Author Topic: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?  (Read 217289 times)

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Offline Chicago Bob

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1800 on: July 28, 2012, 12:55:29 PM »
Bob,

Different MM locations do have lots of neat artwork.  I think I saw a picture at that MM location,  (referenced in the link) that you could sit in a bus inside their pizzeria.  8)  That was on their facebook page.

Norma
Ha!  That sounds like MM alright....my local one is a pretty groovy scene inside too man.  8)  I'll post up some pics next time I'm there my sister!    :-D
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Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1801 on: July 28, 2012, 02:15:24 PM »
Ha!  That sounds like MM alright....my local one is a pretty groovy scene inside too man.  8)  I'll post up some pics next time I'm there my sister!    :-D

Bob,

Next time if you are at MM with your sister, try to get some pictures of the dough balls and look how fermented the dough balls look if you can.  A few pictures of your MM location pizzas might also be helpful.

Norma

Offline Chicago Bob

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1802 on: July 28, 2012, 02:52:18 PM »
Bob,

Next time if you are at MM with your sister, try to get some pictures of the dough balls and look how fermented the dough balls look if you can.  A few pictures of your MM location pizzas might also be helpful.

Norma
Sounds hip sista!!!  :-D
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Offline kerty9

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1803 on: July 28, 2012, 07:11:18 PM »
Peter

I do not have access to high Gluton flour.

But I do have KA AP flour, KA Bread Flour and Kaputo 00 pizzeria flour and also vital wheat Gluton flour.

How much I would need to mix vwg to these flours to derive high gluton flour for 14' MM#7 pie. Would it affect hydration formula of MM#7? Thanks 

Offline Kamado Pizza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1804 on: July 30, 2012, 12:50:07 AM »
Ha!  That sounds like MM alright....my local one is a pretty groovy scene inside too man.  8)  I'll post up some pics next time I'm there my sister!    :-D

I've lived in and around Atlanta since 1986.  Some of the old MMs have been remodeled.  I remember a couple in town that were like walking into a cave...dark and dank.  Some of the old artwork in the older ones in town was definitely more along the groovy Hippy scene with murals mushrooms smoking from hooka pipes.  Much different than the stores now.  Especially out here in the suburbs.
« Last Edit: July 30, 2012, 12:53:25 AM by Kamado Pizza »

Offline Chicago Bob

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1805 on: July 30, 2012, 09:27:34 AM »

Yeah, time has a way of sometimes mess'in up a good thing.   8)
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1806 on: July 30, 2012, 02:47:21 PM »
Peter

I do not have access to high Gluton flour.

But I do have KA AP flour, KA Bread Flour and Kaputo 00 pizzeria flour and also vital wheat Gluton flour.

How much I would need to mix vwg to these flours to derive high gluton flour for 14' MM#7 pie. Would it affect hydration formula of MM#7? Thanks  

kerty9,

If you do not have any high-gluten flour on hand, I think you can go with the King Arthur bread flour (KABF) alone, in which case you can decrease the formula hydration by about 1%. If you want to replace part of the KABF with vital wheat gluten (VWG) so that the effective protein content is around 14.2%, you can use the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/ to determine how much vital wheat gluten you will need to achieve that result. I used a combination of KABF and vital wheat gluten mainly for testing and experimental purposes, simply to have an effective protein content that is the same percentage-wise as a high-gluten flour. With a KABF/VWG blend, you don't really need to change the formula hydration so long as you are using the expanded dough calculating tool.

For a 14" MM clone, you will want to be sure that you are using the correct dough ball weight or thickness factor for that size.

You don't want to use the Caputo 00 flour. It might work but some changes would most likely be necessary.

Peter

Offline kerty9

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1807 on: August 04, 2012, 06:13:39 PM »
kerty9,

If you do not have any high-gluten flour on hand, I think you can go with the King Arthur bread flour (KABF) alone, in which case you can decrease the formula hydration by about 1%. If you want to replace part of the KABF with vital wheat gluten (VWG) so that the effective protein content is around 14.2%, you can use the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/ to determine how much vital wheat gluten you will need to achieve that result. I used a combination of KABF and vital wheat gluten mainly for testing and experimental purposes, simply to have an effective protein content that is the same percentage-wise as a high-gluten flour. With a KABF/VWG blend, you don't really need to change the formula hydration so long as you are using the expanded dough calculating tool.

