I think you did a terrific job with your MM clone pizza. Since I have been working on this project, I have seen many photos of MM pizzas, and admittedly they can take on many different looks, possibly because most of the MM pizzas seem to be assembled by young people, but I would say that from a “look and feel” standpoint, your MM clone pizza ranks among the best. Maybe in due course we will learn how close you came to the real thing. But you obviously paid close attention to what was written and shown about the MM pizzas. The photo below reflects how I think that the real Biz Markie would have reacted upon seeing your MM clone pizza.
Your results prompt me to ask some questions:
1. How long, in days and/or hours, was the cold fermentation period?
2. Were you able to detect the presence of the wheat germ in the pizza itself, either in terms of speckling of the crumb and/or from a taste standpoint?
3. If you look at the video at , you will see that a very distinct rim is made in the skin initially, and while it subsides some by the time it is on the peel, the rim is still pretty much intact without the pizza maker having to touch it again. Of course, we don’t know whether the dough ball was worked while cool or warm, although I think it is safe to say that the dough ball was defrosted from a frozen dough ball (since the pizza in the video was made in a Florida MM location that gets frozen dough balls). The condition of the dough ball on the bench could have affected the size of the rim and how the dough ball was opened up and formed into a skin. The size of the baked rim might also been affected because of the lower oven temperature that could have produced a reduced oven spring. While on the matter of that video, when you look at the video, can you venture a guess based on your experience as to what you think the hydration of the dough might have been, including the effects of the oil and molasses on the wetness of the dough? My own view on the rim is that it still makes sense to move the gases in the dough to the outer edges to form a bigger rim.
4. Did you attempt to stretch, toss and spin the skin along the lines as shown in the abovementioned video, or did you just work the dough on your knuckles? If the latter, do you think that the hydration was too high to permit tossing and spinning?
5. How long was the MM clone pizza baked and at what temperature?
6. Do you think the dough could take on more molasses without adversely affecting the bake?
7. Do you have any other observations or suggestions that might be helpful to others wishing to try the MM clone dough formulation you used?
Thanks for commenting you thought I did a terrific job on my first attempt at a MM clone pizza. I also have looked at many photos of real MM pizzas, and I saw how different many of them look. I agree that the different looks can come from the young people that assembled the pizzas. We will only know after time if my MM attempt was anywhere near the real thing, after members try your formula out.
Steve and I weren’t able to taste the toasted wheat germ in the crust. The crust just had a different taste than any others I have tried before. I had tasted the toasted wheat germ plain, and it had a nice nutty taste, but I wasn’t able to detect that nutty taste in the crust. I could see a few specks of the wheat germ in the dough, but after the pizza was bake, I couldn’t see any of the toasted wheat germ. I would guess they just baked somehow in with the dough. I could use my Cuisunart spice and nut grinder to grind the toasted wheat germ more for next week. Do you think that would help any?
I did see the distinct rim in the video initially, but also saw the guy didn’t touch the dough where it was on the peel. That is a hard question to guess on the hydration of the dough from the video, but the dough formulation you set-forth seemed to look about the same as in the video. As I commented on my other post my dough ball was sluggish and didn’t want to rise too much. I guess that was from the amount of yeast I used in the dough formula. My dough was soft after letting it ferment more, as can be especially seen in the upside down dough ball in the regular flour. I had thought the MM dough ball would feel like a Mack’s dough before, but it was a lot softer than a Mack’s dough. I would guess that came from the molasses, but don’t’ really know. It could have also came from the oil.
I didn’t attempt to toss and spin the dough, although I think it could have been tossed and spun. When I make my first attempts at doughs, I don’t really want to mess up the dough, because I am not a good tosser or spinner. I still spin the dough vertical. I don’t know if I ever will be able to learn to toss dough right. Maybe next week I will try to toss the dough.
The MM clone attempt was baked around 525 degrees F for about 8 minutes. I didn’t really time the bake, but will next week.
I don’t know if the dough could have taken on more molasses and not have gotten a sweeter taste in the crust. I used the Brer Rabbit mild flavored molasses in your formula. That brand of molasses does have a good taste, at least to me. Why would you mention if more molasses might be able to be used in the formula?
The only suggestions or observations I have so far, is the your formula worked out well for me, even though I don’t know what a real MM pizza tastes like. I think someone would have to use the amount of yeast that would work for them in the timeframe of how long they want to ferment the dough. When I mixed in my Kitchen Aid mixer I tried to keep a lower dough temperature, because I wanted to see what would happen. I added the oil last to the mixer and it took quite a few minutes to mix in the vegetable oil. I thought at first that this dough would be a dry dough, but guess the molasses took care of that. I think you did an excellent job on setting forth a dough formula for the MM clone going only by your intuitions and what you know about dough, and from watching the videos and looking at the pictures.
Do you think you will try your formula at some point in time? You would know if the taste of the final pizza would taste anything like a real MM pizza, since you ate a real MM pizza.
For anyone that is interested, and didn’t read all the other posts, I did use a deck oven, so my results could be different than others that might want to try this pizza in their home oven.
BTW, do you or Biz know what a real MM crumb looks like? I don’t think I have really seen any pictures of just the crumb of their pizzas. Are the crumbs moist?
I will try the same formula next week, but might up the amount of yeast a little and try not to forget the cornmeal. Do you also know if fine cornmeal is used or is it coarse cornmeal. I have both cornmeals at market. I had wanted to add Red Cow Parmesan cheese to the rim, but was almost out of it, until my distributor delivered some later yesterday, so I just used Shurfine Parmesan cheese on the rim.
Lol, the picture you posted sure was funny!