Another MM pizza attempt at home, and pretzels made with the same dough 11/10/2011

The experiment at home went well with the same formula that was used Tuesday.  The dough balls were left to ferment at room temperature for 6 ½ hrs.  The dough ball opened well, and could be tossed and twirled.  The dough was a little more gassy, but that didn’t seem to make any difference, at least to me. The bake in my home oven also went well.  The rim crust had nice oven spring.  There were only two things that I noticed that were different.  Since the dough ball wasn’t frozen, the color of the dough ball and baked rim crust were lighter.  The other thing that was different was the crust was a little sweeter.

The dressing used on the pizza was “Grub”, and mild white cheddar.  After the bake, Hot Sauce, (made with Texas Pete Buffalo Style Chicken Wing Barbeque Sauce, honey, and melted butter with garlic) was sprinkled over the melted mild white cheddar.  I also cut fresh chives from my garden and sprinkled them over the pie.  The standard butter garlic sauce was also brushed on the rim, then Parmesan cheese was sprinkled on the rim.

Then I used the second dough ball to make the pretzels.  That experiment went okay too.  I made 4 soft pretzels out of the second dough ball.  I decided to try four different ways to dressed the soft pretzels.  One had nothing on, the second had the butter and garlic sauce with Parmesan cheese, the third had melted butter with honey and garlic powder, and the fourth had salt, garlic butter honey mixture with Parmesan cheese .

The pretzels all tasted good.  It is really easy to make soft pretzels with this dough.

Norma