I wanted to try out Peter’s formula for MA#2 because I wanted to see how a Greek pizza would turn out, with such a low hydrations of 50.7%. I mixed the dough Monday morning in my kitchen aid mixer for my 12” round steel pan, and used the rest of the numbers Peter set-forth for his MA# 2 formula.
I had my 12” steel pan at home, because I thought I was going to try out another cracker style dough last week, but never had time to get around to another cracker-style pizza. I forgot to take my 12” steel pan along to market today, so I had to substitute and use my other 12” round pan, that wasn’t steel. I wasn’t happy I forgot my steel pan, but thought I already had the dough made for market today, and had the dough at market since yesterday. I used Superlative flour as the flour for this pizza. I also used corn oil to oil the pan.
The dough did feel much drier than other Greek pizzas I have made. I also proofed the dough in the pan for about an hour. The Greek pizza skin was first dressed with garlic herb infused olive oil, sauce, hot Italian sausage sliced (I had bought at market and baked in the deck oven), spinach, sliced San Marzano tomatoes from my garden, kalamata dark olives, cheddar cheese, Feta, mozzarella, and a blend of three other cheeses.
The Greek pie turned out better than I thought it would. The edges were nice and crunchy, and Steve and I both though the pie was very tasty.
Thread where I posted on
pizzamaking.com, and also where I found the formula from Peter(Pete-zza) for the MA#2 Greek pizza I attempted. I found the formula I used by Peter (Pete-zza) on the same thread.
http://www.pizzamaking.com/forum/index.php/topic,691.msg150630.html#msg150630
Norma
