Thanks for your thoughts about I might have overfermented the Sukie dough at home. I had thought, that might be possible, because when I went to open the dough, it just wanted to almost fall apart and keep stretching, even when I went to try and place it on my pizza peel. I really had problems transferring the skin to my pizza peel. That is how it ended up being too big for my pizza stone. I back tracked and thought over all that I had done with these “goody bags”, and experiments and thought about how some of the doughs behaved. Some of them were almost like the one I did at home, but not as bad. I told Steve yesterday, I wasn’t going to bulk ferment as long, or ferment as long after the reball to see if the dough would behave better. That approach seemed to work, in all the Sukie pizzas made yesterday. I know everyone can make measurement errors, but thought after the first one I did, I would be really careful in measuring everything.
I also think the key component of the “goody bags” was the KABF. Your reverse engineering of the other analyzed ingredients also were necessary for this to work to be able to take any of these mixes from something else into the pizza realm. I don’t think luck or fortune, had much to do with these successful pizzas. It was your hard work that made it happen. The Triple Berry Muffin mix, was too sticky, because I guess, I had added to much water (I had used the amount for the biscuit mixes with the “goody bag”). It didn’t feel like pizza dough at all. I then added the 2.5 oz. of ADM high-gluten flour. That must have taken the Triple Berry Muffin mix, along with your first “goody bag” into the pizza realm.
I think Betty Crocker/GM could benefit from your reverse-engineering to be able to come up with a much better pizza mix.
I know you have posted before that Tim Huff doesn’t know you are here on the forum, and I didn’t say anything about you in my email. I just wanted to see if Tim Huff could give me any useful information about the products.
Lol, I do think Tom Lehmann would think we lost our minds, if he would read this thread.
I give you five stars for all the hard work you have done on this project! I only started this thread to see how a home pizza makers crust would taste, using a Betty Crocker product. Thanks for making it possible for my wish come true in this thread, for other Betty Crocker mixes to be made into pizzas.