Author Topic: Malnatis Butter Crust  (Read 613 times)

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Offline pythonic

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Malnatis Butter Crust
« on: January 23, 2014, 12:42:49 PM »
Decided to take my Malnatis formulation in a different direction with good old margarine.

9 inch formulation

Flour (100%):  185g (181g Ceresota AP, 4g Semolina)
Water (47%):  87g
ADY:  1/4 tsp
Margarine (11%): 20g
Corn Oil (8%):  15g
Olive Oil (3%):  5g
Sugar (1.5%):  2.76g | 0.11 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Salt:  1/8 tsp

Preheated quarry tiles at 525 for 40 mins then dropped to 450.  Baked for 25 mins.  Foil on top for final 8 mins.

More pics coming later after this bad boy cools.
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Malnatis Butter Crust
« Reply #1 on: January 23, 2014, 12:57:13 PM »
Analysis:  Turned out fairly well.  Need to increase fat content back to around 25% though as I found it to be a little dry.  Crust flavor was very good.  Needed more cheese too.

On a side note the round cardboard inserts work excellent at keeping the bottom crust dry.

Nate
« Last Edit: January 23, 2014, 01:28:45 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Malnatis Butter Crust
« Reply #2 on: January 23, 2014, 01:03:29 PM »
Actually got some layers from the margarine.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Malnatis Butter Crust
« Reply #3 on: January 23, 2014, 04:08:19 PM »
That pizza pie looks just great Nate. I like how it pulls away from the side of the pan.  :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Malnatis Butter Crust
« Reply #4 on: January 23, 2014, 04:10:04 PM »
That pizza pie looks just great Nate. I like how it pulls away from the side of the pan.  :chef:

Bob

Thanks.  This style is making me fat though.  So much oil.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Malnatis Butter Crust
« Reply #5 on: January 23, 2014, 04:22:08 PM »
Thanks.  This style is making me fat though.  So much oil.
Tell me about it brother....I was dieting real good just before my recent return to the forum...had lost 25lbs....now I'm mad at myself for gaining 18 back!  ;D
Just joined a place now where I can lift weights and swim indoors while it's cold out here so things are back to moving forward.....burp!   :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline wahoo88

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Re: Malnatis Butter Crust
« Reply #6 on: January 23, 2014, 05:23:56 PM »
Nate, that looks mighty tasty. Just curious: do you think that 4g of semolina in the dough is actually noticeable?

Offline pythonic

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Re: Malnatis Butter Crust
« Reply #7 on: January 23, 2014, 06:04:15 PM »
Nate, that looks mighty tasty. Just curious: do you think that 4g of semolina in the dough is actually noticeable?

I think it is at least.  Haha.
If you can dodge a wrench you can dodge a ball.

Offline dellavecchia

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Re: Malnatis Butter Crust
« Reply #8 on: January 23, 2014, 07:18:31 PM »
Very nice. You got that thin, wispy ridge which I love.

So is it confirmed that there is margarine/butter in Malnatis?

John

Offline pythonic

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Re: Malnatis Butter Crust
« Reply #9 on: January 23, 2014, 07:25:06 PM »
Very nice. You got that thin, wispy ridge which I love.

So is it confirmed that there is margarine/butter in Malnatis?

John

Yes only very little.  The majority is corn oil.
If you can dodge a wrench you can dodge a ball.


Offline PizzaGarage

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Re: Malnatis Butter Crust
« Reply #10 on: January 30, 2014, 08:02:27 AM »
If you want more butter flavor, switch to a European Cultured butler with 83-84% butter fat, min 6% , high at 8%.  It's crazy good.  A good quality cultured is Organic Valley non salted - at Whole Foods. I think it brings these to a new level....