Author Topic: 18" Mac-n-Cheese (Read 3235 times)

s00da · « **on:** October 19, 2009, 05:14:52 PM »

If you're reading this thread then you should be hungry because the loads of Mac on this pizza was just crazy

Will definitely go with less Mac next time.

This pizza is actually a test after my experiment regarding the effects of kneading time on final pizza crust/crumb. You can find it here http://www.pizzamaking.com/forum/index.php/topic,9027.0.html

My usual recipe for the 18" pizza uses Gold Medal better for bread. It's 64% hydration with little IDY so it ferments over a 24 hours period at 76 F. The same was used for this 18" with Fresh homemade mozzarella http://www.pizzamaking.com/forum/index.php/topic,9053.0.html

My mixing/kneading procedure was to autolyse 75% of the recipe's flour for 20 mins. Add rest of flour while slow mixing for 6 minutes and then knead on speed 2 for 20 minutes. This procedure was working out well for me but estimated that the dough was over-kneaded for 2 reason. I compared it to the kneading time of Dough #3 of the experiment, also the dough had this shine to it that I think the gluten matrix was being damaged and releasing the water.

I changed the procedure to autolyse 75% for 10 mins. Dump the rest of the flour and mix on slow with beater for 30 seconds and then switch to c-hook and knead for 13 minutes.

It worked out well, actually the rim puffed up way much more than any of my previous 18" pizzas. Stretching it was even simpler, I didn't need to apply any force stretching the dough to 18", gravity did most of the work. Also, the crumb at the rim was fluffier and softer than the same dough using the older kneading procedure. Will certainly try this mixing procedure again and see if I can replicate these results. Seems like a winner so far.

What I didn't like was the fact that the cheese sauce on the rim was caramelizing real fast that it made me pull the pizza out before I can get better browning. The bottom was perfect though. Crisp and light. Eventhough my kids loved the idea of mac-n-cheese on top of a pizza, I don't think I'm a big fan of it. It just overwhelms the flavor of the crust which to me is the most important part of the pizza.

Saad

Pete-zza · « **Reply #1 on:** October 19, 2009, 05:46:49 PM »

Saad,

I don't think that there is such a thing as too much mac and cheese on a pizza. Did you make the mac and cheese yourself or was it a boxed version?

Peter

s00da · « **Reply #2 on:** October 19, 2009, 06:09:59 PM »

Haha, sounds like you're a hungry one. This was a boxed version. You see Pete, mac and cheese is not among the American dishes that migrated over to the middle east. I just happen that I tried a boxed version for my kids once and they loved it and then I found out that mac-n-cheese pizza did exist and seemed real popular, that's why I tried it. I looked at many mac-n-cheese recipes on the internet and didn't know what to go with and wondered if it would really make any difference to me. Is there a specific mac-n-cheese recipe for pizza?

Saad

Pete-zza · « **Reply #3 on:** October 19, 2009, 06:53:01 PM »

Saad,

I didn't think that mac and cheese was a quintessential Kuwaiti dish

.

I also searched for pasta-based pizzas before I made an entry for one of the Monthly Challenges. I found the basic mac and cheese pizza but I also saw pasta paired with sausage, broccoli, and chicken. There were also tomato-based versions. One that appeals to me from an aesthetics standpoint is the ziti pizza at http://www.pizzamaking.com/forum/index.php/topic,1856.msg16434.html#msg16434. That is one I would like to try sometime.

Peter

s00da · « **Reply #4 on:** October 19, 2009, 07:16:43 PM »

Quote from: Pete-zza on October 19, 2009, 06:53:01 PM

Saad,

I didn't think that mac and cheese was a quintessential Kuwaiti dish .

I also searched for pasta-based pizzas before I made an entry for one of the Monthly Challenges. I found the basic mac and cheese pizza but I also saw pasta paired with sausage, broccoli, and chicken. There were also tomato-based versions. One that appeals to me from an aesthetics standpoint is the ziti pizza at http://www.pizzamaking.com/forum/index.php/topic,1856.msg16434.html#msg16434. That is one I would like to try sometime.

