Mellow Mushroom Pizza found in Atlanta and surroundin areas...Recipes?

[whatthedeuce]

Made my first pizza from scratch today!

First and foremost, I have to thank Pete-zza for all his his help and guidance the past couple of days.

I followed the guidance of this recipe: https://www.pizzamaking.com/forum/index.php?topic=3940.msg437702#msg437702

My measurements were as follows for three 23 oz balls for 16" pizzas:
1171g Flour
594g Water
21g Salt
23g Oil
8.2g Yeast
142.6 g Molasses

1959g Total Weight

I let the dough cold ferment for about 20 hours, at the 24 hour marker they were in the oven.

I used 50% 00 flour and baking flour, both from King Arthur.

Pizzas were baked using pizza pans since I don't have a pizza stone and I'm still a novice.

Followed this recipe for the sauce: https://www.pizzamaking.com/forum/index.php?topic=3735.msg32136#msg32136

Notes:
- Dough was tough throughout the process.
- I separated the dough into three balls after refrigeration.
- I let the dough sit for about three hours in room temp before baking.
- First pizza was baked at 475 F, it got a bit dark and had a slight bitter taste.
- Subsequent pizzas were baked at 460 F and gradually come out even more yummy.


Pictures:
1. Right after mixing ingredients by hand
2. One of the dough balls after 24 hours (20 hours cold ferment, 3 hours room temp)
3. First pizza
4. Slice from first pizza
5. Third pizza

[Pete-zza]

whatthedeuce,

For someone who is a novice and making pizzas for the first time, I think you did very well. And your instincts seem very sound.

With respect to the toughness of the dough that you experienced, I believe that the combination of a relatively low hydration value (around 50.7%) and underfermentation may have been primarily responsible. I should add, however, that a standard molasses has just under 22% water, so if you used such a molasses your total hydration is a bit higher (by about 2.7%) than noted above. Also, the oil can have a wetting effect on the dough but it can't hydrate the flour. Only water can do that. If you decide to use the same recipe next time, you might ferment the dough longer but watch the internal temperature of the dough (ideally around about 60-65 degrees F) when ready to use the dough to prevent it from overfermenting. Another option you might consider is to increase the amount of yeast a bit to increase the rate of fermentation. Over time, as you gain more experience, you will get a better feel for how to handle these procedures.

FYI, your crust thickness is a tiny bit thinner than the crust thickness of the recipe that guided your efforts. For example, the dough made from the recipe that guided you has a thickness factor of 0.11693, for a 14" pizza, whereas the dough that you made has a thickness factor 0.11439, for a 16" pizza. So, your instincts in going with a dough for a 16" pizza instead of a 14" pizza served you very well.

Peter

[whatthedeuce]

Pete-zza,

thank you for the feedback and guidance! I appreciate it. Next up is a NY stlye Lehmann recipe, lots of recipes to choose from 

[tonymark]

Pete-zza,
Can you create an index of all the various MM dough formulations.  I see people reference various formulation, but I can't find them all in this giant thread.  Search doesn't seem to help either.  Thanks.

Also, does anyone know where the MM commissary kitchen is in Atlanta?  Has anyone just gone and dug through their dumpster?

TM

[Pete-zza]

TM,

I played around for a couple of hours today to see if I could find a way of using the search function to identify posts in the MM thread that would be useful to you. I concluded that to do justice to your request I would have to go through all 112 pages of the MM thread. The best I could do short of going through the entire thread page by page was to do a site search on Google. Specifically, I entered the following in the Google search box:

Mellow Mushroom site:pizzamaking.com flour water oil molasses

The above was the best I could come up with that would apply to all or the majority of the dough formulations in the MM thread. For example, not all of the MM dough formulations used the words salt and yeast.

Peter

[tonymark]

The calzone turned out really good.  Perhaps I'll find a recipe that more closely matches my ingredients.  I have beer rabbit molasses, ADY and ardent mills harvest bread flour.

I didn't make the sauce, it's Newman's own cabernet marinara. Topped with 2T of butter with 1/4 tsp granular garlic  and 1/4oz of fresh grated parmesean reggiano.

That's a good looking calzone.  Time and temp of bake?  Pizza stone, steel or pan?

[tonymark]

TM,

I played around for a couple of hours today to see if I could find a way of using the search function to identify posts in the MM thread that would be useful to you. I concluded that to do justice to your request I would have to go through all 112 pages of the MM thread. The best I could do short of going through the entire thread page by page was to do a site search on Google. Specifically, I entered the following in the Google search box:

Mellow Mushroom site:pizzamaking.com flour water oil molasses

The above was the best I could come up with that would apply to all or the majority of the dough formulations in the MM thread. For example, not all of the MM dough formulations used the words salt and yeast.

Peter

Thanks Pete-zza. Maybe I can slowly dig through the thread.  Do you know how many formulations you have come up with?

[Pete-zza]

Thanks Pete-zza. Maybe I can slowly dig through the thread.  Do you know how many formulations you have come up with?

TM,

I came up with quite a few formulations but many of them were for other members who were conducting their own experiments.

Peter

[Pete-zza]

PMQ recently posted an article about Mellow Mushroom and how it has changed, at:

https://www.pmq.com/50-years-of-mellow-mushroom-how-the-brand-got-its-hippie-trippy-pizza-vibe/?utm_source=newsletter&utm_medium=email&utm_campaign=113815 (click on CONTINUE TO SITE)

I did not see anything material about the basic dough formulations and management, but I did notice that MM is going to using conveyor ovens rather than deck oven. That jumped out at me.

Peter

[Doughjunky1974]

Hello all,

My friends love MM pizza, I like a more traditional NY style crust but do enjoy MM as long as I'm not paying.  I have been tinkering with dough off and on for years as my living situation allows and have thoroughly enjoyed the vast amount of information this community provides. I have not shared any of my attempts since I dont feel like they would be of any benefit to anyone but in attempting a MM clone I used a formulation from pete-zza post #2011 without reading the entire post to see that he stated the formulation would produce a completely unworkable dough. The end result turned out good enough in my opinion that I felt it could actually give usable data (mainly to pete) regarding MM clones.

The variations/substitutions that I made to the formulation are as follows:

Recipe was doubled and all ingredients were measured by weight.  H2O was doubled again to achieve a workable hydration%
Flour used was approx 60/40 00 KA pizza flour and white lily bread flour

Avocado oil used in place of sunflower

Grandmas molasses in place of steens at single volume and agave syrup added at single volume (I misread formulation and thought there the steens line item was 2 seperate sugar sources)

Ingredients were mixed and kneaded by hand and divided into seperate bread bags for cold ferment. Dough was quite active and I decided to use after 36hrs.  All I have at moment is a screen and pizza was baked at 400°f in gas oven with rack as close to bottom of oven as possible. The end result was much better than I expected, not MM but it was honestly one of the best tasting doughs that I've made. I didnt get any pics of the dough ball because I had already just chalked this attempt off as a learning experience and didn't want to waste ingredients, but I did get some of the end results.

[Pete-zza]

The forum's fans of Mellow Mushroom pizzas might be interested to see recent changes at Mellow Mushroom, including new pizza combinations, as discussed in a recent article of PMQ Pizza, at:

Mellow Mushroom Unveils 'Fast-Fine' Prototype With New Guest-Facing Technologies - PMQ Pizza (click on CONTINUE TO SITE)

Peter