Mellow Mushroom Pizza 2nd Attempt with MM #2 Formula 9/27/2011

The MM#2 experiment went well yesterday, but I think the effective hydration was either to high with the molasses added, or either the way I mixed the dough (with the oil in the water) made the hydration seem higher, or maybe another possibility is the ground toasted wheat germ did help hydrate the flour better than last week.  This week the dough felt like it had a much higher hydration than last week.  I can’t figure out why the hydration seemed higher than my attempt last week.

Steve and I had to get ready to make the MM experiment today.  We figured we had to dress the part of a MM operation, and also try to make my small pizza stand look a little like a MM real pizza business.  I went to the variety store right near where my pizza stand is and bought some “hippy” tattoos, and some decorations that looked “hippy” to me.  All for the price of 2.50 we could make ourselves look somewhat like a “hippy” and also decorated our stand to look something like a MM pizza business does.  That sure was a lot cheaper than it costs a real MM pizza operation to decorate.

The dough was dipped in coarse cornmeal today.  The dough seemed somewhat sticky, and the dough was almost too easy to open.  It reminded me somewhat like a Reinhart dough when opening it.  There wasn’t any trouble opening the dough, but there was no way I could have tossed the dough.

I did put the pepperoni in the oven to take the grease off again, and used part-skim mozzarella for the cheese.  We used 7.5 oz. of part-skim mozzarella, 6 ounces of sauce, and 22 pepperoni on the pizza for the dressings.

The pie baked well, and didn’t need a screen.  The bottom crust did browned well.  The finished pizza rim was brushed with melted butter with added garlic powder, than sprinkled with Parmesan cheese.  The pizza did have a crunch when cut, but not a lot. As the pie started to cool, it developed a droop.  Steve, my taste testers, and I enjoyed this pizza very much.  It sure was a different pizza.  There was one slice left, and my granddaughter and great-granddaughter did come to market later,  and my granddaughter and great-granddaughter did have the last slice. The last slice was reheated. They also enjoyed this MM attempt. They also got into the “hippy” mood and also applied tattoos to themselves.

I don’t think this attempt must have tasted like a real MM pizza, because the crumb did seem to moist to me, (almost like a Reinhart much higher hydration dough) but we all did like the moist crumb.

The MM dough ball had about 48 total time cold fermentation.

Norma