Learning Knowledge to Make Pizza: Next Attempt with lower protein flours (something like Caputo), with added stuff to get better crust browning 2/01/2012

I mixed another dough to be tried Tuesday in the deck oven. This time I change the flour to AP and cake flour. I kept the hydration, sugar, oil, molasses, Dry Malt, and Dried Eggs the same amount of grams I used for my last attempt. I did add a couple of other ingredients this time. I added sweet dried buttermilk at 3 grams and also added baked dried gluten at 6 grams. I added the baked dried gluten because since it still tastes nice and nutty and is crunchy it seems like it is still good to me, and I wanted to see if there is anyway baked gluten can be incorporated into a pizza dough come HOHW. I ground up 3 grams of my MM clone baked gluten and 3 grams of the MM baked gluten. I showed pictures of the wet-gluten which was then baked wet gluten at Reply 1100 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168387.html#msg168387 I used my spice and nut grinder to grind up the baked gluten.

The dough came together well, with tiny flecks of baked gluten in the dough. I have no ideas how the pizza will do when baked though, or even if it will brown. I am also not sure about trying the AP and cake flour instead of Caputo.

I was surprised, but the pizza made with the two added ingredients and AP and cake flour, did turn out to be a really good pizza. I was also surprised that somehow the ground baked gluten dissolved when the pizza was baked. I ripped the crust apart and couldn’t even find any trace of baked gluten under the cheese and sauce or in any of the rims. I wonder what happened to the bake gluten.

This pizza tasted really different, had good oven spring, a nice moist rim, and decent browning. My taste testers, Steve, and I enjoyed this different pizza.

I guess this pizza could be called a “Frankenpizza” like Craig mentioned on pizzamaking.com.

Norma