Author Topic: Mystery Pizza by Steve and Me at Market Yesterday  (Read 54218 times)

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Online Pete-zza

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #350 on: October 14, 2011, 09:02:34 PM »
I used 73 grams of water in the formula because of all the dry ingredients.  That was a 73% hydration.

Norma,

The above quote means that you used 100 grams of flour. Is that correct?

Whatever you did, you did yourself well. Creating new recipes with the types of ingredients you used is not easy. And you did it the first time out.

Peter


Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #351 on: October 14, 2011, 09:31:13 PM »
Norma,

The above quote means that you used 100 grams of flour. Is that correct?

Whatever you did, you did yourself well. Creating new recipes with the types of ingredients you used is not easy. And you did it the first time out.

Peter

Peter,

No, I used 98.43 grams of flour and should have used 71.85 grams of water, but the water didn't seem like quite enough, so I added the extra water. 

Thanks for saying I did well the first time I tried to use an all dry mix.

Norma

Offline Saturday Coffee

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #352 on: October 15, 2011, 01:13:15 PM »

Norma's Pizza Mixes ...






 








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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #353 on: October 15, 2011, 02:37:44 PM »

Norma's Pizza Mixes ...


Saturday Coffee,

Lol, Hopefully someday I will be able to make a quick rise, decent tasting pizza crust mix to sell at market.  I would like to do something different than the average pizza crust mixes.  The challenges besides getting the mix right, would be if people followed the directions right, and also I couldn't compete in price with all the big names that manufacture pizza crust mixes.  They all are big challenges.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #354 on: October 16, 2011, 02:54:38 PM »
I mixed another dry mix for Tuesday this morning.  This time I changed the kind of powdered oil.  This is a picture of the dry mix.

Norma

Offline Ev

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #355 on: October 17, 2011, 09:35:49 AM »
I'm a lucky guy! I get to taste most of Norma's experiments, and I must say that they have all been interesting, to say the least, and excellent, for the most part. >:(

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #356 on: October 18, 2011, 10:11:08 PM »
The MMís all dry mix with the different dry shortening powder was a success today.   :)

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #357 on: October 18, 2011, 10:14:47 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #358 on: October 18, 2011, 10:19:16 PM »
Norma


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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #359 on: October 18, 2011, 10:20:12 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #360 on: October 18, 2011, 10:21:14 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #361 on: October 18, 2011, 10:22:17 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #362 on: October 18, 2011, 10:23:05 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #363 on: October 18, 2011, 10:25:04 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #364 on: October 18, 2011, 10:25:50 PM »
Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #365 on: October 18, 2011, 10:26:28 PM »
Norma

Offline Ev

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #366 on: October 19, 2011, 09:17:19 PM »
I must say that for a quick mix dough and a half hour ferment, this pizza was impressive. It lacked some of the complexity of a cold fermented dough and was not as sweet as the MM dough, but still very good.


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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #367 on: October 19, 2011, 10:30:26 PM »
I must say that for a quick mix dough and a half hour ferment, this pizza was impressive. It lacked some of the complexity of a cold fermented dough and was not as sweet as the MM dough, but still very good.

Steve,

Thanks for thinking the dry mix pizza was impressive.  :) I know it wasn't as sweet in the crust as my MM's clone attempt yesterday.  I will see what I can do about the sweetness level for an experiment this coming week.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #368 on: October 19, 2011, 10:42:45 PM »
I would think those little pigs of yours would grow faster with all the pizza they eat...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #369 on: October 19, 2011, 10:57:07 PM »
I would think those little pigs of yours would grow faster with all the pizza they eat...

Craig,

Lol, it was about time for those little piggies to eat again.  :-D  They didn't have pizza for awhile.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #370 on: October 29, 2011, 12:05:16 PM »
I mixed another attempt for an all dry mix MMís dough.  I changed the formula for the amounts of dry molasses, dried shortening powder, the type of sugar used in the formula, and the hydration.  If I find time tomorrow, I will try to add water and see if an all dry mix works out okay for a MMís pizza clone.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #371 on: October 29, 2011, 01:31:36 PM »
norma, that pizza looks like a long proofed dough.looks like i need to go to the beginning for some awesome new ideas. i want to do a square pizza 9 by 9 for a holiday special with the last ingredient being dollops of tomato sauce any ideas??

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #372 on: October 29, 2011, 03:09:23 PM »
norma, that pizza looks like a long proofed dough.looks like i need to go to the beginning for some awesome new ideas. i want to do a square pizza 9 by 9 for a holiday special with the last ingredient being dollops of tomato sauce any ideas??

Larry,

To my surprise. that last pizza I posted about did taste like it was a long fermented dough.  I did use a decent amount of IDY and PZ-44 in the formula, so the dough would proof and rise fast.  It was also a higher hydration dough.  The last pizza I posted about is in combination with my experiments, and other members experiments with the Mellow Mushroom thread at http://www.pizzamaking.com/forum/index.php/topic,3940.0.html

I am not sure if I am the best member to help you with an emergency dough.  Is that what you want to use?  These experiments on this thread are just teaching tools for me.  Let me know what you want, and I will see if I can be of any help.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #373 on: October 30, 2011, 08:43:31 PM »
My dry mix MMís attempt was made this evening.  Since I had used a much lower hydration than I did before, I had wondered how that was going to work, with all dry ingredients in the mix.  I mixed hot water into the mix with a spatula, then balled right away, and coated the dough ball with corn meal. The mix looked much drier than my last attempt. The dough ball didnít look really smooth when I did the ball.  The dough ball was left to ferment for 30 minutes near my oven.  

When I went to open the dough ball it opened well.  The MMís dry mix skin was dressed with Lesís chunky tomato sauce, mozzarella, and cut out pepperoni to try and look like a pumpkin face.  The pizza baked well at a little over 500 degrees F, (in my home oven on the pizza stone, on the bottom rack) for about 7 minutes. I did brushed the rim with melted butter with garlic powder added and sprinkled the rim with Parmesan cheese after the bake. This attempt was for a 14Ē pizza.

The final pizza was good, but I think more water needs to be put into the formula because the crumb wasnít as open as I wanted.  The taste of the pizza was similar to a MMís pizza, but I donít think it had enough molasses taste.  The sweetness of the crust was a little sweet, but I am not sure if it was sweet enough.  The bottom crust browned well.  The slices could be folded something like MMís.  

All in all, this experiment did work out well.  I never would have know this dough was fermented for such a short time.  The  taste of the crust and rim were good.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #374 on: October 30, 2011, 08:46:45 PM »
Norma