My dry mix MM’s attempt was made this evening. Since I had used a much lower hydration than I did before, I had wondered how that was going to work, with all dry ingredients in the mix. I mixed hot water into the mix with a spatula, then balled right away, and coated the dough ball with corn meal. The mix looked much drier than my last attempt. The dough ball didn’t look really smooth when I did the ball. The dough ball was left to ferment for 30 minutes near my oven.
When I went to open the dough ball it opened well. The MM’s dry mix skin was dressed with Les’s chunky tomato sauce, mozzarella, and cut out pepperoni to try and look like a pumpkin face. The pizza baked well at a little over 500 degrees F, (in my home oven on the pizza stone, on the bottom rack) for about 7 minutes. I did brushed the rim with melted butter with garlic powder added and sprinkled the rim with Parmesan cheese after the bake. This attempt was for a 14” pizza.
The final pizza was good, but I think more water needs to be put into the formula because the crumb wasn’t as open as I wanted. The taste of the pizza was similar to a MM’s pizza, but I don’t think it had enough molasses taste. The sweetness of the crust was a little sweet, but I am not sure if it was sweet enough. The bottom crust browned well. The slices could be folded something like MM’s.
All in all, this experiment did work out well. I never would have know this dough was fermented for such a short time. The taste of the crust and rim were good.
Norma
