Author Topic: The Mystery Dough Pizza for Tomorrow  (Read 39874 times)

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Offline norma427

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The Mystery Dough Pizza for Tomorrow
« on: February 06, 2012, 06:54:01 PM »
This is the dough ball for a mystery pizza tomorrow.  The dough ball is really white.

Norma


Offline dmcavanagh

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #1 on: February 06, 2012, 07:01:34 PM »
Norma

Is it a mystery because you don't know what you're going to make with it? ???
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Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #2 on: February 06, 2012, 07:08:23 PM »
Norma

Is it a mystery because you don't know what you're going to make with it? ???

Dave,

No, I am going to try and make a pizza with the mystery dough ball. 

Norma

Offline Pizza3.14

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #3 on: February 06, 2012, 07:10:10 PM »
Norma,

Is it a mystery to you, or for us to guess? 


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Re: The Mystery Dough Pizza for Tomorrow
« Reply #4 on: February 06, 2012, 07:10:44 PM »
O.K. Norma, you set the hook in my lip! ;D

There has been some talk of potato pizza lately.  Is "Potato Flour" white?




Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #5 on: February 06, 2012, 07:13:44 PM »
Norma,

Is it a mystery to you, or for us to guess? 



Pizza3.14,

I know what kind of dough ball is pictured.  If the pizza turns out okay, then anyone can guess what the dough ball might be, if they are interested.

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #6 on: February 06, 2012, 07:15:21 PM »
O.K. Norma, you set the hook in my lip! ;D

There has been some talk of potato pizza lately.  Is "Potato Flour" white?





Paul,

No, the dough ball doesn't have any potatoes in the dough, but might have potatoes as a dressing.

Norma

Offline Pizza3.14

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #7 on: February 06, 2012, 07:17:41 PM »
Snowman?  For the February contest.
« Last Edit: February 06, 2012, 07:21:21 PM by Pizza3.14 »

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #8 on: February 06, 2012, 07:20:29 PM »
Snowman? 

Pizza3.14,

Thanks for guessing, :) but it is a regular dough ball.

Norma


Offline TXCraig1

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #9 on: February 06, 2012, 07:27:40 PM »
Caputo hydrated with milk?

CL
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Offline Ev

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #10 on: February 06, 2012, 07:32:07 PM »
Ah! Something to look forward too!  :)

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #11 on: February 06, 2012, 07:43:14 PM »
Caputo hydrated with milk?

CL

Craig,

No, the dough ball was made with unbleached, unbromated flour, water, yeast and salt.

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #12 on: February 06, 2012, 07:45:02 PM »
Ah! Something to look forward too!  :)

Steve.

I donít even know how the pizza will turn out, so I donít know if you have anything to look forward to.  :-D

Norma

Offline Pizza3.14

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #13 on: February 07, 2012, 07:58:19 PM »
Norma,

How did the mystery pizza turn out? 

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #14 on: February 07, 2012, 10:14:01 PM »
Norma,

How did the mystery pizza turn out?  

Pizza3.14,

The mystery pizza didnít turn out as well as I wanted.  The skin was nice and easy to open, but Randy, Steve, and I decided to use too many dressing for this pie.  At least I think that is what happened.  The pie slide around on the first spin well, but then wanted to stick to the deck.  The bottom crust then wanted to tear.

Randy had purchased some Amish Hickory Smoked bacon which we grilled in the deck oven.  I had sliced some Yukon Gold Potatoes and soaked them in water with salt.  We then par-baked the sliced potatoes in the bacon fat.  Randy also bought some extra sharp cheddar and we used a lot of cheddar plus a lot of sauce on this pie. A lot of spring onions were also placed on the pie. There also was thyme added during the bake.  We all decided to use all these dressings and I think it was all to much for the crust.  This is one picture of a slice of the pizza, but I will post the rest of the pictures tomorrow.

Norma
« Last Edit: February 07, 2012, 10:16:47 PM by norma427 »

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #15 on: February 08, 2012, 07:55:54 AM »
These are the pictures of the mystery dough and the pizza from the mystery dough.  The dough was very soft and the dough ball opened very easily. There were many fermentation bubbles in the skin. The bottom crust browned well.  The dough ball had been cold fermented for two days before making the pizza and the dough ball weighed 448 grams.  As I posted the pie developed a tear in the oven, which can been seen in some of the pictures.  The places were the pizza wasnít torn tasted good with the abundance of toppings.  The whole outside of the crust stayed crisp, but the middle where it tore, became slightly limp. 

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #16 on: February 08, 2012, 07:57:43 AM »
Norma


Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #17 on: February 08, 2012, 07:58:44 AM »
Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #18 on: February 08, 2012, 07:59:53 AM »
Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #19 on: February 08, 2012, 08:01:16 AM »
Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #20 on: February 08, 2012, 08:02:19 AM »
Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #21 on: February 08, 2012, 02:25:19 PM »
For anyone that might be interested, this is the dough I used in the mystery dough.  I was surprised at how hydrated this dough felt. The dough when defrosted and cold fermented was super soft.  I didnít know what TF I used, but just stretched the dough ball out to a 18Ē skin. The mystery dough was that easy to stretch out. I might have stretched the skin too large for all the toppings we added.  I am not sure of what happened that the skin tore during the bake.  When I am at Walmart again, I am going to purchase another frozen dough ball to play around with.  I liked this frozen dough ball better than another frozen dough ball I had used before.  If anyone wants to play around with this frozen dough, I would recommend a two day cold ferment, that includes from the frozen state of the dough ball. 

I found it interesting how the bottom of the frozen dough ball had small squares imprinted on the dough ball.

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #22 on: February 08, 2012, 02:27:33 PM »
Dough ball when first taken out of the plastic bag and the square imprints on the bottom of the frozen dough ball.  I did lighlty oil the plastic container and the dough ball.

I don't know why I find frozen dough balls interesting, but I do.  :-D

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #23 on: February 08, 2012, 02:42:14 PM »
Norma,

Can you estimate the hydration of the dough when defrosted?

I couldn't quite make out the grams of carbohydrates. Is it 36 grams?

Peter

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #24 on: February 08, 2012, 03:26:23 PM »
Norma,

Can you estimate the hydration of the dough when defrosted?

I couldn't quite make out the grams of carbohydrates. Is it 36 grams?

Peter

Peter,

I estimate the hydration to feel about 62-63%.  Since no oil was used in the frozen dough ball, that made me curious how well hydrated the dough ball felt. When the front of the frozen Pepeís Bakery dough ball said no trans fat, that made me more interested in trying the Walmartís dough ball.  I liked that not a lot of added ingredients were in this frozen dough ball.

You are correct that the carbohydrates were listed on the Nutrition Facts at 36 grams.  I kept the plastic bag, but changed the plastic bag picture now if you canít see the picture I posted. 

Norma


 

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