Author Topic: Mystery Pizza by Steve and Me at Market Yesterday  (Read 49219 times)

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Online norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #300 on: June 15, 2011, 09:40:33 AM »
more pictures

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #301 on: June 15, 2011, 09:43:17 AM »
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #302 on: June 15, 2011, 09:45:06 AM »
end of pictures

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #303 on: June 15, 2011, 11:38:00 AM »
This was my next attempt to make a pizza crust mix pizza.  The things I changed in this attempt was I used 220 grams of KABF and 111.7 grams of Purasnow cake flour.  I also used dried egg white powder, instead of using part of a fresh egg.  The reason I switched the bread flour higher in the amounts of ingredients to the cake flour was the dough had felt too much like a pie crust, in my last attempt.  I also wanted to try out the dried egg whites to see what would happen.  I kept the rest of my ingredients the same.  I forgot to bring my notes home from market as to how much water I added, but think I could have added more water.  My reasoning for adding more water, was in lines with my last post of how the mixtures of ingredients want to absorb water when letting it ferment for awhile.  This dough also felt too dry.  It can be seen on the pictures the rim was too dense and dry, but where the sauce and cheese was applied the dough did rise better.  I think in my next attempt, I will add more water.  This dough was only left to ferment for one hour, before using it to make a pizza.

Pictures below

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #304 on: June 15, 2011, 11:41:51 AM »
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #305 on: June 15, 2011, 11:43:40 AM »
end of pictures

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #306 on: June 15, 2011, 02:29:15 PM »
This was my next attempt to make a pizza crust mix pizza.  The things I changed in this attempt was I used 220 grams of KABF and 111.7 grams of Purasnow cake flour.  I also used dried egg white powder, instead of using part of a fresh egg.  The reason I switched the bread flour higher in the amounts of ingredients to the cake flour was the dough had felt too much like a pie crust, in my last attempt.  I also wanted to try out the dried egg whites to see what would happen.  I kept the rest of my ingredients the same.  I forgot to bring my notes home from market as to how much water I added, but think I could have added more water.  My reasoning for adding more water, was in lines with my last post of how the mixtures of ingredients want to absorb water when letting it ferment for awhile.  This dough also felt too dry.  It can be seen on the pictures the rim was too dense and dry, but where the sauce and cheese was applied the dough did rise better.  I think in my next attempt, I will add more water.  This dough was only left to ferment for one hour, before using it to make a pizza.

Pictures below

Norma

Was there any yeast in this batch?

CL
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #307 on: June 15, 2011, 02:44:35 PM »
Was there any yeast in this batch?

CL

Craig,

I did use a fairly high amount of IDY in combination with Clabber Girl baking powder, in the pizza crust mix I was trying.

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #308 on: June 16, 2011, 01:02:55 PM »
This post is just to show a reheated slice of the Blueberry Crust pizza.  I put the slice in the microwave and thought it was delicious.  Nice flavor, soft and tasty.  As I have posted before on this thread, I donít normally like when slices are put into a microwave, but these reheated slices are different.  More like eating a dessert.  :)

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #309 on: June 16, 2011, 01:49:37 PM »
It's probably a pretty high fat content in the crust. It softens and moistens up nicely when reheated?

CL
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #310 on: June 16, 2011, 04:16:50 PM »
It's probably a pretty high fat content in the crust. It softens and moistens up nicely when reheated?

CL

Craig,

You reasoning why the crust was soft, because of the higher oil amount seems right.  When Peter set-forth the ďgoody bagĒ to be added to the Buttermilk Bisquick mix, the ďgoody bagĒ at Reply 63 http://www.pizzamaking.com/forum/index.php/topic,13686.msg137736.html#msg137736 also had more fat in some of the ingredients.

The ďgoody bagĒ seems to be working well with GM products to make pizzas.

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #311 on: June 17, 2011, 06:59:13 PM »
This post is just to update the water amount I used in the pizza crust mix at Reply http://www.pizzamaking.com/forum/index.php/topic,13686.msg143187.html#msg143187 I picked up the paper today, that I had left at market Tuesday.   I used 169 grams of water in that mix.

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #312 on: June 23, 2011, 09:49:29 AM »
This post is just to update this thread about getting a sample of shortening powder from the Food Source, Inc.  I had posted last week I had emailed Adam again to see if he was going to send me a sample of the shortening powder to try and I hadnít received a reply.  I called the Food Source, Inc. this morning and Sue apologized for Adam not sending me the sample.  I had asked Adam in my last email about getting a sample of bakerís grade buttermilk to, but he never answered me. I talked to Sue about what kind of buttermilk powders they carried.  She said they have Buttermilk Shortening Powder Item Number: 1001402 and sent me the Specification sheet.  She told me about Buttermilk-Rich powder 1001100 and sent me the Specification Sheet for it.  I asked Sue if GM uses their products in mixes and Sue said yes, GM did.  Sue said the Food Source, Inc. is the beginning of the chain that supplies mixed ingredients to GM.  Sue said she would get me samples out today of all three products, in 1lb. bags.  In the return email Sue said if I had any other questions to just contact her.  I had the pdf. document for the specs of the 2 buttermilk products.  I also asked Sue if they carried dextrose and she said no they didnít carry dextrose, , but said they do carry whole egg powder.  Sue said the shortening powder and the buttermilk powders will be sent from our dairy today and the whole egg powder will be shipped from their office today.

