Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?

[norma427]

Fred,

In addition to Peter’s post, Peter’s has set-forth some MM clone formulations for me and I had some good results with using Brer Rabbit Mild flavored Molasses and the Grandmas’s Original Molasses with honey or brown sugar.  I don’t know if you can purchase either the Brer Rabbit or Grandma’s Molasses products, or are interested, but if you want I could provide the links to those formulations that worked well for me.

Norma

When going back though this thread, I had forgot about the picture I posted at Reply 277 http://www.pizzamaking.com/forum/index.php/topic,3940.msg155911.html#msg155911  I wonder if that is molasses in those big containers.  I wish I had some kind of good editing picture software to be able to see what was on that one label.

Norma

[Pete-zza]

When going back though this thread, I had forgot about the picture I posted at Reply 277 http://www.pizzamaking.com/forum/index.php/topic,3940.msg155911.html#msg155911  I wonder if that is molasses in those big containers.  I wish I had some kind of good editing picture software to be able to see what was on that one label.

Norma,

I believe that what you are referring to is the spring water. If you go to the Nashville MM website at http://www.mellowmushroom.com/nashville#/store/gallery/nashville/show/photo/108777678450, and look at the MM headquarters photos, you will see that photo #54 is the photo that you mentioned. In that photo, you will see a hang tag on one of the cages (the one on the right, at the top). If you go to the next photo, #55, you will see the hang tag in detail and that it is for the spring water. If you now go back to photo #50, you will see a worker banging a lid on what might be a pail that is used for the molasses.

Peter

[Pete-zza]

Norma,

I don't know if you noticed, but this thread has now become the #1 thread on the entire forum in terms of both total posts and numbers of pages of posts. That just about guarantees that almost no one coming to the forum for the first time, or looking for a basic MM clone dough recipe, will read the thread.

Peter

[norma427]

Norma,

I believe that what you are referring to is the spring water. If you go to the Nashville MM website at http://www.mellowmushroom.com/nashville#/store/gallery/nashville/show/photo/108777678450, and look at the MM headquarters photos, you will see that photo #54 is the photo that you mentioned. In that photo, you will see a hang tag on one of the cages (the one on the right, at the top). If you go to the next photo, #55, you will see the hang tag in detail and that it is for the spring water. If you now go back to photo #50, you will see a worker banging a lid on what might be a pail that is used for the molasses.

Peter

Peter,

You are right that what I was referring to was spring water.  I see the photo #50 and I think another one, that it might be molasses in the pail.  I tried to print those photos out to look at them better, but I can’t.  Do you know another way for me to print those photos out that I might get a better look at them?

Good catch on the pails of what might be molasses.  Did you see in the back how the molasses or whatever it is stacked.

Norma

[norma427]

Norma,

I don't know if you noticed, but this thread has now become the #1 thread on the entire forum in terms of both total posts and numbers of pages of posts. That just about guarantees that almost no one coming to the forum for the first time, or looking for a basic MM clone dough recipe, will read the thread.

Peter

Peter,

No I didn’t notice that the MM thread has now become the #1 thread on the entire forum in terms of both total posts and numbers of pages of posts.  Why does that just about guarantee that almost no one coming to the forum for the first time, or looking for a basic MM clone dough recipe will read this thread?  I don’t understand that.

Norma

[Chicago Bob]

Peter,

No I didn’t notice that the MM thread has now become the #1 thread on the entire forum in terms of both total posts and numbers of pages of posts.  Why does that just about guarantee that almost no one coming to the forum for the first time, or looking for a basic MM clone dough recipe will read this thread?  I don’t understand that.

Norma

a lot of people want a "quick fix" Norma.....too many pages means you might have to work a lil harder to "get to the good"   

Bob

[norma427]

a lot of people want a "quick fix" Norma.....too many pages means you might have to work a lil harder to "get to the good"   

Bob

Bob,

Lol! 