For a 14" MM clone, you will want to be sure that you are using the correct dough ball weight or thickness factor for that size.

You don't want to use the Caputo 00 flour. It might work but some changes would most likely be necessary.

Peter

Thanks Peter

I went with 300g KABF and 15g VWG  along with rest of MM#6 formula for 14' pie. I couldn't figure out how to use Mixed Mass Percentage Calculator, so I went with a guesswork in determining KABF and VWF portions. I also didn't have enough lead time, so I froze the dough ball for only 12 hours, and have it defrosting only for 48hours before I will have to take out to make the pie this Sunday.

This is my first attempt at making MM at home. I had my first MM just a few week ago while vacationing in Pegion Forge near Gatlinburg, TN  and I was very impressed by it. I live in Chicago and we don't have any MM franchise here. So my family will be very happy even if my attempt gets it 70%-80% close enough.

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1808 on: August 04, 2012, 06:34:05 PM »
kerty9,

I don’t know if this will help you with future attempts at a MM pizza, but at Reply 331 http://www.pizzamaking.com/forum/index.php/topic,14928.msg152801.html#msg152801 is where scott123 explained to me how to use the mixed mass calculation tool.

Best of luck with your first MM attempt!

Norma

Sorry, that might not help you if you are using VWG.  If you need more help, let me know.
« Last Edit: August 04, 2012, 06:36:40 PM by norma427 »


Offline kerty9

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1809 on: August 05, 2012, 02:57:09 AM »
kerty9,

I don’t know if this will help you with future attempts at a MM pizza, but at Reply 331 http://www.pizzamaking.com/forum/index.php/topic,14928.msg152801.html#msg152801 is where scott123 explained to me how to use the mixed mass calculation tool.

Best of luck with your first MM attempt!

Norma

Sorry, that might not help you if you are using VWG.  If you need more help, let me know.

Thanks Norma.

That link indeed helped me learn how to use the calculator and how much to portion VWG to get 14.2% with KABF. The calculator will be really helpful in my future attempts. My current attempt, however, will indeed need lots of luck. Based on the calculator, I should have used only half the VWG than what I used. I forgot to use spring water too. Plus I am using shorter frozen time(12hr) and cold ferment time(48hr) - So I do not have high expectations. And my family also does not know that what I am making is supposed to taste like MM.  Will try again next week.

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1810 on: August 05, 2012, 09:55:32 AM »
I don't think it will matter if your froze your dough for 12 hours.  I did that before.  I really don't think the spring water matters either.  Your vwg is what is probably off though.  Good luck this week and next!      Norma                                                            v

Offline rcbaughn

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1811 on: August 29, 2012, 07:47:33 PM »
Even though you are thinking about using only a starter in the future as a leavening agent, eschewing wet and dry commercial yeast is a vow of abstinence I have heard many times before but rarely fulfilled or honored. Those who come close are likely to be avid bread makers who have the time to maintain their starters so that they are always at their beck and call. I think that natural starters have a high position in the spectrum of leavening agents, but I also have a great deal of respect for other forms of yeast. To me, they are all tools in the toolbox.

Peter

Peter I know this was posted a long while ago but I want to back up what you said here....... I have been using commercial IDY and ADY more than ever these days. LOL, I guess it has to do with school time constraints and everything else going on. I still pull out the Ischia to add flavor to doughs, but rarely do I use it as the sole leavening in my breads and pies. I usually use it right out of the fridge and add a 1/4 cup or so just to give the recipe that bit of tang that you just can't get from a quickly leavened dough. It seems to be working well for flavor, although I am not getting the browning that I want which I guess can only come from a longer ferment time. Still though, the food has been satisfactory and that all that matters right now. When time eases up or I graduate I'll be able to get back into the swing of trying to learn the secrets of baking with starters only. Long way to go.
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Offline fuzzy*owl

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1812 on: September 13, 2012, 10:00:22 PM »
I have been reading this thread very slowly for the last week.  (I have two kids, and one is an infant.)

