Author Topic: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?  (Read 202816 times)

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Offline Jet_deck

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #725 on: November 17, 2011, 02:02:27 AM »
Tonight, I made what turned out to be my closest copy to date of the 10Ē MM pizza (pepperoni) that I had this past August in Jacksonville Beach, Florida.
Peter


Peter, for those of us who have never had a genuine MM pizza, will you post a picture of your results?  Sooner or later, or whenever you get a chance. Otherwise, I will just take your word for it.  ;D :chef:


Thanks.
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #726 on: November 17, 2011, 09:11:35 AM »
Thanks everyone for your remarks.

I was somewhat hesitant to post my latest dough formulation because, in projects like this, I prefer to wait until I have achieved the objective before presenting everything to the reader. However, in this case, after coming up with about fifteen different MM clone dough formulations, I felt that the pieces all fell into place better with the latest dough formulation that with all the others. I don't know if I mentioned it before, but all of my MM clone pizzas have been 10" pepperoni pizzas. The MM pizza I had in Florida was a 10" pepperoni pizza and that became my benchmark against which to compare all of my clones. That has also allowed me to be able to compare all of my MM clone pizzas with each other on an apples-to-apples basis. All of my MM clones have used the same amount of dough and essentially the same amounts of sauce and cheese and the same number of pepperoni slices. My memory of the MM pizza I had in Florida is still quite vivid, but my tastebuds have been exposed to so many of my MM clones that I am not sure whether I am now reverse engineering and cloning my own MM clones rather than the original MM pizza I had in Florida :-D. Maybe others who decide to try the latest MM clone dough formulation and who have had many real MM pizzas will be able to tell us whether the latest dough formulation has any merit as a legitimate MM replica.

The above said, there are limitations to what I have done. That is why I have played more of a "consulting" role to Norma (and sometimes other members) because she had been making 14" pizzas (with a smaller thickness factor value), using the right flours (high-gluten), commercial molasses and other sweeteners that the rest of us do not have available to us, and she has a commercial deck oven, which she has been gracious enough to use to make MM clones that are more likely to replicate those of MM as opposed to what we can coax out of retail level ingredients and a standard home oven. So, if Norma ever hits the mark and comes up with the real deal in her deck oven, it should be easier to move the process from the deck oven to the home oven than if the original were baked in a different type of oven, for example, a conveyor oven. In Norma's case, she may also end up with a dough formulation that she can use at market. For all the good things that Norma has done for this forum, I would like nothing better than for her to be able to get something out of this thread that helps her pockebook.

For now, I'd like to see resolution on the honey matter and also to know whether MM is using an organic flour. The answers may force us to move in another direction.

Peter

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #727 on: November 17, 2011, 10:05:43 AM »

When the pizza arrived, I approached it as though I was performing an autopsy. I examined all of the physical, coloration and textural characteristics of the pizza, and I smelled and tore apart and tugged and stretched the crust and crumb, and tasted all of the components, isolating them for taste purposes as much as I could. Based on the notes I took, here is my critique.

Peter


Peter,

Lol, I thought when you posted about your visit to MM, and your autopsy on the pizza, and you later posting about having the MM pizza etched in your mind forever, you wouldnít have problems with knowing if you clone attempts were like the real MM pizzas.  :-D I never would have thought you might have been trying to reverse-engineer you own clone MM pizzas.  All kidding aside, I think you did a great job on this thread helping me and other members really find all the information and formulas we needed to move forward.  Without you, this thread would have never really moved forward.  I appreciate all your help on this thread.  You are the mastermind of reverse-engineering pizzas.  :chef: I donít think anyone will ever be able to compare what you are able to do.  At least in my limited opinion I wouldnít think you need a deck oven for the MM style of pizza from all your experiments, other members experiments, and my couple I did at home in my anemic home oven.  After I try a couple more times, I also will try another pizza in my home oven. 

I do hope someday to be able to offer the MM style pizzas at market.  Whether I will be successful with selling a pizza like a MMís is another story.  Hopefully customers will like a MM style of pizza.

Do you want me to try your last formula for this coming week?  I made a mistake last week, and used the Brer Rabbit Mild Flavored molasses instead of the Grandmaís Original Molasses in the formula, but the Brer Rabbit Mild Flavored molasses with honey did work out okay for me. 

