Pinocchio and Jiminy Cricket insisted on going along to market today. Usually they don’t want to help me with any work, but they are anxious to see how the next attempt at a Mack’s pizza will be. The dough ball today looks something like a Mack’s dough, but I have no idea how the dough ball will handle when opening the dough ball into a skin ,and then baking it into the pizza. Hopefully it will be able to spin in the air. I am trying out 5 kinds of cheese on the attempt. The cheeses are two kinds of white sharp cheedar, Fontina, and two kinds of mozarella, with the white cheddars being the predominate cheese.
At least I remembered to take my bigger peel along to market today.
Pictures of the dough ball today and Pinocchio and Jiminy Cricket helping at market.
I was happy today, that this attempt for Mack’s pizza was the best I have done so far. The crust reminded me more of Mack’s crust and even the whole pizza, more than any I have tried so far in this thread. The taste of the crust was really good and even had the same texture as a Mack’s crust, at least in my opinion. The dough performed well, and could be tossed many times. Steve took two videos of me tossing the dough, and after I look at them, if they are okay, I will upload them on Youtube. The dough ball looked just like a dough ball sitting at Mack’s. I let the dough ball warm-up for two hours and as can be seen on the top and bottom of the dough ball, it looks something like Mack’s dough balls. Even the crust coloration was about the same as Mack’s. The crust was foldable and had the right crispness.
Even the blend of cheeses almost tasted like Mack’s cheese, after being baked on the pizza. I had other people sample the Mack’s attempt and they asked me if I am going to continue making this kind of pizza. That is how much they liked it.
Thanks Peter, for pointing me in the right directions to get the results I had today, on this Mack’s attempt. :) I don’t know what kind of award I can give you, but I am grateful for getting the results I did today.
Pinocchio and Jiminy Cricket were jumping for joy when they saw this pizza. Steve really enjoyed this pizza too. Steve had brought me two bottles of his home brewed pale ale to take home to try today, but after this pizza turned out so well, we broke open a bottle and celebrated.
YouTube videos of my throwing the dough..lol I am not good at throwing the dough!
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.