinsville. The dough ball was pounded on and it quickly opened when draping the dough skin over the table edge and sliding it around. The dough skin could be manipulated like in Reply 1027 http://www.pizzamaking.com/forum/index.php?topic=25401.msg319453#msg319453

I should have added some more of the Red Pack/6-in-1s when I dressed the pizza (I did have more prepared). In the end though I thought I was really eating a De Lorenzo's tomato pie. It made me happy that I can finally make a De Lorenzo's clone that I like. The bottom crust was crispy across the whole bottom crust and the crust was very easy to eat.

Thanks Peter for all of your hard work on the De Lorenzo's clone dough!

Norma

Sunday, June 8, 2014

Blackstone Pizza Bake with Firebricks Neapolitan pizza

A couple of things got in the way of using the Ischia Neapolitan dough balls. I think the Ischia starter dough balls got a little bit overfermented, but that was okay. If anyone is interested this is where I brought the Ischia starter out of hibernation for these dough balls and final pizzas. http://www.pizzamaking.com/forum/index.php?topic=32181.msg318421#msg318421

For the first bake on the firebricks I used a temperature of a little over 800 degrees F. When I saw the bottom crust did not burn around the edges, or on the bottom, I decided to use a higher temperature for the second bake. In fact the first pizza bottom was a little too light. At first I was going to try about 830 degrees F, but then decided to try 850 degrees F. As can be seen there were no char rings around the diameter of bottom crust of the second pizza. There is no deflector on my BS right now. I am not sure but think the BS could go up more in temperature and not burn the bottom crust around the edges, using firebricks on the platter, instead of the regular stone that came with the BS.

The second bake was very fast and there was no need to rotate either pizza.

I think I am loving the firebricks on the Blackstone platter. :)

If anyone is interested, the video below shows the bearing mod on my BS and how easily the platter rotates from the bearing mod. There is no noise from the platter turning on the bearing mod, but the high flame roar can be heard.

http://youtu.be/4fIZhCZfHkY

Norma