Norma
Pizzas
Preferment for Lehmann Dough Pizzas
Crust of Pizza
Rim of Preferment Lehmann Formula
Sicilian Pizza
Sicilian Pizza with Preferment for Lehmann Dough
At my mom's home getting ready to bake in her gas oven
click on picture to go to post
Friday, October 14, 2011
Mellow Mushroom Attempt with all dry ingredients, except water 10/14/2011
I decided since I had so many samples of dry ingredients, I would try a clone MM’s pizza with them. This time I tried another kind of sugar in the formula. The dry mix was mixed this morning. I mixed the dry mix with water, this evening, then let it sit for 15 minutes. I then balled the dough and left it sit for 20 more minutes. The dough and dough ball rose quickly. The dough ball was very easy to open. There even were fermentation bubbles on the skin. The MM’s dry-mix clone was dressed with Les’s tomato sauce, part-skim mozzarella, baked pepperoni, and red and yellow tomatoes from my garden. The pizza took 4 ½ minutes to bake in my home oven on the pizza stone at a little over 500 degrees F. The rim was then brushed with butter and garlic powder mix, then Red Cow Parmesan was sprinkled on the rim. There was a nice rise in the rim and the crumb was moist. There was more sweetness in this crust than my other attempts, but I didn’t think the sweetness was too much. I think, but don’t know, that I made another Sukie pizza. My daughter and I thought the MM’s dry-mix clone pizza was delicious.
Norma
Norma
Thursday, October 13, 2011
More Experimental Mellow Mushroom Pizzas 10/11/2011
I mixed the dough for the two dough balls using the MM#3 ADM 65 DMP Dough Clone Formulation and the MM#4 Brer Rabbit/Wildflower Dough Clone Formulation Peter set-forth.
I mixed the MM#3 ADM 65 DMP Dough Clone Formulation first because I wanted to see what color the dough would get with using the ADM 65 DMP product. I mixed the ADM 65 DMP in with the formula water and also mixed the raw sugar in with the formula water. I knew when I mixed them together the color was darker than when using the Brer Rabbit in the formula water. I decided to continue, just to see what color the dough ball would turn out to be. The dough did turn out darker than when I just used the Brer Rabbit molasses, but it looked okay. It can be seen on the pictures below, what color the mixture (water, sugar or honey, and molasses) were in both formulas.
Both formulas did mix well, and both doughs felt about the same when finished mixing them. For the MM#3 ADM 65 DMP Dough Clone Formulation the final dough temperature was 78.3 degrees F, and for the MM#4 Brer Rabbit/Wildflower Dough Clone Formulation the final dough temperature was 78.6 degrees F.
The dough for both formulas were formed into a ball and then coated with toasted corn meal, then taken to my freezer to be frozen.
This is also a picture of the raw sugar I used. The raw sugar probably came from Dutch Valley. I also practiced a little this morning with my Throw Dough. I became a little better at throwing the fake skin, but not much better. Might have to practice more later.
Both pizzas today turned out well Tuesday. The pizza made with the MM#4 Brer Rabbit/Wildflower Honey Dough Clone Formulation was made first. The dough handled well, but wasn’t as strong as last weeks dough. I could toss it and twirl it though. This pizza I needed to add some screens, so the bottom of the crust wouldn’t burn. What Steve, my taste testers and I thought was really odd, was there wasn’t any more sweetness in the crust than any of the other MM’s attempted pies, even when honey was added. I don’t know if this is something like some of the Reinhart doughs, that even if honey is added there isn’t any noticeable sweetness in the crust.
The second pizza made was the MM#3 ADM 65 DMP Dough Clone formulation with raw sugar really turned out well. The crust was so moist and we all thought the pizza was great. There even was a nice crunch to the rim of the crust. This pizza did have a little more sweetness in the crust, but it was enjoyable. I am glad I didn’t disregard the ADM DMP and not try it. This was an excellent formula for a very different pizza. Steve, my taste testers and I all thought this was one of my better pies, and I have tried a lot of formulas.
I still can’t toss the dough too well, but Steve did take videos of my trying to toss and twirl both doughs. The last two pictures are of the slices side by side from both formulas. I did edit both videos, so I don’t know how long it takes for them to change. Customers kept thinking these pizzas were whole wheat flour pizzas and they were very interested in them. The one customer we gave a sample to came back and want to purchase more, but we told her we wanted to save at least two slices for Steve and me to take home. I was very excited about this different pizza!
http://www.youtube.com/watch?v=1KTrbetUE3s
http://www.youtube.com/watch?v=nG__DDvjk80
Norma
I mixed the MM#3 ADM 65 DMP Dough Clone Formulation first because I wanted to see what color the dough would get with using the ADM 65 DMP product. I mixed the ADM 65 DMP in with the formula water and also mixed the raw sugar in with the formula water. I knew when I mixed them together the color was darker than when using the Brer Rabbit in the formula water. I decided to continue, just to see what color the dough ball would turn out to be. The dough did turn out darker than when I just used the Brer Rabbit molasses, but it looked okay. It can be seen on the pictures below, what color the mixture (water, sugar or honey, and molasses) were in both formulas.
Both formulas did mix well, and both doughs felt about the same when finished mixing them. For the MM#3 ADM 65 DMP Dough Clone Formulation the final dough temperature was 78.3 degrees F, and for the MM#4 Brer Rabbit/Wildflower Dough Clone Formulation the final dough temperature was 78.6 degrees F.
The dough for both formulas were formed into a ball and then coated with toasted corn meal, then taken to my freezer to be frozen.
This is also a picture of the raw sugar I used. The raw sugar probably came from Dutch Valley. I also practiced a little this morning with my Throw Dough. I became a little better at throwing the fake skin, but not much better. Might have to practice more later.
Both pizzas today turned out well Tuesday. The pizza made with the MM#4 Brer Rabbit/Wildflower Honey Dough Clone Formulation was made first. The dough handled well, but wasn’t as strong as last weeks dough. I could toss it and twirl it though. This pizza I needed to add some screens, so the bottom of the crust wouldn’t burn. What Steve, my taste testers and I thought was really odd, was there wasn’t any more sweetness in the crust than any of the other MM’s attempted pies, even when honey was added. I don’t know if this is something like some of the Reinhart doughs, that even if honey is added there isn’t any noticeable sweetness in the crust.
The second pizza made was the MM#3 ADM 65 DMP Dough Clone formulation with raw sugar really turned out well. The crust was so moist and we all thought the pizza was great. There even was a nice crunch to the rim of the crust. This pizza did have a little more sweetness in the crust, but it was enjoyable. I am glad I didn’t disregard the ADM DMP and not try it. This was an excellent formula for a very different pizza. Steve, my taste testers and I all thought this was one of my better pies, and I have tried a lot of formulas.
I still can’t toss the dough too well, but Steve did take videos of my trying to toss and twirl both doughs. The last two pictures are of the slices side by side from both formulas. I did edit both videos, so I don’t know how long it takes for them to change. Customers kept thinking these pizzas were whole wheat flour pizzas and they were very interested in them. The one customer we gave a sample to came back and want to purchase more, but we told her we wanted to save at least two slices for Steve and me to take home. I was very excited about this different pizza!
http://www.youtube.com/watch?v=1KTrbetUE3s
http://www.youtube.com/watch?v=nG__DDvjk80
Norma
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