There are a few things I would like to post about this experiment.
1. I don’t understand how long mixing can affect a dough and make it tougher (at least this dough). From the long mix I did, the dough turned out well, and was so soft when opening the dough. It makes me wonder just how bad a long mix is for some doughs. The tight dough turned into something altogether different. I wish I knew more about longer mix times in some doughs and why a longer mix might be better.
2. I left the dough ball ferment at room temperature for about 6 hrs. at market yesterday. The dough fermented a lot and then was so soft to open. The dough ball was so easy to open that I stretched it much more than 18” before I knew it. Then the dough hung over the 18” pizza peel. I then wasn’t sure if I could launch the pie off the peel into the oven (with the overlapping skin off the peel), so I decided instead of ruining the pie (with maybe a bad launch from the peel into the oven) to cut off the extra dough with a scissors. That is why in the pictures the final pizza doesn’t look round and some jagged edges can be seen. Because of cutting the dough off the TF changed to a much thinner pizza. I wish I had weighed the pieces of dough that I had cut off to be able to know what TF this pizza really was, but didn’t think about doing that right at that moment. I just threw it away.
3. This dough skin had a lot of fermentation bubbles and I think if I wouldn’t have pressed so hard on the skin (like Mack’s piemen do) and broke edge bubbles, this pie would have been light and airy in the rim. That is the next experiment for next week on another thread.
4. The resulting pizza from all of this reminded me of the pizza I ate at Best Pizza in Brooklyn, NY. The crust had about the same TF and was just about the same in being crispy. What a wonderful find from just doing one experiment. Maybe I will be able to make a Best Pizza style of pizza in my deck oven. Only one more experiment might be able to tell me if that would work or not. Steve, Randy, and my other taste testers really thought this was a really different pizza and enjoyed it. The manager of the flea market usually comes over to sample test pizzas and he wanted to buy the 3 leftover slices, but I said the extra slices weren’t for sale and Steve, Randy and I had second slices. Even the bottom crust seemed to brown like a Best Pizza. All cheddar on a pizza is great, if the right kind of cheddar can be found
5. The Cracker Barrel extra sharp cheddar tastes a lot like the cheese on a real Mack’s pizza. It isn’t exactly the same, but does have the tang that Mack’s cheese gives, and also is very oily. On the pictures it can be seen just how much oil the Cracker Barrel extra sharp cheddar gives when baked on the final pizza.
6. Pinocchio and Geppetto were also so excited about this new pizza and were watching over this experiment They both said hat’s off to Peter’s formulation. Pinocchio and Geppetto still want me to try the Cracker Barrel extra sharp cheddar on my other formulation for a Mack’s dough. Can’t they ever be satisfied.
7. I wouldn’t have been able to toss and throw this dough. It opened way too easily.
Norma
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