Author Topic: Mystery Pizza by Steve and Me at Market Yesterday  (Read 52555 times)

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Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #150 on: May 13, 2011, 01:26:12 PM »
Norma,

This morning, I read a December 1, 2010 review by Cook's Country (a Cook's Illustrated publication) in which eight different pancake mixes were tested, including our beloved Bisquick Original Pancake and Baking Mix. According to the article, pancake mixes are a $250 million dollar a year business in the U.S. So it looks like pancake mixes are a fairly sizable business, especially when one considers that it is so easy to make one's own mix.

The Bisquick mix finished sixth in the ratings. The top pancake mix (Hungry Jack Buttermilk Pancake and Waffle Mix) has a little fat (less than 2% partially hydrogenated soybean oil), but a lot of sugar (and also rice flour), and requires that users add milk, oil, and egg. The next favored pancake mix (Aunt Jemima Original Pancake and Waffle Mix) has no oil, but a lot of sugar and salt, and also requires that the user add milk, oil and egg. The Bisquick mix, which only requires that users add milk and egg, was "Recommended with Reservations", with the following review:

These “exceptionally bland” pancakes scored no better than average across the board. Tasters couldn’t muster any strong feelings about either flavor or texture, with one commenting, “It could be a lot worse.”

Maybe you can make a Sukie pizza using the "bland" Bisquick Original Pancake and Baking Mix and have the CI testers critique it :chef:

Peter



Peter,

Thanks for posting about the review you read by Cook’s Country about the different pancakes mixes that were tested, including our beloved Biquick Original Pancake and Baking mix.  The pancake business sure is a big business.  I know it is fairly easy to make a pancake mix on my own, but for some reason I really like to use the Bisquick Original Pancake and Baking mix to make pancakes.  Maybe it is because my mother had used it for years (because she worked full-time and my mother and father built their own home form bottom to top. It took them 4 years while working full-time for both of them to build their home and a 5 car garage, which I grew up in.)  My mother always made fresh home cooked meals, but I guessed skimped on the pancakes and strawberry shortcakes she made, by using the Bisquick Original Pancake and Baking mix.  I have tried other pancake mixes and also have tried to use my own mixes, but I keep going back to the Bisquick Original Pancake and baking mix.  Maybe is something like the first good pizza you eat, you will always will remember.  Theses pancakes from the batter of Bisquick with only the addition of milk and eggs, do really brown great, are easy to make, and no oil is needed when grilling them.  Maybe I am lazy, but keep going back to these pancakes, for some reason.  ::)

Lol, making a Sukie pizza and having CI critique it sure would be funny.  :-D I would guess they wouldn’t believe what can be made out of the Bisquick mix, since you have come up with a “goody bag”.  ;D You are really the chef, because you are the one that came up with the formula.  :chef:

I plan on making another Bisquick Pancake and Baking mix pizza with your “goody bag” tomorrow.  Then I will see if I used the wrong amount of water and also see how your formulation turns out. I even went to market yesterday, to get my big pizza peel, so I will be able to make a 16" pizza. I didn’t want to forget it today, and I also was in the area to pick up some other stuff.  I wanted to make the Sukie pizza yesterday or today, but I had outside work to do and this afternoon, I must go to market and try to find the Goya manteca.  I am anxious to try out your formula with the Bisquick Pancake and Baking mix!  You might be a star of Betty Crocker some day!  ;D

Norma


Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #151 on: May 14, 2011, 11:52:53 AM »
I mixed another Bisquick Original Pancake and Baking mix with Peter’s “goody bag” and now can understand what I might have done wrong, when I mixed the mix before.  I did now weigh out all the ingredients and after I weighed them also took the final weight of all the ingredients combined, before I added the total weight of water. The total weight of the “goody bag” contents was 401 grams. I now think I didn’t measure the Bisquick Original Pancake and Baking mix right before.  This time it looked like more of the Bisquick Original Pancake mix was in the container.  I think that is where I went wrong before. When I weighed the water, it looked about the same as it did at market.  