Norma
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #728 on: November 17, 2011, 10:49:54 AM »
Do you want me to try your last formula for this coming week?  I made a mistake last week, and used the Brer Rabbit Mild Flavored molasses instead of the Grandmaís Original Molasses in the formula, but the Brer Rabbit Mild Flavored molasses with honey did work out okay for me. 

Norma,

That is up to you. I didn't know if you wanted to wait first to hear back from Melody at MM before proceeding to the next attempt. However, if you decide to move ahead anyway, you could try the dough formulation I posted but use the thickness factor for the 14" size pizza. You will also have to make a slight adjustment to the formulation if you plan to use the Morton's Kosher salt. You might also stick with the formula hydration value I posted since you indicated that your last MM clone pizza was not as stiff or dense in the rim as you wanted. I found that the last MM clone dough with two days of defrosting/fermenting in the refrigerator and with two hours of tempering at room temperature worked out very well. The dough ball didn't go crazy with rising as it warmed up but it did expand in a noticeable way. The dough did not feel stiff. It actually felt somewhat soft. I thought that that might work against me and produce a skin that would be too extensible but that was not the case at all. I worked hard to get the rim as large as possible while keeping the rest of the skin as thin as possible and that no doubt helped create the bulbous rim that I remembered when I had the original MM pizza in Florida. My recollection from seeing pizzas that other MM patrons ordered while I was at the Florida MM location is that the rims of those pizzas were also large and with sunken centers even with the smaller values of thickness factors. Maybe that is how all of the pizzas at the Florida MM location are supposed to be made.

Thank you also for your nice remarks. But you shouldn't minimize your contributions to the effort. With so little information to go on, reverse engineering and cloning the MM dough would have been painful without your input, and the input of the other active members on this thread as well. I think we have all learned an enormous amount from our collective efforts, even from all the dead ends and blind alleys we went down. If MM had been more forthcoming and clarified what it was doing in a more timely manner, and held a tighter rein on what its franchisees and article writers said about the MM dough, we would have been spared a lot of unnecessary research and experimentation. I think that their preoccupation with growing the chain caused them to take their eye off of what was being said and reported on their dough and pizzas. Of course, they weren't expecting that there would be some crazy people out there such as ourselves trying to decipher their products and to whom they owed no duty or obligation.

Peter

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #729 on: November 17, 2011, 02:37:45 PM »
Norma,

That is up to you. I didn't know if you wanted to wait first to hear back from Melody at MM before proceeding to the next attempt. However, if you decide to move ahead anyway, you could try the dough formulation I posted but use the thickness factor for the 14" size pizza. You will also have to make a slight adjustment to the formulation if you plan to use the Morton's Kosher salt. You might also stick with the formula hydration value I posted since you indicated that your last MM clone pizza was not as stiff or dense in the rim as you wanted. I found that the last MM clone dough with two days of defrosting/fermenting in the refrigerator and with two hours of tempering at room temperature worked out very well. The dough ball didn't go crazy with rising as it warmed up but it did expand in a noticeable way. The dough did not feel stiff. It actually felt somewhat soft. I thought that that might work against me and produce a skin that would be too extensible but that was not the case at all. I worked hard to get the rim as large as possible while keeping the rest of the skin as thin as possible and that no doubt helped create the bulbous rim that I remembered when I had the original MM pizza in Florida. My recollection from seeing pizzas that other MM patrons ordered while I was at the Florida MM location is that the rims of those pizzas were also large and with sunken centers even with the smaller values of thickness factors. Maybe that is how all of the pizzas at the Florida MM location are supposed to be made.

Thank you also for your nice remarks. But you shouldn't minimize your contributions to the effort. With so little information to go on, reverse engineering and cloning the MM dough would have been painful without your input, and the input of the other active members on this thread as well. I think we have all learned an enormous amount from our collective efforts, even from all the dead ends and blind alleys we went down. If MM had been more forthcoming and clarified what it was doing in a more timely manner, and held a tighter rein on what its franchisees and article writers said about the MM dough, we would have been spared a lot of unnecessary research and experimentation. I think that their preoccupation with growing the chain caused them to take their eye off of what was being said and reported on their dough and pizzas. Of course, they weren't expecting that there would be some crazy people out there such as ourselves trying to decipher their products and to whom they owed no duty or obligation.