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #313 on: June 24, 2011, 10:16:49 PM »
I received the Free Flowing Dried Whole Egg sample from the Food Source, Inc. today.  I had called Clabber Girl yesterday to see if I could get some samples of the ingredients (sodium bicarbonate, sodium aluminum sulfate, and Monocalicium phosphate) alone without them being mixed, but the lady I spoke to said she would have to check with sales or the lab and she would either email me or get back to me by phone.  I havenít received a phone call or an email today.  I will wait until next week and get back to Clabber Girl.  I also called GCI Ingredients yesterday and all I got was Ingridís voice mail.  I left a message and havenít heard back from her.  I also will call Ingrid back again next week.

Pictures of egg powder.

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #314 on: June 24, 2011, 10:28:04 PM »
I'm curious what the egg powder tastes like?
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #315 on: June 24, 2011, 11:03:41 PM »
I'm curious what the egg powder tastes like?


Craig,

I just opened the egg powder to taste and donít know why ďfumble fingers meĒ tipped the container of egg powder all over the kitchen table, some on my floor, chairs, red beets and small red potatoes, but the dried egg powder tastes like the yolks of cooked eggs.  I tasted about a teaspoon and at first it was really dry in my mouth,  but then melted.  It does taste like eggs. 

Picture of my mess!  Isnít it crazy what we will do to be able to make pizza?  Now to clean up the rest of the mess.  At least I got my eggs for today, or guess I did.  :-D

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #316 on: June 24, 2011, 11:27:47 PM »
Isnít it crazy what we will do to be able to make pizza?

I'm sure it seems that way to those on the oustide, but we know why we do it.

CL
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #317 on: June 27, 2011, 06:04:33 PM »
I'm sure it seems that way to those on the oustide, but we know why we do it.

CL

Craig,

You are right, only we know why we do all this stuff for pizza!  :-D  At least it's fun to experiment and find out what happens.

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #318 on: June 27, 2011, 06:08:16 PM »
I received the samples of Sweet Cream Buttermilk, Buttermilk Shortening, and Shortening Powder from Bluegrass Dairy and Food today.  I guess that is the Dairy that Sue said the ingredients would be sent from.  I still am not sure if these are the kinds of ingredients GM might be using in their mixes.

Picture of ingredients

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #319 on: June 28, 2011, 01:57:15 PM »
Norma, those little piggies made me LOL.   :D
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #320 on: June 28, 2011, 09:33:06 PM »
Norma, those little piggies made me LOL.   :D

texmex,

Glad to be able to give you a chuckle!  :) Those little piggies were supposed to represent Sukie the pig.  They used Sukieís ear to make a silk purse.  No one thought it could be done, but in the end they did make a Silk Purse out of a Sowís ear.  At least for me, I never thought pizzas could be made from GM mixes, but it happened.  ;D

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #321 on: June 30, 2011, 04:23:55 PM »
I did call Clabber Girl again today, to see if I could find out anything more about getting the ingredients that are in the Clabber Girl baking powder separately.  I didnít have any success.  The lady that answered the phone transferred me to customer service and the lady (Shannon)  pulled up my file about other times I had called.  She asked me if I was working in combination with someone else on my project and I said no, I was working on it alone.  She said I canít get any samples or buy any of the stand alone ingredients of Clabber Girl because of  proprietary reasons.  I asked her where I might be able to find suppliers of their ingredients and she said that was also proprietary and I would need to find them myself.

I have called Ingrid at GCI Ingredients two more times and keep getting a voice mail.  I left another message today and also asked if I should fill out the contact form at GCI Ingredients.

Looks like I am not getting anywhere with buying stand alone ingredients for a natural leavening system.

Norma 
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #322 on: June 30, 2011, 06:01:52 PM »
Those little piggies were supposed to represent Sukie the pig. 

And all this time, I thought you were making really big pizza!  :-D
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #323 on: June 30, 2011, 09:45:09 PM »
And all this time, I thought you were making really big pizza!  :-D

Craig,

Didnít even you know that part of this thread was about Sukie and giving her ear so something like a silk purse could be possible?  :)

Norma
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #324 on: July 04, 2011, 11:03:20 AM »
I sent Ingrid an email at the end of last week, from the contact page at GCIngredients. http://www.gcingredients.com/contactus.html. since I have left her two voice mails and she hasnít called me back.  I explained everything to her in an email.  Hopefully she will contact me about the ingredients for a chemical leavening system I would like to try in a pizza crust mix.

Norma
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