I used hot tap water today, but I don’t think my home tap water is as hot as it is at market.  My final dough temperature was 84.5 degrees F.  The total weight of the mix and water was 589 grams.  I think some dough stuck to my fingers and also the rubber spatula and rubber scraper I used to mix the dough.  

Now the dough does look almost like when I had used the Bisquick Buttermilk biscuit mix or the Bisquick cheese-garlic biscuit mix. The Sukie dough doesn’t look sticky like it did at market.

BTW, I did purchase another bag of the Bisquick Buttermilk mix to try at market sometime again with the “goody bag” Peter had set-forth.

I am not sure how long I am going to let this dough ferment, before reballing, because my ambient room temperature at home is 70 degrees F.  That is lower than my market temperatures have been so far.  I do want to use this dough in the same time frame as before, but am not sure about the way to go about this, to get the best results.

Pictures of the combined mix and final dough.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #152 on: May 14, 2011, 12:21:09 PM »
Norma,

I'm glad to see that you apparently have resolved the hydration issue.

Can you tell me what the yellowish stuff is? Maybe the dried buttermilk, soy flour and/or dried egg powder? Or maybe some cheese powder?

FYI, your 589 grams total dough ball weight now translates to a thickness factor of [(589/28.35]/(3.14159 x 8 x 8) = 0.1033. I know that you like your skins to be on the thicker side, even for your NY style doughs, so I had originally arranged the amounts so that you would be using a thickness factor of around 0.105.

As for the fermentation protocol, I think you should use your best judgment as to how long the dough ball should ferment and then be used. Even the best of commercial formulations are at the mercy of variations in temperature, both water temperature and ambient temperature. I'm sure that the results of users of such products vary as a consequence.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #153 on: May 14, 2011, 01:37:10 PM »
Norma,

I'm glad to see that you apparently have resolved the hydration issue.

Can you tell me what the yellowish stuff is? Maybe the dried buttermilk, soy flour and/or dried egg powder? Or maybe some cheese powder?

FYI, your 589 grams total dough ball weight now translates to a thickness factor of [(589/28.35]/(3.14159 x 8 x 8) = 0.1033. I know that you like your skins to be on the thicker side, even for your NY style doughs, so I had originally arranged the amounts so that you would be using a thickness factor of around 0.105.

As for the fermentation protocol, I think you should use your best judgment as to how long the dough ball should ferment and then be used. Even the best of commercial formulations are at the mercy of variations in temperature, both water temperature and ambient temperature. I'm sure that the results of users of such products vary as a consequence.

Peter

Peter,

At least I think I figured out what went wrong with the hydration issue.  I didn’t see any yellowish stuff as can be seen on the picture.  I did mix the mix throughly before I cut the Imperial margarine in. I did use the amount of real egg you had posted before.  I know my lighting at home isn’t as good as it is at market.  It is drizzling here today too, so there isn’t the best of lighting for pictures.  I can take other pictures if you want me to. 

Thanks for arranging the formula for a little higher TF when you figured it out.  I do like a little thicker NY style pizza.  Thanks for remembering I do like a little thicker crusts for a NY style pizza or a Sukie pizza if this turns out okay.

The Bisquick Pancake and Baking mix, with your “goody bag”, looks like it is fermenting well.  I think I soon am going to ball it and then decide from there how long to let the dough ball ferment.  I really would like to have it ready in 4 hrs. like I did before.  Now, just so I don’t have some kind of issue with sliding the pizza off the peel onto my stone.  It is a lot easier at market to slide the pie unto the stone. 

I would have tried this pizza at market Tuesday, and  might still do that, but it was bugging me what I might have done wrong that the dough turned out so sticky.  I knew it wouldn’t be the formula you set-forth.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #154 on: May 14, 2011, 01:59:53 PM »
I can take other pictures if you want me to. 