Peter

Peter,

Melody didnít call me back as of now, but if she doesnít call me back today, I will call again tomorrow. If I canít find out any information about if MM is using honey in their dough, I will give your formulation a try for my next attempt.

I can understand it would make sense if I use your formulation, I should stick with the formula hydration value you posted, since my last attempt wasnít as dense, or stiff in the rim as I wanted.   I was glad to hear you did get a bulbous rim you have been wanting to achieve, even if it was hard work.  I think from looking at different pictures from the different MM locations, all the rims arenít as bulbous as others are.

It doesnít matter to me if I research or do experiments, if in the end a decent MM clone can be made.  Every active member on this thread has helped a lot.  I donít think MM would think there would be crazy enough people to try and clone their pizza dough.  I also enjoy a thread where a member or members are trying to reverse-engineer a certain style of pizza, because much can be learned from each experiment.

I forgot to post something about my last attempt, in I used more garlic powder with the melted butter.  That seemed to make my rim crust a little more shiny.  I had wanted to add a little honey to the garlic powder butter mixture to see if that would give a shiner rim, but I didnít have time to try that.

I wanted to ask you if you ate a reheated slice of your last attempt and if it reheated well?  In my last experiment the slice did seem to reheat like a real MM slice. 

Norma
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #730 on: November 17, 2011, 03:08:04 PM »
Norma,

From my experience, it can take Melody a week or two to return phone calls. When I did not hear back from her on one of our exchanges, after about a week I left her a follow-up voicemail message. I was about to give up when, the following week, she called me back. She apologized and said that she had been very busy and was returning a bunch of phone calls.

I have not as yet reheated a slice from the latest MM clone pizza. I am tying to avoid overdosing on the MM pizza, which is the only type of pizza I have made in the last few months. If I called 911 and told the dispatcher that I overdosed on MM clone pizza, they would perhaps think it is a prank and laugh at me and hang up :-D. Eventually, my son or a neighbor or someone else would find my body on the floor with a leftover slice of MM pizza clutched in my hand.

Peter

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #731 on: November 17, 2011, 03:22:12 PM »
Norma,

From my experience, it can take Melody a week or two to return phone calls. When I did not hear back from her on one of our exchanges, after about a week I left her a follow-up voicemail message. I was about to give up when, the following week, she called me back. She apologized and said that she had been very busy and was returning a bunch of phone calls.

I have not as yet reheated a slice from the latest MM clone pizza. I am tying to avoid overdosing on the MM pizza, which is the only type of pizza I have made in the last few months. If I called 911 and told the dispatcher that I overdosed on MM clone pizza, they would perhaps think it is a prank and laugh at me and hang up :-D. Eventually, my son or a neighbor or someone else would find my body on the floor with a leftover slice of MM pizza clutched in my hand.

Peter

Peter,

Thanks for telling from your experiences with Melody that it can take a week or two for her to return phone calls.  I can imagine she is very busy.  I will wait until next week, if I donít hear from her, to leave a follow-up voice mail.

Lol, that was hilarious what you posted about overdosing on your MM clones.  :-D I donít think any of the members of his forum would want you to overdose on MM clones.  :o I wonder at times about me eating too much pizza.  On Tuesday, I had tried some of the preferment Lehmann dough pizzas, a tiny piece of a Greek pizza, MM clone, Luigi clone, Mackís clone, and then Steveís two Neo-Neopolitan experiments.  At least my stomach could stand all the pizzas.  Maybe I better watch how much pizza I also consume.

Norma
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Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #732 on: November 17, 2011, 10:22:18 PM »
I sent an email to Paulette from Domino Specialty Ingredients, to see if she had the chance to visit Mellow Mushroom while she was in Washington DC.  I told her about having to add either brown sugar or honey to the formula to be able to achieve the same sweetness in the crust as MM pies. I told Paulette I had added up to 10% molasses in the formula and the crust didnít have any sweetness in the crust. Paulette said she never got the chance to visit MM, but said she can tell me that molasses will not give the sweetness alone.  She then asked if it was possible that MM might add an artificial sweetener.  I will reply to Paulette, but thought what she said was interesting.

