I was going to do another Briess sweet sorghum attempt yesterday, but wasnít sure if I should change the formulation or just change the flour back to Kyrol and use 2% Briess syrup in the formulation. I didnít do a Briess sweet sorghum attempt for yesterday since I wasnít sure what to try. I also noticed Monday morning that I only had enough Kyrol flour at home to make one dough so I decided on a Mackís attempt with the Kyrol flour, instead of just trying another attempt with the Briess syrup.
Sorry, for the way some of the pictures look below. I didnít realize my camera settings had changed, until I took more pictures.
The first picture below is of the first pizza that came out of the oven yesterday. The other regular pies were a few that came out during the day, and surely not the best looking pies from the day. The one pizza was baked a little too long as can be seen. It sure doesnít take too long for a pie to become baked more than I want them to. I only timed one bake yesterday and that bake time was 5 minutes 35 seconds. I didnít have time to time more bakes. My oven is running a little bit hotter in the last few weeks. I have the thermostat at the same place, but since I had turned up my oven for the one experiment at really high temperatures, now my oven seems to run hotter, or appears that way.
The cost of my mozzarellas have risen over .30 a lb. in the last two weeks.
The white pizzas slices that customers and stand holders have purchased so far (since last week( have received all favorable comments.
There was a couple that went by my stand when Steve was cutting a pie yesterday. The lady said she had no intentions of purchasing any pizza yesterday, but since the pie looked so good she wanted to try a slice. She later came back and said that the slices her and her husband had tried were the best pizza she had ever tasted. She went on to explained that she is from Long Island, NY and has tried pizzas all over NYC. She asked what kind of sauce and mozzarellas I used. I told her what they were. She said they were really good. I then went on to tell the lady that if she wanted to see some really great looking pizzas to look at the forum. I told her what my name was on the forum and also what Steveís (Ev) name was. She then asked Steve if he was the Ev from the banjo forum. Steve had posted some pictures of his pies on that forum. Steve and the lady had know each other from the banjo forum and the lady had posted how great EvĎs pies looked on the banjo forum. It is a small world sometimes. The ladies husband went on to explain they live in Long Island, NY all the time, but do have a summer home in Lititz, Pa. and when he retires they are going to come and live in this area. We then went on to talk about how different living in NY is from living in this area. They then purchased a whole pizza.
It made me feel good that they thought my pizza was better than any pizza they have ever tasted in NYC. Lol, and I am not even Italian and only am making a one day cold fermented Lehmann dough right now.
Thanks to everyone here on the forum for helping me with my pizzas!!