Norma,

No, there is no need to take more photos. I thought that perhaps you decided to make a cheese-garlic version or something like that. I also recalled after I posted that you were perhaps using raw egg and the Imperial margarine, which has beta carotene in it, which I believe is used to give the margarine some color.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #155 on: May 14, 2011, 02:03:29 PM »
These are the pictures of the Bisquick Pancake and Baking mix with Peter’s “goody bag” added. of the dough after it fermented top and bottom, and after the dough ball was formed and brushed with olive oil.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #156 on: May 14, 2011, 05:17:17 PM »
The Bisquick Pancake and Baking Mix pizza with the “goody bag” added, was made a little less than 4 ˝ hrs. after it was mixed.  I wasn’t sure how long to let the dough ball ferment after I had balled it.  The dough ball was easy to open, but almost too easy, because it stretched to more than 16" in a very short time. When I measured the skin on the peel, I thought now there is going to be problems, because it skin was more than 16" and my pizza stone is only 16".  I don’t have a pizza screen bigger than 16".  There was no snap back in the skin.  Where ever I placed the skin it stayed the same size or wanted to get bigger. I still proceeded to dress the pie.  It was dressed with my regular tomato sauce, a blend of 4 cheeses, (John Martin’s mozzarella, Provolone,  Boar’s Head (Queso Blanco), and Buffalo Wing Cheddar cheese. Dietz and Watson Pepperoni was also placed on as a dressing, also.  I knew when I went to slide the pie off the peel (18"), the pie wasn’t going to fit my pizza stone and as can be seen it did droop on two sides.  

My oven light must have burned out between the last time I baked in the oven and today, but since the oven was too hot, I couldn’t change the oven light.  This pie baked differently than all the other pies on this thread.  It didn’t get a lot of oven spring.  

After the pie was baked, the crust and rim seemed bready, but in a different way than I would think of a bready rim.  It was still light and easy to chew, but different.  The bottom crust looked finished to me, but it also was soft and not crisp, as was the rim also.

Pictures below..Sorry, I changed the settings on my camera to take these pictures and the pictures looked fine when I looked at them on the back of the camera, but when I uploaded them, now they look darker.

Norma
« Last Edit: May 14, 2011, 05:21:33 PM by norma427 »

Offline norma427

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #157 on: May 14, 2011, 05:18:51 PM »
more pictures

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #158 on: May 14, 2011, 05:21:02 PM »
end of pictures

Norma


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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #159 on: May 14, 2011, 07:55:46 PM »
Norma,

Thank you for posting your latest results. From your description, clearly what you got was not the Sukie pizza that you hoped it would be. It is hard to explain why that was the case. Perhaps the jump from the Bisquick Original Pancake and Baking Mix to the Bisquick Buttermilk biscuit mix and finally to the Sukie dough via the "goody bag" was too much. Or my attempts at reverse engineering the two mixes did not succeed, or sufficiently so, even though all the numbers seemed to add up. Or maybe there are some ingredient issues with the "goody bag", although I would rank that possibility below the others at this point since it is hard to imagine that using the Imperial margarine and fresh egg in lieu of their commercial counterparts in the Bisquick Original mix would have had a major effect on the outcome. We would have to use the same or very similar ingredients that are used in the Bisquick Original mix to know for sure, which may not be a viable option at this point.

I suppose that in due course you might try making a Sukie pizza again using the Bisquick buttermilk biscuit mix and the "goody bag" for that application. If you can get similar results as you got the last time, that would be reassuring since you would know that using that combination is a viable approach.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #160 on: May 14, 2011, 10:18:52 PM »
Norma,

Thank you for posting your latest results. From your description, clearly what you got was not the Sukie pizza that you hoped it would be. It is hard to explain why that was the case. Perhaps the jump from the Bisquick Original Pancake and Baking Mix to the Bisquick Buttermilk biscuit mix and finally to the Sukie dough via the "goody bag" was too much. Or my attempts at reverse engineering the two mixes did not succeed, or sufficiently so, even though all the numbers seemed to add up. Or maybe there are some ingredient issues with the "goody bag", although I would rank that possibility below the others at this point since it is hard to imagine that using the Imperial margarine and fresh egg in lieu of their commercial counterparts in the Bisquick Original mix would have had a major effect on the outcome. We would have to use the same or very similar ingredients that are used in the Bisquick Original mix to know for sure, which may not be a viable option at this point.

