These are the results of the garlic Alfredo pizza and a regular cheese pizza made almost back to back. The garlic Alfredo pie did bake differently on the rim, and I think it had more oven spring. The bottom crusts almost look alike to me. I didn’t have time to time the bakes, but these are the pictures and numbers I got. I also couldn’t cut slices to show the rim crumb, because both of these pizzas were for customers that were waiting for them. The garlic Alfredo pizza was purchased from a baker stand holder at market and we talked some about how different things lose weight when they are baked. She didn’t mind Steve and me fooling around a little with her garlic Alfredo pizza and even laughed about what we were doing when I told her I was trying to figure how why a garlic Alfredo pizza seems to bake differently than a pizza that has tomato sauce and cheese.
Both dough balls were scaled at 1.124 lbs.
Garlic Alfredo pizza
Garlic and Alfredo sauce 166 grams
Spinach 37 grams
Peppers 43 grams
Grape tomatoes 124 grams
Cheese 143 grams
Weight of pizza right out of the oven ws 1.152 lbs., or 881 grams. The scale kept falling as the pizza was setting on the scale for a little while.
Regular Cheese Pizza
Sauce 8.3 ounces
Cheese mozzarella blend 7 oz.
Weight of pizza right out of the oven was 1.130 lbs. I didn’t think to change to grams, because it was a regular customers waiting for the cheese pizza.
This is also how Steve’s and my aprons look near the end of a market day. We really aren’t messy, but the flour sure gets on everything.
Today I was in downtown Lancaster and was holding up a sign that said: “Will work for Better Pizzas”...lol
Norma
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