Norma
« Last Edit: November 17, 2011, 10:27:02 PM by norma427 »
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Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #733 on: November 18, 2011, 10:44:16 AM »
Melody called me this morning from MM.  She said no honey is used in their pizza dough and the pizza dough is all vegan, but another sweetener is used.  I told Melody I had read on the internet that molasses was used in their pizza dough.  I asked her is molasses is the sweetener, and she said yes.  I didnít know where to take the questioning from there, because she already told me the molasses was the sweetener. I should have worded my questioning differently.  I then told Melody that I am always searching for products that contain organic ingredients and wondered if the flour they used for their pizza dough is organic.  She said no, their flour isnít organic, but they do use a high quality wheat flour in their pizza dough.  Melody said in the next few years they are going to be switching over to all organic products, even in their pizza dough.  I then asked Melody since I couldnít find any nutrition facts for their products if sometime they might provide them.  Melody then said they do provide nutrition facts for all their products.  I asked her were they were, because I couldnít find them.  She said they are on the website.  I didnít want to be ďA doubting ThomasĒ because Melody did answer my questions, so that was the end of the call. 

Norma
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #734 on: November 18, 2011, 01:16:59 PM »
Norma,

At least you got answers to a couple of our questions. It seems to me that in one of my conversations with Melody she said that they were putting some kind of nutrition information on their website. But when I went to a couple of their websites, where I saw links to Gluten-Free, Allergens and Nutrition, I couldn't get any of them to open up. I also tried to download their menu and the link for that didn't work either. Maybe you will have better luck than I. But if you can't get the information either, and you don't mind calling Melody back, it might be worth a telephone call to let them know that their website isn't working properly. I had no problem with any of the other links on their websites.

Peter

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #735 on: November 18, 2011, 05:14:32 PM »
Norma,

At least you got answers to a couple of our questions. It seems to me that in one of my conversations with Melody she said that they were putting some kind of nutrition information on their website. But when I went to a couple of their websites, where I saw links to Gluten-Free, Allergens and Nutrition, I couldn't get any of them to open up. I also tried to download their menu and the link for that didn't work either. Maybe you will have better luck than I. But if you can't get the information either, and you don't mind calling Melody back, it might be worth a telephone call to let them know that their website isn't working properly. I had no problem with any of the other links on their websites.

Peter

Peter,

The links donít work for me either. I did call Melody again, and the receptionist answered the phone.  I told the receptionist that I was having problems accessing Allergens and Nutrition on their website at http://www.mellowmushroom.com/index.php#/menu I also told the receptionist that I had spoke with Melody this morning and she told me I could access that information.  The receptionist then tried to get contact Melody, but she wasnít in.  The receptionist then also tried and couldnít access the information.  I asked her if this information on MM website is new and she said yes, that she wasnít even aware it was there until the last few days, but hadnít tried it. I guess they must be working on it.  I did leave Melody another voicemail and told her I couldnít get the information for Allergens, Nutrition, and Gluten-Free.  I will wait and see if Melody calls me back to let me know when anyone can access that information.

Maybe Mayu Arita (Senior Manager of Social Media & Web), also could be of some assistance of why those functions arenít working.  She is part of the MM team at http://www.mellowmushroom.com/index.php#/about/team

Maybe if they do provide that information it might help us.  Do you have any other questions you want me to ask Melody when she calls me back?

Norma
« Last Edit: November 18, 2011, 05:18:18 PM by norma427 »
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Offline Jet_deck

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Offline norma427

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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #738 on: November 18, 2011, 06:25:50 PM »
I did leave Melody another voicemail and told her I couldnít get the information for Allergens, Nutrition, and Gluten-Free.  I will wait and see if Melody calls me back to let me know when anyone can access that information.

Maybe if they do provide that information it might help us.  Do you have any other questions you want me to ask Melody when she calls me back?

Norma,

I took a quick look at the MM Nutrition information using the link that Gene provided. One of the useful items that seems to be missing is the total weights of their pizzas. Only the number of slices are given for their pizzas. Also, mozzarella cheese and toppings are handled separately but there is no easy way to know how many servings or amounts of the mozzarella cheese and toppings are used on each pizza. I will have to study the information more closely to see if I can decipher the kinds of numbers that I look for. Knowing the dough ball weights should be helpful as part of this exercise but it is hard to know at this point how useful that information will be especially in the absence of the total weight numbers mentioned above. I did not see any information directed solely to the doughs/crusts for their pizzas or for the sauces used on the pizzas.