I suppose that in due course you might try making a Sukie pizza again using the Bisquick buttermilk biscuit mix and the "goody bag" for that application. If you can get similar results as you got the last time, that would be reassuring since you would know that using that combination is a viable approach.

Peter

Peter,

I also was stumped why this recent pizza turned out like it did.  The dough felt about the same, fermented about the same and even smelled the same.  I wish I could have said it also baked the same.  I don’t know if it had anything to do with baking in my home oven or not, but don’t think it would make that big of a difference.  There was no Bisquick taste in the taste of the crust and I have no idea why the crust was soft, when it should have baked better. The pizza was good, but not as good as the “goody bag” with the other two biscuit mixes I tried.  I wonder if I should just try the “goody bag” you had set-forth before with the Bisquick Pancake and Baking mix.  It would be interesting to see how that would turn out.  I know the ingredients aren’t the same, but it makes me wonder what would happen.  I know you have worked very hard on this project and I appreciate you doing that. 

I did buy another bag of the Bisquick Buttermilk Biscuit mix and plan on trying that again at market Tuesday.  Even the other Bisquick cheese-garlic biscuit mix turned out well with the other “goody bag” you set-forth.   ;D

I even wonder if the new dough enhancer would work with the Bisquick Pancake and Baking mix.  I could just add about 4% to see what would happen.  I don’t care if I “wing it”.  I just like to see what happens in experiments.

BTW, I did use the extra dough that I had leftover from Reply 117 http://www.pizzamaking.com/forum/index.php/topic,13686.msg138168.html#msg138168 I had frozen that part of the dough and took it out of the freezer last evening (and put it into the refrigerator until after I baked the pizza).  I thought I would be baking a pizza today, so I thought I would try to make bread out of the rest of that dough.  Well the bread didn’t come out really airy, but it really turned into great bread.  I had a slice with butter and I really liked it.  I would have thought that the dough sitting in the refrigerator from last evening until later today, would have risen more, but it didn’t.  I also wonder why the extra piece of dough that I made into bread didn’t rise after being defrosted.

Pictures of bread

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #161 on: May 14, 2011, 10:59:16 PM »
I also was stumped why this recent pizza turned out like it did.  The dough felt about the same, fermented about the same and even smelled the same.  I wish I could have said it also baked the same.  I don’t know if it had anything to do with baking in my home oven or not, but don’t think it would make that big of a difference.

Norma,

I always look for the obvious first. Looking at the photos and your description of the crust characteristics, is it possible that the IDY was left out of the "goody bag"? When I went back and looked at the ingredients, they didn't look out of line so as to produce such a different dough performance. From your description, it
sounds like this dough performed differently than the last one with the much higher hydration.

Peter
« Last Edit: May 14, 2011, 11:00:47 PM by Pete-zza »

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #162 on: May 14, 2011, 11:43:36 PM »
Norma,

I always look for the obvious first. Looking at the photos and your description of the crust characteristics, is it possible that the IDY was left out of the "goody bag"? When I went back and looked at the ingredients, they didn't look out of line so as to produce such a different dough performance. From your description, it
sounds like this dough performed differently than the last one with the much higher hydration.

