Mayonnaise Dough (Just don't do it!)

[Infoodel]

OK first pies of the year and I thought I'd try something different (ie silly) 
65% 00 flour (11% protein)
35% canadian flour (15% protein)
65% water
~0.15% yeast
2.5% salt
5% mayonnaise (!)
Toppings: SM toms, Fior di Latte, Grana Padano, Fresh Basil, 'Flavoured' Olive Oil

Anyway enjoy the pics and laugh at the crazy fool who tried to knead wet gloppy mayonnaise into pizza dough 
(FWIW oil would have been a better choice as a dough additive)

[Buffalo]

Infoodel;
I don't know...If it tastes as good as it looks, you might be on to something
Buffalo

[Infoodel]

Infoodel;
I don't know...If it tastes as good as it looks, you might be on to something
Buffalo

Heh - at least I didn't substitute ketchup for tomatoes.
I was hoping some of the sour/acidity from the mayonnaise would carry through to the crust flavour but at 5% those expectations might have been a little high. Overall not a bad tasting pie though.

[norma427]

Heh - at least I didn't substitute ketchup for tomatoes.
I was hoping some of the sour/acidity from the mayonnaise would carry through to the crust flavour but at 5% those expectations might have been a little high. Overall not a bad tasting pie though.

Infoodel,

Your pie looks tasty..lol..who would have thought to add mayonnaise.  Great experiment!

Norma

[MozzaMatt]

Interesting...I love that section cut! 

MozzaMatt 

[Glutenboy]

Do you usually get that kind of hole structure, or do you think that's the mayo?  How much proofing time?  Any cold rise? 

[Infoodel]

Do you usually get that kind of hole structure, or do you think that's the mayo?  How much proofing time?  Any cold rise? 

Hole structure was in spite of the mayo I suspect - and more to do with the 65% hydration (using 35% high gluten flour). Bulk ferment was 5 hours, proofing time was 3 hours all at room temp. No cold rise. It was a relatively quick dough.
Here's the mixing procedure fwiw:

• Dissolve salt and yeast in water.
• Add 80% flour and mix until even.
• Rest for 20 minutes.
• Gradually incorporate the remaining 20% flour
• Rest for a further 20 minutes.
• Knead until full gluten development.
• Rest for 10 minutes.
• Knead in mayo and continue until full gluten development again. (the messy part!)
• Bulk ferment (with 2 stretch and folds in the first two hours of bulk ferment)
• Divide and shape.
• Proof for 3 hours (while oven heats etc.)
• Bake!

Toby