thanks everyone. the reason i posted is because of how great everyone here was with everyone else.
hard to find true friendly forums.
im some what of a novice. no wait, a compleeeete newb! lol
i watched a tv show where a guy tried to clone dominos. why he picked dominos ....eeesh.
but then i got thinking about mm. such a unique pizza and so far away. i use to live in raleigh nc and would go there every sunday and sit in the sun getting rid of a hang over. how i miss mm!
so i tried making pizza dough. plain ole dough.
your typical flour, water, yeast... and it tasted gross of coure.
i later tried a bread flower. some what better but still bad.
one big problem was the dough stretching. i would stretch it out and it was likevrubber
returning to its original form! lol
when i watched that show, he mixed/kneeded the dough for just a couple minutes.
i now know that was the problem. i need to go much longer.
i played with sweetners, liquids, and fermentation.
honey, molasses, brown sugar, milk, beer...
even oils. another mistake i make is not enough salt. im not a salt fan and i always discount it.
i bought the larger kitchen aid mixer recently.
i also drove 2 hours to get a bag of king arthers sir lance a lot flour.
IM DEDICATED!! lol
i have a normal stone, but quite honestly, my oven wasnt cutting it and i started stoking up the grill.
obvious heating issues there, but its been working ok. both methods require par baking.
im actually reading a dozen thread here about wfos. maybe make a small one or our deck outside.
i think im going to try a mm clone tonight.
i went to the store yesterday for molasses hunt.
they had four kinds.
grandmas original i think
another one that looked slightly generic that said ROBUST in big letters
and there was another one that was not mentioned in the 86 pages of this thread, however
what i did was look at the content and sugar content, and went with the one with the highest sugar. grandmas original. i also, just for the heck of it bought a bottle of agava.
im going to make two. one with molasses and one with half molasses half agava. or plus agava.
i also considered fermenting.
what if, they added more sweetner, then let the dough ferment one day before freezing.
this would increase the yeast from freezing off and feeding them after thaw.