Another Attempt at a clone Mellow Mushroom Pizza: used Pendletons Power Flour 12/06/2011

The MM#7 formulation worked out well this week.  I left the dough ball warm-up longer than my other attempts at market.  The dough sat out for 7 hrs. before the dough was opened. The dough ball was placed on top of a metal container on top of the deck oven for 2 hrs. of the warm-up.  I wanted to see if letting the dough ball warm-up longer would affect it in any way, but it didn’t appear that it did, expect it did rise a lot more.  The dough ball opened the same as the others and also baked almost the same.  It seems like the crust was a little moister this time.  I don’t know if that was from using the PMF Power flour or from the dough ball sitting out so long.  The temperatures were warmer than normal at market today, so maybe that also helped the dough to ferment more.

I changed flours from KASL to Pendleton Power flour (unbleached) for this attempt.

Norma