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, November 18, 2010

Video of 20 qt. Hobart mixer, mixing dough at Root’s Market

This is a video I took of mixing my dough at market awhile ago.

http://www.youtube.com/watch?v=vNBabnwtY5Q

Norma

Another Video of Making the Dough at Market

This is another video of about mixing dough at market. If you are mixing dough at home, the mixing procedures would be the same, but more time might be needed in a home mixer or even if you mix by hand. Commercial mixers do mix differently and faster.

http://www.youtube.com/watch?v=cH9omJ0Le28

Norma

Next Attempt for V&N Pizza-dough ball

This is how the dough ball I made yesterday morning looked last evening and this morning. I will probably try this next attempt sometime today.

Picture 1 Last night after reballing dough ball
Picture 2 This morning how dough ball looks on top after being refrigerated overnight
Picture 3 This morning how dough ball looks on bottom after being refrigerated overnight.

I hope this next attempt will work out okay in my home oven. I am ready for another pizza like I had on Tuesday. I found I really do like a very thin crust pizza. After all my attempts with the Ultra-Thin 1/16 " pizzas, I though the crust was too bland and gave up on making that type of pizza, until recently. I guess I always will continue to learn what kinds of pies I can achieve. Pizza making is a very interesting hobby.

Norma

A Little More About Root’s Market :)

ROOT'S

Country Market & Auction

http://www.rootsmarket.com/

And my pizza stand if you scroll down. Norma’s Pizza http://www.rootsmarket.com/standholders.asp

"Your Dollar Buys More At Root's"

CELEBRATING OUR 85th ANNIVERSARY in 2010

"OPEN THIS TUESDAY and EVERY TUESDAY ... ALL YEAR LONG !

SPECIAL OFFERS:

NORMA'S PIZZA - $.25 OFF PIZZA SLICES . Norma's Handmade Pizza is made fresh every Tuesday. Pizza is available in SLICES and WHOLE PIES. ( Area #4, Main Market Building NEXT TO VITACRAFT COOKWARE & BEV'S BOOKSTORE ) OFFER IS GOOD THROUGH DEC. 2010

ROOT'S "IN THE NEWS"

IN BON APPETIT MAGAZINE - "Local farmers, particularly Amish and Mennonite, are always found at the Dutch country's abundant farmers' markets, including Root's Country Market & Auction, my favorite, outside East Petersburg. It's a sprawling, ramshakle complex where goats, chickens, ducks and rabbits are auctioned off every Tuesday and all manner of Dutch goodies (from Lebanon bologna to guilty-pleasure whoopie pies you eat right on the spot) can be purchased from the farmers, butchers, and bakers who made them." Pennsylvania Dutch Treat by Mark Rozzo, Bon Appetit Magazine, August, 2010

ALSO:

"If you really want to make a day of it... Here is (one of two) fantastic markets that combine indoor and outdoor vendors that I promise will make the drive and day worthwhile. Every Tuesday as well as the first Saturday of each month, Root's Country Market & Auction in Manheim, PA is a farm shoppers dream. ... They have just about everything for sale from produce, plants, flowers and food stands with amazing prices to Florida type flea market items and live farm animals such as chickens, roosters, goats, etc." ... "There's even a "Pickle Lady" stall indoors... who makes the best homemade pickles I've ever tasted, in more varieties than you can imagine. There are about four huge indoor buildings, as well as maybe hundreds of outdoor vendors..." Best Tastes by Ilene Spector, Special Writer, Baltimore Jewish Times, July 2, 2010

Norma

Wednesday, November 17, 2010

Formula for Milk Kefir Poolish Pizza

If anyone is interested, this is what the last formula I used for the Milk Kefir Poolish Pizza looks like. The formula is what I had used on 11/16/10 to make the milk kefir pizza at market. This is how a formula looks in Baker's Percents. I can't resize it right for it to show up big, but if anyone is interested I will post the formula just in what I used.

Norma

Our Caramel Popcorn Stand :)

As I had blogged in my one other post, I said I would post pictures of what our Caramel Popcorn Stand looked like and also more pictures of my late husband.

This first picture above was taken before I quit my full-time job at RCA to help my husband get into business for ourselves. That picture was even taken before we were married. The other pictures are of our newer stand we then went to at Root’s Market. I still have a lot of pictures of how our stand developed over the years and also pictures of our Caramel Corn Stand at Green Dragon Farmer’s Market in Ephrata, Pa. I also have pictures I will post at some point of our other market stand in Morgantown, Pa. that flopped. There are more pictures of our concession trailer that we went to fairs and festivals with. These are two articles that were also published in our local newspapers about our Caramel Popcorn Stands. There are also other articles I will find at some point and post. We never knew someone was coming to do an article about us. They would just show up and ask questions. The one article shows a picture of how hard mywas husband working, when making Caramel Popcorn. It was a really hard job, making Caramel Popcorn in the summer without air-conditioning. These are also pictures of me pouring the Clear Toy Candy and us making fudge. I really do miss that fudge. The fudge was so good and I still have the equipment to make it and the recipe, but it also is a lot of work. The fudge recipe is really old and was passed from my husbands father to him. My husband father had started the Caramel Popcorn at Root's Market in 1928.

Both Caramel Popcorn stands were sold to a Amish family. When I go by that stand it brings back good memories. I am going to make caramel popcorn again some day and take a video. Jake said I could make it at our old stand. It was weird one day I was inside our old stand and I couldn’t stay there for long, because it brought back so many memories. I have no problem walking by it though. :) It was many years of working very hard usually 6 or 7 days a week. Now I am in the pizza business, but thought I would show what helped me to understand how a even small business works. Being self-employed isn't as easy as most people think. Many customers would comment on how they would like to have our job only working one day a week. Little did they realize how many days a week we prepared for two days at market. We had a shed at home that was food approved that we made our Clear Toy Candy, Popped Corn ahead for the Caramel Popcorn, made Brittles, Kettle Corn, and many other items.

Norma