Peter

Man, flashbacks! I loved Zitis back in college days. Totally forgot about them when I got back to Kuwait! Will definitely be making some. I was looking at these mac-n-cheese slices. Seems from a pizzeria called Ian's, no more information of course

but I love the contrasting colors of the 2 cheese types. I can see it's most probably cheddar on top but what do you think the base is?

Saad

Pete-zza · « **Reply #5 on:** October 19, 2009, 07:53:23 PM »

Quote from: s00da on October 19, 2009, 07:16:43 PM

I can see it's most probably cheddar on top but what do you think the base is?

Saad,

The base could be mozzarella cheese or some other white cheese but it might also be a white sauce, like an alfredo sauce. I used a multi-cheese white sauce for my pasta pizza at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,8476.msg73951.html#msg73951. I assume that the "Zitis" of your college days also sold pasta other than on pizzas. If so, then the white part of the pizza could be alfredo sauce, which would be a standard pasta sauce found in most kitchens that prepare pasta dishes.

Peter

s00da · « **Reply #6 on:** October 20, 2009, 03:23:06 AM »

Hmmm...sounds like another attempt. Mostly looking into a good white sauce to go well on a mac-cheese pizza.

bluesman · « **Reply #7 on:** October 20, 2009, 10:05:30 AM »

Wow... you learn something every day. I must say this is a new one for me...but looks good though.

Ev · « **Reply #8 on:** October 23, 2009, 06:42:47 PM »

Wow! And here I thought that I was the inventor of the mac & cheese pizza.

embo87 · « **Reply #9 on:** October 23, 2009, 10:30:35 PM »

I use kraft

NY pizzastriver · « **Reply #10 on:** October 31, 2009, 10:53:37 AM »

Quote from: bluesman on October 20, 2009, 10:05:30 AM

Wow... you learn something every day. I must say this is a new one for me...but looks good though.

I concur, never would have thought of this. I mean I've seen some weird ones, corned beef and cabbage, etc. I would think a baked ziti pizza would be interesting too. Anyway this inspired me to look around for the oddest pizzas I could find.

Bacon and fried egg and another with mussels, shells intact!
http://www.fecalface.com/blogs/giant/1/pizza.jpg

Corn dog pizza
http://www.yourfunnystuff.com/wp-content/uploads/2009/02/corn-dog-topped-pizza.jpg

Grape and pickle!
http://magazinely.com/wp-content/uploads/2008/10/weird-pizza3.jpg

And last but not least six varieties of caviar, chives, fresh lobster and creme fraiche, With a price of $1,000!
http://magazinely.com/wp-content/uploads/2008/10/weird-pizza5.jpg

Essen1 · « **Reply #11 on:** October 31, 2009, 11:50:25 AM »

Quote from: NY pizzastriver on October 31, 2009, 10:53:37 AM

I concur, never would have thought of this. I mean I've seen some weird ones, corned beef and cabbage, etc. I would think a baked ziti pizza would be interesting too. Anyway this inspired me to look around for the oddest pizzas I could find.

Bacon and fried egg and another with mussels, shells intact!
http://www.fecalface.com/blogs/giant/1/pizza.jpg

Corn dog pizza
http://www.yourfunnystuff.com/wp-content/uploads/2009/02/corn-dog-topped-pizza.jpg

Grape and pickle!
http://magazinely.com/wp-content/uploads/2008/10/weird-pizza3.jpg

And last but not least six varieties of caviar, chives, fresh lobster and creme fraiche, With a price of $1,000!
http://magazinely.com/wp-content/uploads/2008/10/weird-pizza5.jpg

Jim,

The pizza with the mussel shells intact actually looks very much like a Frutti di Mare pizza. They're quite common, well at least in Europe. Here in SF I have only seen a handful of pizzerias that offer them.

Trinity · « **Reply #12 on:** November 01, 2009, 06:48:29 AM »

Screw the Kraft mac-n-cheese... Use Stouffers mac-n-cheese the next time!!! Now that would be to die for... trin drool:)....