I just had to tell you that today on 'Good Eats', Alton Brown did a show that was all about Molasses!  It made me think of y'all.  If you want to look it up, it was on the Food Channel.

I'm only on page 20 of this thread, and found this site in my search for the MM dough recipe.  It's been so uch fun to read so far.

Norma, you are just adorable.  Pete!  You are a brillant man.  Biz, I love hearing about your 'taste-testers' at home.

Hopefully, I'll eventually make it through this thread, and can give my own MM dough a try.

Offline Chicago Bob

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1813 on: September 13, 2012, 10:44:50 PM »
looking ahead to that fuzzy....thank you
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Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1814 on: September 14, 2012, 07:58:57 AM »

I have been reading this thread very slowly for the last week.  (I have two kids, and one is an infant.)


I'm only on page 20 of this thread, and found this site in my search for the MM dough recipe.  It's been so uch fun to read so far.


Hopefully, I'll eventually make it through this thread, and can give my own MM dough a try.


fuzzy*owl,

I congratulate you for trying to read though all these pages.  ;D Instead of going though this whole thread if you don’t want to, you might look at Peter’s post at Reply 1768 http://www.pizzamaking.com/forum/index.php/topic,3940.msg196286.html#msg196286

My following post at Reply 1769 http://www.pizzamaking.com/forum/index.php/topic,3940.msg196291.html#msg196291 has the link to the MM#7 formulation I used, set-forth by Peter.  If interested, you can also see my Reply at 1775 that Brer Rabbit mild molasses or Grandma’s Original molasses works well in the MM#7 formulation.

Peter also has post right after that where he adds how much IDY to use to make a roughly two-day cold fermented MM dough, instead of freezing a dough ball.

Norma

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1815 on: October 25, 2012, 07:47:56 AM »
If anyone is interested, it looks like Mellow Mushroom has a new ad campaign.  It is called “Follow Us and We Will Follow You!”

http://adland.tv/commercials/mellow-mushroom-pizza-bakers-follow-us-and-we-follow-you-compilation-2012

http://www.mediapost.com/publications/article/185907/out-to-launch.html?print

http://news.silobreaker.com/mellow-mushroom-follow-us-and-well-follow-you-5_2266066412239847424

If anyone wants to scroll down in the below link it can be seen where MM follows people.

http://adland.tv/Commercials

http://adsoftheworld.com/media/online/mellow_mushroom_pizza_bakers_mellowmushroom_follows_acplyler



http://pinterest.com/mellowmushroom/

There are also other things to follow on  Follow US and We Will Follow You. 

http://pinterest.com/mellowmushroom/mellow-mothership/

This is one MM location where people can follow MM on twitter.

https://twitter.com/MellowNWArk   I guess all MM locations offer this:

Free pretzels! Now when you follow Mellow Mushroom, we follow you. ...
FollowMellow.com for a free order of pretzels and a chance to win free pizza for a
year!

Some people on facebook posted they tried to enter their information and they never got a code and when they clicked to “get the code again” button it said they could only enter once and they needed help in entering.  MM said to send them an email at web@mellowmushroom.com.

Mel must be everywhere.  :-D

Mellow Mushroom Takes Social Media “Stalking” Beyond The Internet
http://www.fastcocreate.com/1681818/mellow-mushroom-takes-social-media-stalking-beyond-the-internet

Norma

Offline Jet_deck

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1816 on: October 25, 2012, 10:14:58 AM »
FWIW, I am not done on my attempt to find what "molasses" they use.  I will find out.  Just let me get back to Atlanta.
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Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1817 on: October 25, 2012, 10:54:51 AM »
FWIW, I am not done on my attempt to find what "molasses" they use.  I will find out.  Just let me get back to Atlanta.