I don't have any more questions for you to ask Melody at this point. Maybe some will come out of my review of the MM Nutrition information.

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #739 on: November 18, 2011, 06:55:07 PM »
Norma,

When you reported on your visit to the MM DC location, you mentioned that the pretzels were made from a small dough ball. Do you recall how many pretzels could be made out of that dough ball? For example, was it a half-order or a full-order and how many pretzels are there in a half-order (from the MM Nutrition Facts, I would say that there are three pretzels in a half-order)?

Peter
« Last Edit: November 18, 2011, 08:15:16 PM by Pete-zza »

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #740 on: November 18, 2011, 08:14:41 PM »
Norma,

When you reported on your visit to the MM DC location, you mentioned that the pretzels were made from a small dough ball. Do you recall how many pretzels could be made out of that dough ball? For example, was it a half-order or a full-order and how many pretzels are there in a half-order?

Peter

Peter,

When I visited MM DC location we ordered a half order of pretzels.  If my recollection is okay there were three pretzels made of the small dough ball. 

Norma
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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #741 on: November 18, 2011, 08:27:30 PM »
Peter,

If it helps at all, I posted the pictures of the girl cutting the pretzels out of the small dough ball at Reply 418 http://www.pizzamaking.com/forum/index.php/topic,3940.msg157599.html#msg157599
and the pretzels that came to our table at Reply 430 http://www.pizzamaking.com/forum/index.php/topic,3940.msg157612.html#msg157612

Norma
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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #742 on: November 18, 2011, 08:34:30 PM »
Norma,

Thank you. I remembered that you had posted on the MM pretzels and went back to see the posts you referenced but I wanted to be sure of the number of pretzels in a half-order. Also, in the meantime, I did some quick calculations using the MM Nutrition Facts and confirmed that a small dough ball is used to make the pretzels. In your case, did you get the pretzels with the butter and Parmesan cheese? And, did you detect any garlic?

Peter

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #743 on: November 18, 2011, 08:49:23 PM »
Norma,

Thank you. I remembered that you had posted on the MM pretzels and went back to see the posts you referenced but I wanted to be sure of the number of pretzels in a half-order. Also, in the meantime, I did some quick calculations using the MM Nutrition Facts and confirmed that a small dough ball is used to make the pretzels. In your case, did you get the pretzels with the butter and Parmesan cheese? And, did you detect any garlic?

Peter

We got the half order of pretzels with garlic butter and Parmesan. I couldn't detect the garlic on the soft pretzels. Wow, you sure are fast at doing the calculations from the MM Nutrition Facts!   :o

Norma
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Offline Biz Markie

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #744 on: November 18, 2011, 10:01:54 PM »
Looks like I'm rather late to the party!  I emailed MM and they stated there is no honey in their dough.

The whole sweetness thing is just so weird.  I have had pies within the past few months from different MM locations and they were not the same.  One was sweeter than the other, but not sure even the "sweet" one was all that sweet. 


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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #745 on: November 19, 2011, 08:07:12 AM »
I was thinking about molasses, and not being able to achieve a sweet taste in the crust using molasses alone.  I wonder if a product such as Golden Barrel Supreme Baking Molasses http://www.dutchvalleyfoods.com/products/sugars-and-sweeteners/syrups-molasses/260069/golden-barrel-supreme-baking-molasses-5-gal-585lb
that has cane juice first in the ingredients, and blackstrap molasses as the second ingredient, would give any sweetness in the finished crust of a pizza.  I think blackstrap molasses does give more of a molasses flavor. Does anyone know anything about how this Golden Barrel Supreme Baking Molasses, and if it might work, in making the crust the right color and also the right sweetness?  I know this is probably a wild guess, but thought it was interesting since cane juice is the first ingredient.

I donít know if the Golden Barrel product is anything like Dark Cane Syrup, but in this article it explains that Dark Syrup is sweeter than molasses. http://www.ehow.com/info_8584737_difference-dark-cane-syrup-molasses.html

The reason I am posting about this is I read an article that vegans arenít supposed to eat brown sugar either, at http://www.thisdishisvegetarian.com/2011/03/anxiety-free-vegan-baking-guide-to.html  and under sweeteners, it says that a good substitute for sweeteners is blackstrap molasses and evaporated cane juice.