Peter


Peter,

I am 99% positive, I put the IDY in the “goody bag”.  I went over all the ingredients 3 times, so I was sure I would get this right this time, after I had messed up with the Bisquick Pancake and Baking mix the last time. I had all the ingredients out before I even started the “goody bag” and put them away as I used each one.  If you want me to repeat this experiment at market, I would be happy to repeat it again.  It also has me stumped what happened.  How would the dough have risen so much two times if I had forgotten the IDY?  When I did the first experiment with the Bisquick Buttermilk biscuit mix at market where the dough came up to the top of the lid, I had used a smaller plastic container, in that experiment.  In the experiment with the cheese-garlic biscuit mix, I had used a larger plastic container, like I did today. I also used a larger plastic container for the experiment I did at home with my proposed added ingredients to your “goody bag”.

This dough today did preform much differently than with the higher hydration, but think that was because I didn’t weight out the Bisquick Pancake and Baking mix right.  Do you think any of this makes any sense?

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #163 on: May 14, 2011, 11:55:07 PM »
Norma,

Thank you for confirming what you did. It was just that the last two sets of photos looked so different. Not knowing exactly how much baking powder is in the Bisquick Original Pancake and Baking Mix, I thought that there may have been enough after you added more to support a fair amount of fermentation.

I will leave it up to you if you'd care to give the dough another try, but at market this time.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #164 on: May 15, 2011, 12:16:53 AM »
Norma,

Thank you for confirming what you did. It was just that the last two sets of photos looked so different. Not knowing exactly how much baking powder is in the Bisquick Original Pancake and Baking Mix, I thought that there may have been enough after you added more to support a fair amount of fermentation.

I will leave it up to you if you'd care to give the dough another try, but at market this time.

Peter

Peter,

I know the set of photos from market, (with the wrong amount of Bisquick Pancake and Baking mix) and the photos from today, do look really different.  The taste of both of them were really different too!  I didn’t know that you thought maybe the baking powder was responsible for the fermentation.  Each of the times I did do these experiments, the doughs all rose in about the same manner and about in the same amount of time for the bulk rise and also after the dough ball was formed and oiled.  Today it was only a little bit longer than 4 hrs. from start to finish.  I tried to keep the time frame almost the same, but the room temperatures were different.

I am also curious about what happened.  I will repeat the same experiment I did today, at market Tuesday.  

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #165 on: May 15, 2011, 10:10:50 AM »
Norma,

Thank you for giving this another try.

This morning, I tried to find the label information for the Imperial margarine in order to look at its ingredients again to see if I could find anything there that might have affected the last dough batch. I couldn't find the exact form of the Imperial package I saw in the supermarket recently, but I did find an interesting and useful website at http://www.labelwatch.com/prod_results.php?pid=361005 that provides the label information for a very large number of margarine products, far more than I have seen in the stores near me. Most of the margarine products in those stores tend to be the "healthy" variety, whereas what GM uses for its Bisquick Original Pancake and Baking Mix--partially hydrogenated soybean and/or cottonseed oil--is considered to be of the "unhealthy" variety, at least as current thinking goes on the subject.

Whoever thought that we would be researching pancake and waffle mixes, biscuit mixes, margarine products, shortening and lard and what goes into them? This is supposed to be a pizza site :-D.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #166 on: May 15, 2011, 11:11:00 AM »
Norma,

Thank you for giving this another try.

This morning, I tried to find the label information for the Imperial margarine in order to look at its ingredients again to see if I could find anything there that might have affected the last dough batch. I couldn't find the exact form of the Imperial package I saw in the supermarket recently, but I did find an interesting and useful website at http://www.labelwatch.com/prod_results.php?pid=361005 that provides the label information for a very large number of margarine products, far more than I have seen in the stores near me. Most of the margarine products in those stores tend to be the "healthy" variety, whereas what GM uses for its Bisquick Original Pancake and Baking Mix--partially hydrogenated soybean and/or cottonseed oil--is considered to be of the "unhealthy" variety, at least as current thinking goes on the subject.

