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[jagercola]

I'm normally a 100% whole grain pizza maker, but every now and again I splurge at Mellow Mushroom.  They have a thicker American/California type crust which is chewy, airy, and has a unique tang to it they attribute to "spring water dough".  Does anyone here have any stories or experiences to share, either in working there, trying their pries, or figuring out what their recipes are?  I do know they bake the pies with Parmesan cheese on the crust, which gives it a great flavor.  I'm assuming they use filtered water as their "spring water", but I swear there is some abnormal ingredient which gives the pies a zing.   What do you guys think?

[Jackitup]

Maybe a sourdough starter or buttermilk powder in their mix. I recently made a homemade ranch dressing dry mix that has buttermilk powder in it that has a real nice 'tang' as you say. I haven't tried it in pizza dough yet but it has crossed my mind as something to try out.
Jon

[dbrennan84]

I'm normally a 100% whole grain pizza maker, but every now and again I splurge at Mellow Mushroom.  They have a thicker American/California type crust which is chewy, airy, and has a unique tang to it they attribute to "spring water dough".  Does anyone here have any stories or experiences to share, either in working there, trying their pries, or figuring out what their recipes are?  I do know they bake the pies with Parmesan cheese on the crust, which gives it a great flavor.  I'm assuming they use filtered water as their "spring water", but I swear there is some abnormal ingredient which gives the pies a zing.   What do you guys think?

I work at the one in Chattanooga

Actually, the crust is basted with garlic butter and sprinkled with Parmesan cheese after it is baked. As for the dough, supposedly there is no sugar. Perhaps they just don't use white sugar. I don't know. Although I am interested in finding the recipe of dough. I will post my experiments

[Mad_Ernie]

I work at the one in Chattanooga

Actually, the crust is basted with garlic butter and sprinkled with Parmesan cheese after it is baked.

Sound like something Domino's has recently tried to emulate.

[Tampa]

The garlic butter and parmesan cheese after baking does fit with my experience in eating Mellow Mushroom pizza and in my attempt to replicate the crust.

I've read that Mellow uses honey and a percentage of whole wheat flower -but I don't think that is correct.  For me, the closest approximation, which is pretty close, is 100% high-gluten white flower (eg KASL) and molasses 1-2 TBSP.

Dave

[jagercola]

Molasses!!! I bet that is the key because the dough has a slight brown color to it, but it's not caused by wheat flour as far as I can tell.  I had been putting the parm cheese on prior to baking, and that didn't come out the same.  I'll mix a little garlic butter, then parm after the oven.  I wonder how much one of their dough ball weighs because I never quite get quite the puffy crust, though I am making the pies with 75% white wheat flour. 

Keep the recipe ideas coming in!

[JConk007]

Is there one of these on Hilton Head Island In the sea pines mall?

[Tampa]

I'm pretty sure molassas is the answer, along with garlic-butter around the crust and sprinkled parm.  I've eaten a lot of Mellow pizza, along with my wife, and we both think we've found the forumla.  My daughter is back from college this weekend.  During the last visit, she was marginally-amused with the honey-based attempt.  I think we'll see three thumbs up by Sunday.