Learning Knowledge to Make Pizza: Mack's attempt with MBF shortening 6/19/2012

Welcome...

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.

Tuesday, June 19, 2012

Mack's attempt with MBF shortening 6/19/2012

Steve and I made the Mack’s attempt at the very end of the day, because we were busy the rest of the day and also were trying to fit in other experiments. We were out of regular dough balls and Steve had mixed the Gangi sauce and shredded the Great Lakes white cheddar. The Mack’s clone dough ball was left out to ferment longer than I wanted and it was warm at market. The dough ball did open up very easily. Being tried, I forgot to press on the dough ball at all. I just opened the dough ball normally. After the pizza was dressed and in the oven, I remembered when I first looked in the oven and saw the rim rising, that I had forgot to press on the dough ball before I opened it.
The Mack’s attempt did give me some surprises though, one in that there was good oven spring, the taste of the crust was better than usual, the crumb had a much different texture, and the bottom crust wasn’t as crispy as normal. Steve and I really liked this Mack’s attempt even though the crust wasn’t right. We both thought the crust was really different.

The Gangi sauce and the Great Lakes white cheddar really went together well too. The cheese wasn’t as greasy like a Mack’s pizza is and the tang wasn’t enough, but Steve and I both thought it tasted as good, or better than a Mack’s pizza. The pizza did taste something like a Mack’s pizza.

I don’t know if the MBF made that much of a difference in the crust, but this pizza in texture and taste weren’t anything like my attempts with the same formulation.

Norma