Trinity · « **Reply #13 on:** November 01, 2009, 07:04:03 AM »

Speaking of mac-n-cheese, here is how trin does it...

tdeane · « **Reply #14 on:** November 02, 2009, 03:35:07 AM »

Quote from: Trinity on November 01, 2009, 07:04:03 AM

Speaking of mac-n-cheese, here is how trin does it...

Trin? Does Trin like his chicken spicy?

tdeane · « **Reply #15 on:** November 02, 2009, 03:38:20 AM »

Quote from: s00da on October 19, 2009, 05:14:52 PM

If you're reading this thread then you should be hungry because the loads of Mac on this pizza was just crazy Will definitely go with less Mac next time.

This pizza is actually a test after my experiment regarding the effects of kneading time on final pizza crust/crumb. You can find it here http://www.pizzamaking.com/forum/index.php/topic,9027.0.html

My usual recipe for the 18" pizza uses Gold Medal better for bread. It's 64% hydration with little IDY so it ferments over a 24 hours period at 76 F. The same was used for this 18" with Fresh homemade mozzarella http://www.pizzamaking.com/forum/index.php/topic,9053.0.html

My mixing/kneading procedure was to autolyse 75% of the recipe's flour for 20 mins. Add rest of flour while slow mixing for 6 minutes and then knead on speed 2 for 20 minutes. This procedure was working out well for me but estimated that the dough was over-kneaded for 2 reason. I compared it to the kneading time of Dough #3 of the experiment, also the dough had this shine to it that I think the gluten matrix was being damaged and releasing the water.

I changed the procedure to autolyse 75% for 10 mins. Dump the rest of the flour and mix on slow with beater for 30 seconds and then switch to c-hook and knead for 13 minutes.

It worked out well, actually the rim puffed up way much more than any of my previous 18" pizzas. Stretching it was even simpler, I didn't need to apply any force stretching the dough to 18", gravity did most of the work. Also, the crumb at the rim was fluffier and softer than the same dough using the older kneading procedure. Will certainly try this mixing procedure again and see if I can replicate these results. Seems like a winner so far.

What I didn't like was the fact that the cheese sauce on the rim was caramelizing real fast that it made me pull the pizza out before I can get better browning. The bottom was perfect though. Crisp and light. Eventhough my kids loved the idea of mac-n-cheese on top of a pizza, I don't think I'm a big fan of it. It just overwhelms the flavor of the crust which to me is the most important part of the pizza.

Saad

Hey Saad,
Your upskirt shots remind me a lot of own dough recipe and I grew up on Kraft Mac and Cheese, so looks good to me!!

Trinity · « **Reply #16 on:** November 02, 2009, 07:04:02 AM »

Quote from: tdeane on November 02, 2009, 03:35:07 AM

Trin? Does Trin like his chicken spicy?

Sure, why you ask?

s00da · « **Reply #17 on:** November 02, 2009, 07:27:29 AM »

Quote from: tdeane on November 02, 2009, 03:38:20 AM

Hey Saad,
Your upskirt shots remind me a lot of own dough recipe and I grew up on Kraft Mac and Cheese, so looks good to me!!

Yep, I was looking at your thread that day and said the same thing. Most probably similar baking temps. and flour specs. I mostly use GM better for bread and bake it at 680-700 F.

Saad

Pete-zza · « **Reply #18 on:** February 08, 2010, 07:44:59 PM »

Saad,

I thought of you when I saw this post on a mac-and-cheese pizza at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=8634&sid=aa737abb5c853be626fd284a150f7a26#p58158. I don't know if you can get nacho cheese where you are in Kuwait but maybe there is a substitute for it in your markets.

Peter

s00da · « **Reply #19 on:** February 10, 2010, 11:31:50 AM »

Hi Pete,

For a while now I've been thinking to make my own cheese sauce but was too busy. But what you found is great! I never thought of it. Will definitely give it a try.

Saad