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.

Tuesday, May 8, 2012

The continuing experiments for a market NY style dough 5/08/2012

The same formulation I used last week, turned out a lot better this week when making a pizza. The dough ball fermented well in one day. The dough ball was only left to warm-up for about 40 minutes. The dough ball opened up so easily and not much flour was used on the bench or to flour the dough ball. When it came time to slide it into the oven it went in smoothly without any sticking issues. The pizza baked very well, had really nice oven spring, a nice moistness in the crust, good bottom crust browning, and a good taste in the crust. The only thing that could have been a little better was the browning on the rim, but it wasn’t bad. Steve, my tasters and I enjoyed this pie.

Norma

NY style with whey replacing the water 5/08/2012

I had posted about using whey to replace the water in my thread about making homemade Ricotta at Reply 8 http://www.pizzamaking.com/forum/index.php/topic,19051.msg186405.html#msg186405 The whey pizza turned out very well. The dough was a little drier than when using water, but the dough ball opened up well and the pizza baked well. There was a buttery taste in the crust. There was good oven spring and good bottom crust browning. The bottom crust did have a yellow hue.

GM Full Strength flour was used as the flour.

Steve, my taste testers and I enjoyed this pizza, because it was different.

Norma

Greek pizza with Ischia starter 5/08/2012

The Greek style pizza using the Ischia starter and room temperature fermenting the dough turned out good. The first two pictures are of the dough ball before I left from home this morning. The Greek style pizza wasn’t made until after dinnertime today.

The dressings were tomato sauce, spinach, spring onions, prosciutto (that was baked to a crisp in the deck oven, the crumbled like bacon), two blends of mozzarella, cheddar cheese, and Feta cheese.

The crumb on the Greek style pizza just melted in your mouth.

Norma

Sunday, May 6, 2012

Ricotta with raw milk, lemon and sea salt 5/06/2012

I made some Ricotta last evening with raw milk, lemon juice and sea salt. I am going to try and use the leftover whey for all or part of the water in some kind of formulation. I am not sure how much whey to add to the formula, or if I can replace all the water with the whey. I might try a Greek Style pizza with the whey.

Norma

Scott Wiener of “NY Pizza Tours”..Meet Scott, look at his website and pizza pictures 5/06/2012

This post is about Scott Wiener and his great adventures in learning about pizza and visiting Italy. This link is about Scott Wiener. http://www.scottspizzatours.com/meetscott and part of the quote from his post. “I got home and took a solid job in audio production, but I found myself spending all of my weekends driving around the area to try different pizzerias. I organized field trips for my friends and tapped into New York’s strong pizza community. It all culminated on my 26th birthday when I rented a yellow cheese bus and took 30 of my friends to a few of my favorite spots. By the time I returned the bus, I knew I had found my calling. Some people deliver pizza to people; I would deliver the people to the pizza.” This is the website for Scott’s Pizza Journal and his Scott‘s Pizza Tours in NY. http://blog.scottspizzatours.com/

I saw this article on Scott’s Pizza Journal about first reference to Pizza as a Pie NY.

http://blog.scottspizzatours.com/post/18130417527/first-reference-to-pizza-as-pie

Really interesting article!!

I am friends with Scott Wiener on facebook and asked him if he minded if I wrote a post about him on my pizza blog and included some pictures of when he visited Italy. Scott said he didn’t mind if I posted about him on my blog and included some of his pictures.

Scott is an awesome man!

Take a 'Tour' of Pizza Boxes of the World by Adam Kuban on Slice

http://slice.seriouseats.com/archives/2011/04/take-a-tour-of-pizza-boxes-of-the-world.html

Scott's Pizza Chronicles: Ray's Pizza Demystified posted on Slice by Scott Wiener

http://slice.seriouseats.com/archives/2011/09/scotts-pizza-chronicles-a-look-at-rays.html

Scott's Pizza Chronicles: The Story of Coal by Scott Wiener on Slice

http://slice.seriouseats.com/archives/2011/07/scotts-pizza-chronicles-rise-and-fall-and-rise-of-the-coal-oven.html

Scott's Pizza Chronicles: San Marzano Fact vs Fiction on Slice by Scott Wiener

http://slice.seriouseats.com/archives/2011/08/scotts-pizza-chronicles-san-marzano-fact-vs-fiction.html
I will try to update this post about Scott when I have more links.

Norma