Another Mystery Pizza at Home 5/29/2011

Another mystery pizza was made, but this time at home.  I used KABF and Pursasnow cake flour, soy flour, IDY and a chemical leaving system (Clabber Girl baking powder), along with other ingredients.  I wanted to see how this pie would bake in my home oven.

This pizza took from start to finish about 2 ½ hrs.  I wanted to let the dough ball ferment longer, but it was getting late.  I used the top of my stove with a hot pad on top of one burner to speed the fermentation along.  This pizza was baked on the bottom rack of my oven at about  500 degrees F on the pizza stone for 7 minutes.

When the pie was baking it develop a bubble in two places.  I thought since this might be another Sukie pizza, I needed something special to pop the bubbles.  On the pictures below is what I popped the bubbles with.  I don’t know if anyone knows what they are or not.

This formula might need a few more tweaks, but the crust, crumb, bake time, and formula did work decent to make another Sukie pizza.  I find it interesting how IDY and a chemical leavening system can be used hand in hand to make a pizza.

Norma