Author Topic: Mystery Pizza by Steve and Me at Market Yesterday (Read 110411 times)

norma427 · « **Reply #340 on:** August 17, 2011, 12:06:23 PM »

Norma

norma427 · « **Reply #341 on:** August 17, 2011, 12:08:39 PM »

Norma

norma427 · « **Reply #342 on:** August 17, 2011, 12:10:18 PM »

Norma

norma427 · « **Reply #343 on:** August 17, 2011, 12:11:34 PM »

Norma

norma427 · « **Reply #344 on:** October 14, 2011, 08:08:03 PM »

I decided since I had so many samples of dry ingredients, I would try a clone MM’s pizza with them. This time I tried another kind of sugar in the formula. The dry mix was mixed this morning. I mixed the dry mix with water, this evening, then let it sit for 15 minutes. I then balled the dough and left it sit for 20 more minutes. The dough and dough ball rose quickly. The dough ball was very easy to open. There even were fermentation bubbles on the skin. The MM’s dry-mix clone was dressed with Les’s tomato sauce, part-skim mozzarella, baked pepperoni, and red and yellow tomatoes from my garden. The pizza took 4 ½ minutes to bake in my home oven on the pizza stone at a little over 500 degrees F. The rim was then brushed with butter and garlic powder mixed, then Red Cow Parmesan was sprinkled on the rim. There was a nice rise in the rim and the crumb was moist. There was more sweetness in this crust than my other attempts, but I didn’t think the sweetness was too much. I think, but don’t know, that I made another Sukie pizza. My daughter and I thought the MM’s dry-mix clone pizza was delicious.

Norma

norma427 · « **Reply #345 on:** October 14, 2011, 08:09:22 PM »

Norma

norma427 · « **Reply #346 on:** October 14, 2011, 08:11:16 PM »

Norma

norma427 · « **Reply #347 on:** October 14, 2011, 08:15:27 PM »

Norma

Pete-zza · « **Reply #348 on:** October 14, 2011, 08:28:32 PM »

Norma,

That was an interesting experiment. Can you tell us what size pizza and thickness factor you used? And how would you say that your "emergency" MM clone dough and pizza compared with the other MM clone pizzas you made, in terms of color, taste, flavor, texture, etc.? By any chance, did you have to tweak the hydration to create the same dough "feel" as your earlier MM clones?

Do you plan to try another emergency MM clone pizza at market to see how it performs using your deck oven?

Peter

norma427 · « **Reply #349 on:** October 14, 2011, 08:55:00 PM »

Quote from: Pete-zza on October 14, 2011, 08:28:32 PM

Norma,

That was an interesting experiment. Can you tell us what size pizza and thickness factor you used? And how would you say that your "emergency" MM clone dough and pizza compared with the other MM clone pizzas you made, in terms of color, taste, flavor, texture, etc.? By any chance, did you have to tweak the hydration to create the same dough "feel" as your earlier MM clones?

Do you plan to try another emergency MM clone pizza at market to see how it performs using your deck oven?

Peter

Peter,

Thanks for saying the MM’s clone attempt with all dry ingredients was interesting. I didn’t use any TF, but used a Total Weight for the whole formula of 183.67 grams. I just stretched the dough until I thought I had it stretched enough. The color of this attempt was lighter in the rim as you can see. The taste of the crust and flavor of the crust was great in my daughters and my opinion. I liked this attempt better than my other MM’s clone attempts, but then I never really tasted a real MM’s pizza, so I don’t even know if I am close to how their pizzas taste. I used 73 grams of water in the formula because of all the dry ingredients. That was a 73% hydration. I do plan on another dry-mix test at market, hopefully this coming week. I plan to use the same formula, with all dry ingredients. I would have never thought an emergency dry-mix crust could taste so good.

Norma

Pete-zza · « **Reply #350 on:** October 14, 2011, 09:02:34 PM »

Quote from: norma427 on October 14, 2011, 08:55:00 PM

I used 73 grams of water in the formula because of all the dry ingredients. That was a 73% hydration.

Norma,

The above quote means that you used 100 grams of flour. Is that correct?

Whatever you did, you did yourself well. Creating new recipes with the types of ingredients you used is not easy. And you did it the first time out.

Peter

norma427 · « **Reply #351 on:** October 14, 2011, 09:31:13 PM »

Quote from: Pete-zza on October 14, 2011, 09:02:34 PM

Norma,

The above quote means that you used 100 grams of flour. Is that correct?

Whatever you did, you did yourself well. Creating new recipes with the types of ingredients you used is not easy. And you did it the first time out.

Peter

Peter,

No, I used 98.43 grams of flour and should have used 71.85 grams of water, but the water didn't seem like quite enough, so I added the extra water.

Thanks for saying I did well the first time I tried to use an all dry mix.

Norma

Saturday Coffee · « **Reply #352 on:** October 15, 2011, 01:13:15 PM »

Norma's Pizza Mixes ...

norma427 · « **Reply #353 on:** October 15, 2011, 02:37:44 PM »

Quote from: Saturday Coffee on October 15, 2011, 01:13:15 PM

Norma's Pizza Mixes ...

Saturday Coffee,

Lol, Hopefully someday I will be able to make a quick rise, decent tasting pizza crust mix to sell at market. I would like to do something different than the average pizza crust mixes. The challenges besides getting the mix right, would be if people followed the directions right, and also I couldn't compete in price with all the big names that manufacture pizza crust mixes. They all are big challenges.

Norma

norma427 · « **Reply #354 on:** October 16, 2011, 02:54:38 PM »

I mixed another dry mix for Tuesday this morning. This time I changed the kind of powdered oil. This is a picture of the dry mix.

Norma

Ev · « **Reply #355 on:** October 17, 2011, 09:35:49 AM »

I'm a lucky guy! I get to taste most of Norma's experiments, and I must say that they have all been interesting, to say the least, and excellent, for the most part.

norma427 · « **Reply #356 on:** October 18, 2011, 10:11:08 PM »

The MM’s all dry mix with the different dry shortening powder was a success today.

Norma

norma427 · « **Reply #357 on:** October 18, 2011, 10:14:47 PM »

Norma

norma427 · « **Reply #358 on:** October 18, 2011, 10:19:16 PM »

Norma

norma427 · « **Reply #359 on:** October 18, 2011, 10:20:12 PM »

Norma