From the land of the cold (8 degrees F this morning), these are the rest of the Buddy’s clone pizzas made yesterday that I got to take pictures of and also a few more of my thoughts about the dough, tempering and final pizzas.
To add to what Steve said about the crust being bland on the Buddy’s pizzas made yesterday with no salt, I also thought the crust was bland if I just tasted the crust.
Most of all these pictures will have a white spot in the middle of the pictures. These pictures were from my daughter’s old camera that I ruined somehow at market before, but at least the camera still takes pictures. I got my new camera yesterday sent by FedEx. I don’t know why, but I had to resize the photos from last evening two times each. I am only resizing these photos one time so they might not be as large as the photos from last evening. It just takes too long to resize photos two times with paint. If anyone wants larger pictures then I am posting, I can enlarge a few.
The next Buddy’s clone pizza was a fresh Italian sausage and roasted red pepper pizza. The other ones were a cheese pizza, another pepperoni, another cheese, and mesquite chicken (Steve’s Marco Pollo). We added Jeff’s aged brick cheese to the blend of AMPI mild white cheddar and two mozzarellas and Steve Marco Pollo Buddy’s clone. Jeff’s aged brick cheese added to the blend was very good on the Marco Pollo Buddy’s clone, but I don’t think I would want used just the aged brick cheese plain on a Buddy’s clone pizza. It is has a strong aroma and is strong when tasting it plain, but all of our tastes are different. Thanks again Jeff, for sending me two brick cheese to try on the Buddy’s clone pizzas!
Steve brought along some of the soft part skim raw milk farmer’s cheese to try on the one pizza with a little of the mozzarella blend. That cheese was very good on the one Buddy’s clone pizza. It can been seen that the edge crust caramelized in a lighter color though. It tasted great in my opinion.
It can been seen in the one picture of what the dough ball looked like in the plastic ball and also when I was pressing it out in the steel pan. It was very gassy, but was easy to press out cold in the steel pan. That dough in the steel pan also tempered very fast in the Hatco Unit. At least I know that a plastic bag can be used to stored dough balls and the final Buddy’s clone pizza are still the same. The whole Buddy’s clone pizza with the ruler in the picture was a meatball, sauce and cheese whole pizza Jim ordered.
I tried my one bread pan which I seasoned a little last week, but it could be seasoned more. I had the dough ball in a plastic bag, which I never weighed that I used in the bread pan. It was just leftover dough. The temper time in the Hatco Unit was very short and should have probably been longer It worked out okay, but if I have leftover dough, I will have to figure out how much dough to add to that bread pan (or the other bread pans I have), because the amount of dough was too much. I guess the bread pan is also steel, but I am not sure. That experiment was done at the end of the day and I didn’t have anymore grated AMPI mild cheddar. Steve had brought along some regular farmer’s cheese, so he quickly grated the farmer‘s cheese. I never thought to try farmer’s cheese on a Buddy’s clone, but it tasted very good too. Farmer’s cheese almost tastes like a good mozzarella and is very creamy when eaten plain. The farmer’s cheese also melts well on a Buddy’s clone pizza.
I know I posted to Craig, that the bake times can be a little longer, but wanted to post that several times Steve and I were busy and a couple of the Buddy’s clone pizzas were left it the oven longer than the times I posted. They were still okay.
All of the Buddy’s clone doughs balls were used to make the Buddy’s clone pizzas yesterday. Even though it was very cold and not really busy at market, more people are telling other people about the Detroit style pizza I am offering and I am also having repeat customers that want more Detroit style slices. I still have to get a lot of things down faster if I want to be able to keep up with more than one style of pizza.