Author Topic: The Mystery Dough Pizza for Tomorrow (Read 14698 times)

norma427 · « **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

dmcavanagh · « **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?

norma427 · « **Reply #2 on:** February 06, 2012, 07:08:23 PM »

Quote from: dmcavanagh 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?

Dave,

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

Norma

Pizza3.14 · « **Reply #3 on:** February 06, 2012, 07:10:10 PM »

Norma,

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

parallei · « **Reply #4 on:** February 06, 2012, 07:10:44 PM »

O.K. Norma, you set the hook in my lip!

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

norma427 · « **Reply #5 on:** February 06, 2012, 07:13:44 PM »

Quote from: Pizza3.14 on February 06, 2012, 07:10:10 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

norma427 · « **Reply #6 on:** February 06, 2012, 07:15:21 PM »

Quote from: parallei on February 06, 2012, 07:10:44 PM

O.K. Norma, you set the hook in my lip!

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

Pizza3.14 · « **Reply #7 on:** February 06, 2012, 07:17:41 PM »

Snowman? For the February contest.

norma427 · « **Reply #8 on:** February 06, 2012, 07:20:29 PM »

Quote from: Pizza3.14 on February 06, 2012, 07:17:41 PM

Snowman?

Pizza3.14,

Thanks for guessing,

but it is a regular dough ball.

Norma

TXCraig1 · « **Reply #9 on:** February 06, 2012, 07:27:40 PM »

Caputo hydrated with milk?

CL

Ev · « **Reply #10 on:** February 06, 2012, 07:32:07 PM »

Ah! Something to look forward too!

norma427 · « **Reply #11 on:** February 06, 2012, 07:43:14 PM »

Quote from: TXCraig1 on February 06, 2012, 07:27:40 PM

Caputo hydrated with milk?

CL

Craig,

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

Norma

norma427 · « **Reply #12 on:** February 06, 2012, 07:45:02 PM »

Quote from: Ev on February 06, 2012, 07:32:07 PM

Ah! Something to look forward too!

Steve.

I don’t even know how the pizza will turn out, so I don’t know if you have anything to look forward to.

Norma

Pizza3.14 · « **Reply #13 on:** February 07, 2012, 07:58:19 PM »

Norma,

How did the mystery pizza turn out?

norma427 · « **Reply #14 on:** February 07, 2012, 10:14:01 PM »

Quote from: Pizza3.14 on February 07, 2012, 07:58:19 PM

Norma,

How did the mystery pizza turn out?

Pizza3.14,

The mystery pizza didn’t 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

norma427 · « **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 wasn’t 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

norma427 · « **Reply #16 on:** February 08, 2012, 07:57:43 AM »

Norma

norma427 · « **Reply #17 on:** February 08, 2012, 07:58:44 AM »

Norma

norma427 · « **Reply #18 on:** February 08, 2012, 07:59:53 AM »

Norma

norma427 · « **Reply #19 on:** February 08, 2012, 08:01:16 AM »

Norma