Gene,

I for one, sure would be interested in what molasses MM uses.  Good luck in your search and have fun!!  ;D

Norma

Offline BrianM

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1818 on: November 13, 2012, 11:56:17 AM »
Just wanted to say Thanks to the folks who've contributed to this thread.  Found it on a Google search, have made it twice (from the PJ clone, replacing the sugar with molasses).  I deviated with the use of Lily White flour and found that a 1:1 replacement ratio wasn't enough so I upped the molasses to 20g.  I felt that brought the right color and Taste, though the chewiness is less.  This was using Brer Rabbit branded molasses (good enough for my BBQ sauce, good enough for my pizza).  I'm planning on adding VWG to the next attempt.

Anyway, as I sad above, Thank You.  Here was the latest yumminess....  fully wife approved.   ;D

Cheers!
« Last Edit: November 13, 2012, 12:01:32 PM by BrianM »

Offline Chicago Bob

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1819 on: November 13, 2012, 12:58:19 PM »
Looks real mellow man....great job!  :chef:
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Offline Pete-zza

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1820 on: November 13, 2012, 04:42:51 PM »
Just wanted to say Thanks to the folks who've contributed to this thread.  Found it on a Google search, have made it twice (from the PJ clone, replacing the sugar with molasses).  I deviated with the use of Lily White flour and found that a 1:1 replacement ratio wasn't enough so I upped the molasses to 20g.  I felt that brought the right color and Taste, though the chewiness is less.  This was using Brer Rabbit branded molasses (good enough for my BBQ sauce, good enough for my pizza).  I'm planning on adding VWG to the next attempt.

BrianM,

You did a nice job with your Papa John's-inspired Mellow Mushroom clone pizza. Can you tell me which PJ clone dough formulation you used?

Peter

Offline BrianM

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1821 on: November 14, 2012, 08:50:54 AM »
BrianM,

You did a nice job with your Papa John's-inspired Mellow Mushroom clone pizza. Can you tell me which PJ clone dough formulation you used?

Peter

See if this link works:

http://www.pizzamaking.com/forum/index.php/topic,6758.msg63672.html#msg63672

It's #45, page 3, of your monster PJ clone thread.

I just realized that I had another deviation, I used ADY instead of IDY (which means it might be #48, same page).  First time I rehydrated it as I do with my wifes favorite bread recipe (also with the less molasses), second go-round I just incorporated it into the liquid with the flour (a little at the time, added it to the sifter in the middle of the flour). 

Both times it's rested for 3~4 days and had risen enough that I wanted to get it used (not real keen on waiting too long, hard to wait even a couple days most times and all my prior, Vastly inferior, attempts were same-day crusts).  Using a standard oven, an old stone (seriously, I must have bought this thing in the 1990's ~ it's moved to 9 different homes, traveled over 6,000 miles, and still fit my needs perfectly), 500deg and only heated as long as it takes for the oven to say it hit 500 (no thermometer, broke in my last move 4 months back).  Delivered a crust that was a medium golden and crispy right to the middle.

I've not read most of this or the PJ clone thread...  haven't even touched any other threads (time issues).  I'm using pre-made sauce in a jar, pre-shredded cheese (with it's wonderful flour/cornstarch coating), and just basically doing my best to drag down the crust.  I'm searching on sauce ideas to help fix that right now. :)

Offline theboozler

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1822 on: December 13, 2012, 10:24:27 AM »
I'd just like to say that this thread is what pushed me to sign up for this forum. Peter and Norma's exhaustive work is impressive.

I started at the beginning and read through pages and pages of this thread until I was overloaded. (that didn't take long)

I've gathered that Peter's formulation #7 at reply 834 is what has been settled on. I'm new to baking and especially pizza making so I have a few questions for you:

1. This dough was designed to be frozen. Are the dough balls formed and frozen immediately after kneading? Or is the dough allowed an initial rising, punched down, then frozen?

2. When thawing do you though on the counter top or in the fridge, maybe both? And roughly how long does the dough take to thaw?

3. At what temperature is this dough best cooked? I assume it was designed for home ovens in the 475 - 550 degree range.

4. I have a ceramic cooker and shouldn't have any problem getting temps around 600-800 degrees. Would this dough benefit from a hot & fast cook?


