Okay, Pinocchio and Gepetto wanted to help me with the Mack’s clone, again. I asked them if they are willing to help and guess what they said! No, we just want to watch. Well...I had to do something about that, since they also want this pizza to turn into a Mack’s clone. I said since they only wanted to watch I am going to pick the song today and also have a clone Pinocchio join me, since he was willing to help. Clone Pinocchio and I picked the song today. Maybe all this will help, but again, maybe not.
I mixed the clone dough earlier to try and simulate how the dough might be made in the morning and used some time during the day or possibly the next day.
This is the formula I used.
Flour (100%): 284.47 g | 10.03 oz | 0.63 lbs
Water (55%): 156.46 g | 5.52 oz | 0.34 lbs
IDY (0.35%): 1 g | 0.04 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
Salt (2%): 5.69 g | 0.2 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
Olive Oil (6%): 17.07 g | 0.6 oz | 0.04 lbs | 3.79 tsp | 1.26 tbsp
Sugar (2%): 5.69 g | 0.2 oz | 0.01 lbs | 1.43 tsp | 0.48 tbsp
Total (165.35%): 470.37 g | 16.59 oz | 1.04 lbs | TF = 0.08252
For this attempt, I increased the yeast, oil, and sugar. I forgot to add a bowl residue, but got the bowl fairly clean.
The flour was sifted and the dough was mixed by hand. I left the dough sit on the counter for an hour before putting it into the refrigerator. I took the dough ball out of the refrigerator today at 4:00 pm. and left it warm up for until I just made the pie about an hour ago. I didn’t want to let the dough out that long, but other things preoccupied me.
Seems like there is always a problem with something I try. O well, I did weigh the dough ball and it weighed 1.01 lb. I also weighed the Beiry Mild White Cheddar and it was 6 oz. I weighed the Gangi sauce and it weighed, 7 oz. I pressed hard on the skin and it opened nicely. I then got the cheese I had grated out of the refrigerator and started to put the first layer on the pizza. I don’t know why, but the grated white cheddar wanted to stick together. Next the Gangi sauce. I started to put it on the pizza and realized I forgot to add water to thin it down. Well no use adding water now, because I already started. I had to weigh out another 1 oz. of sauce. That is the reason the sauce looks so thick and blotchy. I sprinkled the remainder of the cheese over the pie. My big peel at market was left on top of my oven and Friday when I went to market, it must have rained and came down my vent. Well the peel was warped, so I thought I would bring it home and try to get it straightened out and also use it today. I loaded the pie onto the pizza stone. After it started to bake, I looked though the window of the oven. Low and behold there were big bubbles just forming on the one side of the pizza. Quick grab the fork.
When the pie was almost finished baking, I remembered I forgot to rig up some way to weigh the baked pizza. Well I tried different ways and none of them were working with my metal peel in combination with something else. Quick check the pie again. It was finished, but I still didn’t have my metal peel and something else to weigh the pie. Until I found something the pie was a little overbaked. The freshly baked pie weighed 1.69 lb. Some of the cheese dripped off the side of the baking stone, again.
I even had my beachfront property I purchased in Wildwood to help.
O well, just another day in pizza making.
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.