Tonight, I made what turned out to be my closest copy to date of the 10” MM pizza (pepperoni) that I had this past August in Jacksonville Beach, Florida. The combination of sweeteners I used for this pizza was 7% Grandma’s Original molasses and 6% cheap, generic, store-brand clover honey. The form factor of the pizza was almost perfect, with a large bulbous rim surrounding a sunken interior, just as I had experienced with the MM pizza that I had in Florida. That is something I have struggled to produce with my prior MM clone dough balls for some time, although I suspect that with practice I have gotten somewhat better at achieving this result. The sweetness of the crust, which has been a topic of much discussion and experimentation in this thread, was pretty much as I remembered it, and the color and texture of the rim and crumb were also as I remembered them. There were even some fermentation blisters but not quite as pronounced as the crust of the MM pizza that I had in Florida. Also, the rim of my pizza was uniform in height. The rim of the MM pizza that I had in Florida had high and low spots.
The dough itself handled beautifully, better than any of the other MM clone doughs I have made to date. I think that the superior handling qualities helped achieve the sunken interior with the pronounced, bulbous rim that I have been striving to produce over the last few months. I had no trouble opening up the dough ball and stretching and tossing and spinning the skin. The steps I took to achieve these results were as follows. After making the dough (using my Cuisinart 14-cup food processor), I let it rest for about 15 minutes (to get some fermentation activity going) and then put it into the freezer compartment of my refrigerator. The dough was frozen for about six days. I decided to let the frozen dough defrost in the refrigerator for two days before using. The temper time (after I took the frozen dough ball out of the refrigerator) was about two hours, at a room temperature of around 76 degrees F. The dough at this point looked and felt like those I had seen in the various MM videos.
The pizza itself was baked on a pizza stone (Cordierite) that I had placed on the lowest oven rack position of my electric oven and preheated for about an hour at around 525 degrees F. It took six minutes to bake the pizza. I did not have to lift the pizza off of the stone to a higher oven rack position to achieve better top crust coloration. There was plenty of sugars in the dough to achieve good crust coloration, both top and bottom. There was exceptional oven spring, which helped create the bulbous rim.
Here are the particulars of the MM clone dough formulation, using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
|KABF/VWG Blend* (100%):|
Spring Water (53%):
Vegetable (Soybean) Oil (2%):
Cheap, Generic, Store Brand Clover Honey (6%):
Grandma’s Original Molasses (7%):
|203.4 g | 7.17 oz | 0.45 lbs|
107.8 g | 3.8 oz | 0.24 lbs
1.22 g | 0.04 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
4.07 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
4.07 g | 0.14 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
12.2 g | 0.43 oz | 0.03 lbs | 1.75 tsp | 0.58 tbsp
14.24 g | 0.5 oz | 0.03 lbs | 2.06 tsp | 0.69 tbsp
347 g | 12.24 oz | 0.77 lbs | TF = N/A
*The KABF/VWG Blend comprises 197.74 gram (6.98 ounces) King Arthur bread flour and 5.66 grams (0.20 ounces) Hodgson Mill vital wheat gluten
Note: The amount of dough is for a single 10” pizza, based on a nominal thickness factor of 0.15279; the “adjusted” hydration (to compensate for the water content of the molasses and the honey) = 55.6%; the “effective” hydration (that compensates for the oil) = 57.6%; the bowl residue compensation = 2%
It should be noted from the above that the thickness factor that corresponds to the amount of dough (12 ounces) for a single 10” pizza is 0.15279. That is a larger value than used to make a 14” pizza (0.118684) that Norma and others have been making under this thread. As previously discussed, MM does not use the same thickness factor for all of its pizza sizes. Also, as noted above, I have been using King Arthur bread flour and an amount of Hodgson Mill vital wheat gluten to achieve a total protein content of 14.2%. I used the Mixed Mass Conversion Calculator at http://foodsim.unclesalmon.com/
to calculate the amount of vital wheat gluten needed to achieve the 14.2% total protein content of the KABF/VWG blend. Those with high-gluten flour are likely to achieve even better results, although it might be necessary to adjust the formula hydration slightly when using high-gluten flour.
I will be interested in what Norma learns from Melody at MM on the honey issue. My present view is that MM may well be using a second sweetener to supplement the molasses in its dough, particularly since Norma and the rest of us have tried just about every type and form of molasses, in several different amounts, without getting the distinct sweetness in the crusts of our pizzas while keeping the color of the dough and finished crust in the proper range. MM would have to be using a super-duper, super-sweet molasses to avoid having to supplement it with another sweetener. If MM is not using honey, my choice as an alternative to honey would be raw cane sugar (turbinado), which is not a “refined white sugar” from what I have been able to determine. I would start with 4% raw cane sugar and about 8-9% Grandma’s Original molasses.