The Mack’s attempt yesterday using Peter’s formulation, turned out well. The taste of the cheese was a little too strong and the Great Value tomato sauce could have either used a little more oregano, or should have been left to sit longer to develop a more oregano taste, but the crust turned out well with KABF and VWG. Steve and I couldn’t taste there was any VWG added in the crust. Steve even said that he thought the crust was better than when I used Kyrol flour in that it had a more wheaty taste. I thought the crust was good.
I couldn’t tell any difference in the handling the dough ball (from the time I went to open it) from Peter’s formulation (using KABF and VWG) from when using Kyrol flour. The dough ball opened the same, could be tossed and twirled and baked almost the same in my deck oven. The only difference Steve and I could tell was the bottom crust at the rim was a little crisper. The little bit of crisper rim crust could have even been from a different place I had it in the oven, or the amount of time it took to bake.
The overall weight of the fresh baked pizza after 4 minutes was 2.126 lb. The weigh did dropped after that though. It also weighed more right out of the oven (2.136 lb.). I used 10 oz. of grated cheese and 8.5 oz. of the one year old aged Nasonville cheddar (the same as my last attempt). The cheese and sauce were weighed on my regular scale, not my digital pizza scale. I don’t know why I used 8.5 oz. of sauce this time and only used 8 oz. in my last attempt.
Steve used the 12 oz. of Great Value tomato paste and it can be seen how much paste was left in the container. He added 9 oz. of water to the tomato paste. These weren’t measured on my digital scale, but on my scale that I used for weighing cheeses that are used on my pizza. Steve used my measuring spoons and measured ½ teaspoon of Morton’s Kosher salt, ¼ teaspoon of black pepper and 2 teaspoons of oregano to the paste and water. These were measured level in the stainless steel measuring spoons. We used the paste sauce within 15 minutes, so there wasn’t much time for the oregano to give the paste more flavor.
I got a bill from Nasonville for the 4 cheeses I had purchased yesterday and will post more about that in the next day, or so, after I call Nasonville. I think I was way overcharged for the shipping on the cheese. I will post about that on the Mack’s cheese thread.
Overall this was a very good pizza. Steve and I didn’t share any slices with our taste testers, because we want some slices to take home.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.