The dough was a little lighter, using the Homemaid molasses in the MM#7 formulation. When the MM clone attempt was made with the Homemaid molasses, the crumb was a lot lighter than the crumb of the MM attempt with the Golden Barrel Supreme Baking molasses. I don’t understand how that happened, but it did. The taste of the pizza in the crumb using the Homemaid molasses had an entirely different taste in the sweetness and complexity of the sweetness and taste. If I can recall correctly (it is even difficult for me to recall correctly) the pizza made with the Homemaid molasses did have about the same sweetness and taste of complexity in the crumb. Steve and I both liked the pizza made with the Homemaid molasses better than any other clone MM attempts. The texture of the crumb using the Homemaid molasses even seemed to be in line with MM crumbs.
The MM#7 formulation with the Golden Barrel Supreme Baking molasses was made with all KASL. The MM#7 formulation with the Homemaid molasses was made with a mixture of KASL and Power flour because I didn’t have enough of the KASL at home.
It is official now, Peter (Pete-zza) has a pizza named after him. I have to soon make a better sign though.
Norma
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