Norma

[norma427]

I just took some of those pictures with my camera and will see how they turn out.  They will look bigger before they are edited.  I see that are places that you can copy pictures from the web, but I don't know how to do that.  Maybe another member might know more about that.

Norma

[Pete-zza]

No I didn’t notice that the MM thread has now become the #1 thread on the entire forum in terms of both total posts and numbers of pages of posts.  Why does that just about guarantee that almost no one coming to the forum for the first time, or looking for a basic MM clone dough recipe will read this thread?  I don’t understand that.

Norma,

Most people who are interested in clones of their favorite pizzas are ordinary folks who are just looking for a basic clone dough/pizza recipe that they can use at home with as little fuss and bother as possible, just as Chicago Bob noted. In order to even search the forum for clone doughs/pizzas, they first have to register. Since Steve (the owner of the site) changed the rules relative to membership on the forum, new members have to register in order to conduct searches. They have no other choice. But, once they join and can conduct searches, they are not likely to be patient enough to read through hundreds of posts, or to even scan them, to be able to find what they think they are looking for. And if they can't handle baker's percents, as are prominently used in this thread, they are not likely to get very far. I am not even sure who is reading this thread now. At least among the posters, I think it is you and me and Gene and Chicago Bob, CDNpielover and Steve (Ev) and Fred. That is out of almost 7 billion people in the world .

Peter

[norma427]

Norma,

Most people who are interested in clones of their favorite pizzas are ordinary folks who are just looking for a basic clone dough/pizza recipe that they can use at home with as little fuss and bother as possible, just as Chicago Bob noted. In order to even search the forum for clone doughs/pizzas, they first have to register. Since Steve (the owner of the site) changed the rules relative to membership on the forum, new members have to register in order to conduct searches. They have no other choice. But, once they join and can conduct searches, they are not likely to be patient enough to read through hundreds of posts, or to even scan them, to be able to find what they think they are looking for. And if they can't handle baker's percents, as are prominently used in this thread, they are not likely to get very far. I am not even sure who is reading this thread now. At least among the posters, I think it is you and me and Gene and Chicago Bob, CDNpielover and Steve (Ev) and Fred. That is out of almost 7 billion people in the world .

Peter

Peter,

I understand that most people that are interested in clones of their favorite pizzas are ordinary folks just looking for a basic clone recipe that doesn’t involve much time. 

I see guests are on this thread and wonder who they might be out of the almost 7 billion people in this world. 

Norma

[norma427]

The idea of taking the pictures with my camera from my computer monitor didn’t work that well.  These are three of the pictures.  If I had more time today, I would try to read more about how to copy pictures from a website and try to understand more how to do that. Maybe another members can try, if they are interested.

Norma

[norma427]

Norma

[norma427]

Norma

[Jet_deck]

For whatever reason in pictures 48 and 50 she looks to be  putting lids on.
In picture 53 you can see a tall stack of white buckets with shrink wrap on them, but they look smaller than the ones she is "assembling"
Why do they have to make things so difficult?

[Chicago Bob]

This is out of almost 7 billion people in the world......I guess that makes us "special" then !! 

Bob

[CDNpielover]

i would be curious to see how many folks are trying the recipes and not posting results. 

[David Deas]

Peter,

I understand that most people that are interested in clones of their favorite pizzas are ordinary folks just looking for a basic clone recipe that doesn’t involve much time. 

I see guests are on this thread and wonder who they might be out of the almost 7 billion people in this world. 

Norma

I'm one.  But since I have a Mellow Mushroom down the street from me, I've had no interest in learning how to make something that I can so easily purchase.  It is, however, entertaining to watch you all go to work here.  Your passion is magnetic.

[norma427]

The MM#7 clone formulation worked well with the Groeb’s Golden A Molasses.  The sweetness in the rim was about right.

Norma

[norma427]

Norma

[Pete-zza]

Norma,

Can you compare the Groeb version of the MM#7 clone dough formulation with the other MM#7 clone dough formulations you have tried, and also in terms of the sweetness and color of the crust and crumb?

Peter