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.

Thursday, March 26, 2015

Another experimental pizza dough with Sprite (NY style)

Another attempt was made at using Sprite in a pizza dough. This time I tried 2.5% of the formulas water. The dough ball was very easy to open. The rim crust was moist, and had good flavor in little less than a one day cold ferment.

Norma

Friday, March 20, 2015

How to make a good NY style pizza crust with Sprite

These are the photos of the dough and pizza made with 3% of Sprite to replace some of the formulas water. The dough was a lot softer than the same dough made with just water.

I really liked the part that the dough ball opened so easily in a one day cold ferment.

The rim crust was nice and moist. The rim was smaller than the usual rims I make when I open dough balls. I didn't do anything different to create the smaller rim. It was because the dough just formed into a skin without much of any elasticity.

I am not quite sure of what the small amount of Sprite does to the dough. Will have to do some more experiments.

Norma

Wednesday, February 25, 2015

Tony Gemignani's Master dough with starter from the Pizza Bible

These are the results when using Tony's master pizza dough with the starter from the Pizza Bible, with the modified ingredients I posted about at Reply 1323 http://www.pizzamaking.com/forum/index.php?topic=30641.msg366271#msg366271

I was very busy yesterday, and the dough ball sat out too long to warm up, but the final pizza was very tasty in terms of the taste of the crust, the moistness in the rim and so forth. The dough ball was taken out of the deli case about 3:05 PM yesterday and then wasn't able to be made into a pizza until about 6:05 PM last evening. The dough ball was very easy to open, with no elasticity, or stretch back. I would like all of my dough balls to open that easily. The 2% AB Mauri malt didn't seem to affect the bake, unless the crispness of the bottom crust could be taken into account. I liked everything about this slice of pizza I tasted, except that it wasn't as crispy on the bottom crust as my regular boardwalk style of pizzas. I don't know how I could try to achieve a little more crispy bottom crust when trying the same recipe. The dough balls did weigh a little more than my normal dough balls.

Norma