Norma
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Offline Biz Markie

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #746 on: November 19, 2011, 08:30:16 AM »
Thanks for sharing that, Norma.  The product you mention almost seems like a syrup and not truly molasses.  It contains molasses, but it's not "molasses."

I think the difficulty is that there are so many molasses products out there.  We have no way of knowing what MM is using unless we get some inside info, I suppose.

It's probably already been said, but we may just have to settle for a pseudo-clone that gets the flavor, color, and texture even if using ingredients MM doesn't use.

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #747 on: November 19, 2011, 08:44:48 AM »
Thanks for sharing that, Norma.  The product you mention almost seems like a syrup and not truly molasses.  It contains molasses, but it's not "molasses."

I think the difficulty is that there are so many molasses products out there.  We have no way of knowing what MM is using unless we get some inside info, I suppose.

It's probably already been said, but we may just have to settle for a pseudo-clone that gets the flavor, color, and texture even if using ingredients MM doesn't use.

Biz,

I have looked at the Golden Barrel Supreme Baking Molasses (in a smaller container) at my local supermarket or Country Store, but never really thought about the ingredients.  When I picked up a container and tried to see how thin it was it looked fairly thick, but I wouldnít know that until a container would be opened. 

I also know there are so many molasses products out there and we probably will never know what MM really uses.

I think I would purchase a bottle of the Golden Barrel Baking Molasses, just to see what kind of crust it produces, but I wouldnít know how much to add in the formula.

We might have to settle for a different kind of clone, but it is also interesting to explore the possibilities.  :-D

Norma
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Offline Biz Markie

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #748 on: November 19, 2011, 09:01:15 AM »
Definitely!  I haven't seen that product in stores in my neck of the woods but if I did, I'd probably be inclined to try it.  Sounds yummy!

There are several types of "country syrup" products on shelves around here, but I've generally eschewed them because they have HFCS or something similar typically.

Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #749 on: November 19, 2011, 09:09:04 AM »
Norma,

That is very good thinking on your part on the Golden Barrel product. In fact, after looking at the MM Nutrition Facts and the "sugars" used in some of the MM baked products (like pretzels and some of their basic/simple pizzas), I was thinking along the same lines. I believe that honey is complementary to molasses since it has 15 grams of sugars for a 21-gram tablespoon (which makes it a sweeter product compared with most other natural sweeteners), and I think that it is a good choice for the home pizza maker attempting an MM clone, but there are other sweeteners, both natural and refined, that can be used with molasses without throwing off the color of the final dough and crust yet provide the desired degree of sweetness.

The MM "sugars" numbers that I examined in the MM Nutrition Facts seem to be less than what I have used in my MM clone dough formulations or that I gave to you to try. That leads me to believe that there may be a really sweet sweetener that is used along with the molasses to achieve the desired degree of sweetness in the finished crust without throwing off the color. The Golden Barrel product you cited might be one such product but I was thinking of something like the Steen's cane syrup or the Golden Granulated Evaporated Cane Juice Syrup product that you received as a sample and deemed to be "sickeningly sweet" (at Reply 527 at http://www.pizzamaking.com/forum/index.php/topic,3940.msg158080.html#msg158080). My other guess at the moment is raw cane sugar (turbinado). I, too, would rule out brown sugar inasmuch as it is usually molasses with refined white sugar. Also, if MM is thinking of going organic with some of its ingredients, I can't imagine that they would be using something like high fructose corn syrup/corn syrup or an artificial sweetener. The Golden Barrel product you cited, or one like it, may be a candidate because it is called a "baking molasses" even though it apparently contains more cane juice than molasses. The sugars in that product are 13 grams for a 20-gram tablespoon. One would have to do some testing to see how much of that product would be needed to achieve both the desired degree of sweetness and the desired degree of dough/crust coloration. Then one can examine the "sugars" in that quantity and compare it with the MM Nutrition Facts.

I may learn more once I have had a chance to look at the MM Nutrition Facts more closely. That may take a while because I have some questions on some of the Nutrition Facts that can only be answered by MM. I plan to send an email to them once I collect the questions I want to ask.

Peter


 

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