This was my last sample of the the Nasonville 1 year aged cheddar cheese I had. I still have part of both samples left, but didn’t weigh what is left. I find it interesting that this package says in the ingredients annatto, even thought it is white, not yellow. I didn’t look on the other package to see if annatto was listed in the ingredients.
To be honest in this attempt the cheese sauce blend didn’t tasted exactly as a Mack’s pizza does. I can’t really figure that out. I had 2 partly used containers of Gagni sauce doctored up and one container that had no spice blends added. I had unfroze them on Monday and put them together. Steve added a little more oregano and we both tasted it before putting the sauce on the pizza and it tasted like Mack’s sauce. When the cheddar melted on the pizzas it didn’t have exactly the same taste as it did at my mom’s. I am also stumped on that. I had saved two slices to bring home to my daughter to reheat and taste, but I have a bad foot right now and had many things to carry out to take home last evening. It was also very humid and muggy at market yesterday and all the vendors were complaining how hot the humidity made it feel. I was in a rush to clean up and get home to the air conditioner. I forgot to bring the two slices home for my daughter to taste. I have no idea if how my oven bakes had something to do with the taste of the final pizza or not. When the same pizza was baked at my mom’s it did taste exactly like a Mack’s pizza. I am at a loss to explain why the attempt yesterday didn’t taste exactly the same as at my mom’s.
Steve and I talked about how the cheddar almost tasted like some other blends I have tried. Steve tasted the Nasonville 1 year old aged cheddar and said it had a nice creamy texture and a little bit of sharpness. Steve and I did enjoy the Mack’s attempt though and each ate two slices.
The pizza was weighed right out of the oven. It can be seen in the progression of pictures how much weight the baked pizza lost in weight. The first pictures shows the weight right out of the oven. The second picture shows after 2 minutes out of the oven and the 3 picture shows the weight of the baked pizza after about 4 minutes. I should have kept the pizza on the scales more to see when the weight leveled out, but didn’t. I used 10.5 ounces of the 1 year old age Nasonville cheddar and 8 ounces of the doctored-up Gangi sauce for this pizza.
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.