The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.
The attempt at the Mellow Mushroom pizza went well today, but I don’t have any idea if the pizza Steve and I made tasted anything like a real Mellow Mushroom pizza. The only problem I had was I forgot to use the cornmeal to coat the crust and used regular flour instead. Steve and I had to make some more pies for customers, and I had the cornmeal on the shelf, so somehow I forgot to use it.
The dough ball didn’t look like it had fermented very much until this morning, so I took it out of the pizza prep refrigerator and left it at room temperature beside the oven for about 3 ½ hrs. to ferment more. The dough ball was very easy to open and a rim was formed before the skin was stretched out, and after the skin was stretched out, while it was on the peel.
I used part-skim mozzarella as the cheese, 6 oz. of my regular tomato sauce, and pepperoni that was baked in the oven on a pan and with a parchment paper to get rid of some of the grease in the pepperoni. The baking the pepperoni in the oven on a pan, which the pepperoni was put on parchment paper, seemed to work out well. The pizza after it was baked was brushed with garlic powder in melted butter, and then was sprinkled with Parmesan cheese.
The crust had a little sweet taste to it, but it wasn’t too sweet. The rim was somewhat moist. Steve, my taste testers and I enjoyed this different pizza.
Peter’s formula seemed to work out well.
Formula I used is at http://www.pizzamaking.com/forum/index.php/topic,3940.msg153527.html#msg153527
Norma
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