The experimental MM# 2 dough went well, in terms of the dough not being extensible, and the pie being tasty. I let the dough ball warm up for 1 ½ hrs, until the dough ball reached 56.8 degrees F. It was cooler at market this week.
Steve and I had to get ready again for this experimental pie. The stickers were placed on the cutting board, I applied one tattoo and we got the signs ready. Steve and I put the pictures I had printed out on the Plexiglas. Steve brought a bottle of home brewed beer, so we would be like MM and have beer. He brought some kind of Belgian Strong Ale called something like Dieu Du Ciel, meaning “sample of heaven”, but I can’t get the first name of the beer spelled right, because I am not familiar with home brewed beers. There were two supermen on the pictures, one being Peter, and the other superman was the shroom. They both were watching what we were doing.
The dough ball did stretch out very nicely, and could be tossed and twirled. I did tossed and twirl the skin, but I am still throwing vertical. Steve did take a video of me tossing and twirling the skin.
The MM# 2 skin was dressed with my regular tomato sauce, spinach, apple sausage, salami (I had baked in the oven) and part skim milk mozzarella. The pie was baked in 5 ½ minutes at about 525 degrees F. Then melted butter with garlic powder and parmesan cheese was applied, after the pie came out of the oven.
The only part of this experiment that didn’t go well, was there was no more sweetness in the crust than my last attempts. The pizza and the beer did go well together though.
Video of me trying to toss and twirl the dough. Lol, I am not a good tosser or twirler!
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Adventure in Pizza Making
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