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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.

Pizzas

Pizzas
Preferment for Lehmann Dough Pizzas

Crust of Pizza

Crust of Pizza
Rim of Preferment Lehmann Formula

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.

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Sicilian Pizza

Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough

At my mom's home getting ready to bake in her gas oven

At my mom's home getting ready to bake in her gas oven
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Saturday, June 4, 2011

Two Neapolitan pizzas, made by using 5% by the weight of the water in Steve's WFO

After reading Matt’s thread at http://www.pizzamaking.com/forum/index.php/topic,14038.0.html and thinking about trying the Ischia starter at 5% of the water weight, I decided to try to make a Neapolitan pies by that method and let two dough balls room temperature ferment.  I let the two dough balls room temperature ferment for 26 hours.  I knew I was going to go to Steve’s (Ev) home today, and he was going to be baking some pies in his WFO, and I asked him if he minded if I brought 2 doughs balls along.  Steve said he didn’t mind.

I mixed the dough in my Kitchen Aid mixer and added the small amount of Ischia starter to the water.  I wasn’t to sure about what might happened.  From the time the doughs were finished yesterday until this morning they didn’t look like they rose at all, but they did flatten out.  When I arrived at Steve’s home about 5:00 pm today, they still didn’t look like they had risen very much, but there were some fermentation bubbles on the bottom of the dough.  I used Caputo Pizzeria flour for the first pie and Caputo “00" Rinforzato Pizza flour for the second pie.  The first pie was with dressed regular mozzarella and the second pie was dressed with Brick Oven Fresh Mozzarella from Russo’s.  The Brick Oven Fresh Mozzarella was really delicious.

Norma




























Friday, June 3, 2011

Fresh Grown Strawberries in our area...

This is the time of year there are fresh strawberries in our area.  The strawberries are usually smaller than ones that are shipped to where we live.  The also have a better flavor than shipped strawberries.  The stems or caps of the strawberries are smaller, too.  These strawberries were bought from a local Amish farmer, but other people also sell fresh strawberries in our area.  Some years I go and pick fresh strawberries and make jam.  This year I didn't get to pick any myself as of this week.  There are many strawberry fields near where I live that anyone can pick them.  It is a lot cheaper to pick your own strawberries.

I used some of these fresh strawberries with Bisquick shortcake and ate some plain.  Bisquick is the same products I recently made a pizza with in combination with a "goody bag".

Norma



Following the poolish part of the Preferment Lehmann Dough PartII..crust is regular..

The poolish part of the Preferment Lehmann dough was made like it always was last Friday (it was just left to bubble a little).  The resulting pizzas didn’t brown as much on the crust as the pizzas did last week, when the poolish had bubbled more at the onset.  It is always a journey in learning what might cause differences in the crust.  I will have to experiment more with the poolish part of the Preferment Lehmann dough and see what might happen.

Norma


Thursday, June 2, 2011

Another Beautiful Day to Work Outside and Garden 6/02/2011

It had really been usually hot in our area for over the past week.  Usually this time of year is spring in our area where I live, but sometimes this time of the year can be hot.  Today it was so beautiful outside and there was a nice breeze blowing.  I thought this will be a really nice change from the last week.  It was time to mow and week wack again and time to also work in my small gardens.  I also managed to get the rest of my back deck sanded.  I had started last week sanding my back deck steps, the railing and edges of my deck and had painted them on this past Sunday.  Now to just get the rest of the back deck painted.  Maybe that will happen in the next few days.

The perennials, tomatoes, herbs and other plants, are growing so fast from all the rain we had in prior weeks and then from all the heat.  I really like this time of year if it isn’t too hot outside.  Just to watch the plants grow is a joy.  My one friend told me instead of buying mulch to just use my grass clippings to put around my plants so the weeds don’t grow as much.  I started doing that today, so I will see how that works, in controlling the weeds.  That is the friend that gave me Alpaca poo for my garden.  Soon I will have some tomatoes from my garden to enjoy on pizzas and also to eat with other foods.

I also had to do a few errands today and took a couple pictures of what an Amish farm looks like in our area. There are many Amish and Mennonite farms in our area.  Amish and Mennonite farmers do take care of their plants and farm houses very carefully.  Amish people still amaze me, because they go without electricity and mostly farm the old fashioned way.  I have lived in this area all my life, but still appreciate Amish people and the way they do gardening, farming and generally the way they live their lives.

Tonight New York Strip Steaks and baked potatoes with fresh spring onions grill on the BBQ grill.  Yummy!

Another great day!

Norma













Wednesday, June 1, 2011

Weisenberger Pizza Crust Mix Experiment, Excellent..Thanks to Saturday Coffee..! 5/31/2011

Saturday Coffee on pizzamaking.com was kind enough to send me two Weisenberger Pizza Crust Mixes to try.  I didn’t know I was going to be sent these two pizza mixes, but they arrived today at market. I was really surprised to receive these nice presents today.  I want to thank Saturday Coffee very much for sending me these two Weisenberger Pizza Crust Mixes to do research with.   Steve and I tried the one Weisenberger Pizza Crust Mix today and Steve, stand holders a few customers and I all thought the Weisenberger Pizza Curst mix made a very good pizza in a short while.  We made a 12" NY style pizza with the Weisenberger pizza crust mix.  The crust browned well, there was moistness in the rim and a good crumb structure and the bottom crust browned nicely.  Steve and I followed the directions, but let the dough rise two times and then reballed each time.  The finished crust had a very good taste.  Weisnberger must know what they are doing when they make a pizza crust mix.

Thanks again Saturday Coffee, this was the best test pizza of the day! :)

I found in my other thread of mystery pizzas (using other mixes), that letting the dough ferment one or two times, and then balling the dough does give a better taste to the crust of all of them.  The Weisenberger pizza crust mix tasted very good, with using this method.  Letting the dough ferment longer does help when using a pizza crust mix, at least in my opinion.  The Weisenberger pizza crust mix was very good!

http://www.weisenberger.com/category.cfm?Category=28

Norma