While heading to pick up my son for the Christmas holiday, I made the short detour to Roots market to try our very own Norma's pizza! Of course I forgot my camera...
Anyway the cheese slice I had was great and the sausage pizza I carried out was awesome (as predicted it didn't last long). I had the chance to chat with Norma and her friend (and fellow pizzamaking.com member) Steve, and I also got to try a slice of one of her experiments. The dough was made with rye (Norma what was the % of rye flour?) and was amazingly delicious. Very hearty and flavorful. And unfortunately I had to leave before she finished baking her "Mellow Mushroom" reverse-engineered dough.
I'm glad I had the chance to meet Norma and taste her wonderful pizza. It's good to see her enthusiasm for pizza and her love of experimentation.
It was a pleasant surprise to meet you too today!
I wish we could have talked longer. I am glad you enjoyed the preferment Lehmann dough whole pizza with sausage and the cheese slice. Since you are into brewing I am sure you and Steve would have had a lot to talk about. We even had Mead Steve brought today.
The experimental slice you tried today was from this thread. http://www.pizzamaking.com/forum/index.php/topic,16823.0.html
I didn’t post the pictures or do the write-up as of tonight, but will tomorrow. The experimental pie you tasted was made with 10% dark rye flour and 90% ultragrain flour. The formula I used is posted in the link above, but I did up the hydration for the slice you tasted. I am glad you enjoyed the experimental slice.
I hope you can stop again so we can talk more. Maybe if you stop again you will get to try the clone Mellow Mushroom pizza.
Thank you for your kind words and nice write-up!