Whoever thought that we would be researching pancake and waffle mixes, biscuit mixes, margarine products, shortening and lard and what goes into them? This is supposed to be a pizza site :-D.

Peter

Peter,

The website you found about margarine is interesting.  The Imperial margarine I have at market, and now, also here at home is the 53% vegetable oil spread in stick form.  Do you think this brand had anything to do with how the recent pizza turned out or do you think using fresh egg also did something?

I know I am not like you in being able to do the math and also reverse-engineering products.
I did email Edna this morning, after she sent me an email early this morning, saying she really wanted to know about any tests I did on the Stretch-Out product.  I did ask her the questions you wanted to know about.  I still wonder if using about 4% Stretch-Out would work with the Bisquick Pancake and Baking mix.

I also got another Biquick pouch of a different kind of product that I am going to try at market Tuesday with your other “goody bag” just to see what happens.

I never thought we would be researching all this stuff, either, but I remember the Ultra-Thin thread where there was a lot of research, and then the pizza curst didn’t even had any taste.  At least so far in this thread with your other “goody bag” and the Buttermilk and Cheese-Garlic biscuit mixes, those pizzas were very successful.  ;D

Norma


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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #167 on: May 15, 2011, 12:43:50 PM »
The Imperial margarine I have at market, and now, also here at home is the 53% vegetable oil spread in stick form.  Do you think this brand had anything to do with how the recent pizza turned out or do you think using fresh egg also did something?

Norma,

It is hard to say because there is not a lot of margarine (1/2 tablespoon) and not much egg (1/5th of a large egg, or 10 grams). But, as you know from experimenting with the dough enhancers, the amounts of some of the ingredients can be quite small on a percentage basis. I also estimate that there is about 3.4 grams of water in the margarine and about another 7.6 grams of water from the egg, or about 11 grams total. But if the water was the issue, then I think it should have manifested itself in the high hydration version of the formulation that you tried. I think that would also have been true for using margarine and fresh egg as substitutes for the comparable ingredients used in the Bisquick Original Pancake and Baking Mix.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #168 on: May 16, 2011, 07:02:24 AM »
The “goody bag” mix (with the Bisquick Pancake and Baking mix, combined with KABF, and the other ingredients, except the egg, Imperial, and water) is ready to go to market today. I have all the instructions ready to go to market, too.  Hopefully this time, this pizza will turn into a Sukie pizza. 

There are also two other “goody bags” ready for the Biquick Buttermilk Biscuit mix and also another Mystery Pizza.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #169 on: May 17, 2011, 09:50:33 PM »
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!  ;D 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.  ;D 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.

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #170 on: May 17, 2011, 09:54:00 PM »
more pictures

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #171 on: May 17, 2011, 09:56:42 PM »
more pictures

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #172 on: May 17, 2011, 10:00:57 PM »
end of pictures

Norma

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #173 on: May 17, 2011, 10:28:25 PM »
Norma,

Whatever you used to make the pizza, it sure looks tasty.

My guess is that you used a Betty Crocker blueberry muffin pouch mix. My guess on the mystery ingredient is a dairy product, maybe sour cream or something like that.

Peter

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Re: Mystery Pizza by Steve and Me at Market Yesterday
« Reply #174 on: May 17, 2011, 10:35:55 PM »
Norma,

Whatever you used to make the pizza, it sure looks tasty.

My guess is that you used a Betty Crocker blueberry muffin pouch mix. My guess on the mystery ingredient is a dairy product, maybe sour cream or something like that.

Peter

Peter,

You are close in the guess.  It was the Betty Crocker Triple Berry muffin pouch mix.  The Sukie pizza made with the muffin mix did really taste good! I never would have thought a pizza could be made out of a muffin mix, but your “goody bag”, made it possible.  ;D The mystery ingredient wasn’t a dairy product, but I will give another clue.  It was a dry ingredient used because the water amount made the dough too sticky.

Picture of product used to make this Sukie pizza.

Norma