Author Topic: Why is Malnatis dough so white and our clones are not?  (Read 705 times)

0 Members and 1 Guest are viewing this topic.

Offline pythonic

  • Registered User
  • Posts: 2111
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Why is Malnatis dough so white and our clones are not?
« on: April 18, 2013, 01:08:26 AM »
Oil makes it yellow, semolina makes it yellow.  Does it say on the Lou to go dough that corn and olive oil is actually being used?  To me it looks like lard is being used to keep the dough white.  Even whiter than the mozzarella if u look closely.  The last pic is my dough.



« Last Edit: April 18, 2013, 01:12:25 AM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline Garvey

  • Registered User
  • Posts: 475
  • I wish could have pizza every day.
Re: Why is Malnatis dough so white and our clones are not?
« Reply #1 on: April 18, 2013, 07:58:41 AM »
TV klieg lights?

Offline pythonic

  • Registered User
  • Posts: 2111
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Why is Malnatis dough so white and our clones are not?
« Reply #2 on: April 18, 2013, 09:51:07 AM »
Marc Malnatis was outside when making his pizza.
If you can dodge a wrench you can dodge a ball.

Offline vcb

  • Registered User
  • Posts: 449
  • Location: Chicago
    • Real Deep Dish
Re: Why is Malnatis dough so white and our clones are not?
« Reply #3 on: April 19, 2013, 12:54:04 AM »
Maybe they're using bleached flour? It's probably just the white-balance or lighting.  :chef: :pizza:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline pythonic

  • Registered User
  • Posts: 2111
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Why is Malnatis dough so white and our clones are not?
« Reply #4 on: April 19, 2013, 07:56:00 AM »
Bleached flour....oh duh.
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22063
  • Location: Texas
  • Always learning
Re: Why is Malnatis dough so white and our clones are not?
« Reply #5 on: April 19, 2013, 08:39:05 AM »
Bleached flour....oh duh.

Nate,

I assume that Malnati's uses the same dough formulation for its frozen pizzas as it uses for its store pizzas, and has been doing so for some time. If so, according to http://www.pizzamaking.com/forum/index.php/topic,571.msg5245.html#msg5245, the dough includes only flour, water, corn oil, olive oil, and yeast. And, no salt. Leaving out the salt will result in some further whitening of the dough because salt is an antioxidant. As the dough oxidizes during mixing/kneading, it becomes whiter, and more so if the mixing/kneading speed is high. 

Peter


 

pizzapan