Since this thread started out with a mystery pizza Steve and I made at market, I decided to try another Mystery Pizza today. This mystery pizza with Peter’s first “goody bag” turned out great!
I only had to add one other ingredient to this mystery dough to be able to make a pizza and it wasn’t water. Steve and I added 2.5 oz. of the mystery ingredient to the rest of the mix, to be able to make this Sukie pizza. This was really a different pizza. The dressings for this mystery pizza were, St. Dalfour Royal Fig (100% fruit) from France, powdered confectionary sugar, and fresh blueberries. The crumb of this mystery pizza was really moist and tender. One of our test tasters that we gave a sample of this pizza to, wanted to buy the rest of the pizza, but Steve and I wanted to take some slices home. We did give that test tester another slice. Two customers also tried this mystery Sukie pizza and also really liked it. In my opinion, this mystery Sukie pizza, would be interesting if anyone wanted to try it. It was very easy to make.
The one thing that was changed when making this mystery pizza and also the other two Sukie pizzas today, was we didn’t let the dough proof as long in any of them. The bulk rise and after forming the dough ball were only a total of a little less than 3 hrs. I don’t know if that was what was wrong before, with the pizza I had made at home or not, but the dough had seemed too extensible, and all the doughs today performed well. All of 3 doughs opened well, and didn’t want to just almost fall apart when opening them.
Peter, I think you will be glad to hear all three Sukie pizzas turned out well.
The one Sukie pizza was made with the Bisquick Pancake and Baking mix, with your “goody bag”. The other Sukie pizza was made with the Buttermilk Biscuit mix, in combination with the other first “goody bag”.
Anyone care to guess what this Mystery Sukie pizza was made from?
Pictures of Mystery Sukie pizza.