I made a double batch of mm #7 dough last night (kinda sorta). Because of availability I was forced to make some substitutions: I used ADY, King Arthur bread flour, Grandma's Original Molasses, and filtered water. I increased the amount of yeast by about 1.5 times and proofed it in some of the water. For the other substitutions I kept the quantities the same as the original recipe.

I kneaded by hand until I achieved the window pane and let rise till doubled. After that I formed dough balls and they are now sitting in my freezer.

I realize that the dough formula iterations are designed around specific protein, sugar (etc) levels and all sorts of calculations that are beyond me at the moment so I made no attempt to adjust the formula percentages given my substitutions. (except for increasing the amount of yeast)

I'll post an update after I've baked these pies up! In the meantime any comments on my initial questions and take on the recipe are greatly appreciated.

Also Pete-zza, could you recommend any material to which I could educate my self on the finer points of "dough engineering/chemistry"? Formulae, spreadsheets and details are right up my ally! I'd like to learn to be able to make my own educated adjustments in the future.

Offline theboozler

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1823 on: December 13, 2012, 12:17:51 PM »
Okay I did a little digging into the thread and found where Norma mentions that Grandma's molasses works well at reply #1775. As far as the KABF I see from reply #1806 I need to add more protein. The mixed mass calculation is pretty straightforward, I'll be sure to up the protein percentage next time.

What are y'alls thoughts on using ADY instead of IDY?

Offline norma427

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Re: Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?
« Reply #1824 on: December 13, 2012, 12:25:31 PM »
theboozler,

Welcome to the forum!  :) You sure have done a lot of reading if you read though this thread.  

The reason we froze the dough was to try and make the dough like MM does.  I did mix the dough, scaled and balled and then froze the dough ball, or dough balls right away and usually left them defrost in the fridge, or in my deli case at market for about a day, or a little less.  I think I only left my dough balls defrost in the fridge, but wouldn’t see the harm of letting the dough balls defrost at room temperature if you wanted to use them faster to make a pizza.  I really don’t have much of any idea of how long the dough balls take to defrost at room temperature, but it could be about 3 hrs. or maybe more, depending on the ambient room temperature.  The idea of letting the dough slowly defrost in about a day in the fridge is to let some fermentation to take place.  Since you increased the amount of yeast by 1.5 times and left your dough rise till it had doubled in size, you probably can use your dough as soon as it is defrosted, because it has already fermented.  I think somewhere on this thread I did defrost a MM clone dough ball in my microwave on defrost until it was defrosted.    

I baked the MM clones at different temperatures, but don’t think you need a hotter temperature that about 500-525 degrees F.  

I don’t think this dough would be the best to try at the higher temperature of your ceramic cooker, but could be wrong.  MM does a longer bake than I did most times.

If you used the formulation Peter set-forth for me at Reply 834 http://www.pizzamaking.com/forum/index.php/topic,3940.msg161938.html#msg161938 I used Pendletown Power Flour in that formulation and your KABF might turn out like my pizza did, but you still should be able to make a decent MM clone pizza.  I used a higher gluten flour than you did.  Peter used KABF and vital wheat gluten in some of his formulations.  The VWG is to boost the protein to make the KABF act like a higher gluten flour.  At Reply 495 http://www.pizzamaking.com/forum/index.php/topic,3940.msg157994.html#msg157994 Peter explained one formulation he tried using KABF and VWG and told how he defrosted his dough ball.  He also told what temperature he baked at and how he baked his MM clone pizza.  As he said in that post he pizza did turn out too sweet in the taste of the crust.  I am not sure what formulation Peter liked the best of all the ones he tried.

I think Ev (Steve) did make some MM clone on this thread that were not frozen.  I forget the amount of IDY he used.  If you put different search terms, or words in the search in the top of this thread, it can give you more link to look at if you are searching for something more specific.

Peter might be back to help you more.  I really didn’t try ADY, but don’t see why it wouldn’t work.

I look forward to seeing your first MM clone pizzas!

Norma
« Last Edit: December 13, 2012, 12:27:54 PM by norma427 »


 

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