Another attempt at a Mack's pizza 8/2012

The dough ball looked normal to me yesterday and Steve did weight it before we made the Mack’s attempt. Steve said to me he didn’t see how I got so confused about the TF on Monday night. I explained the story of why I thought I might have be confused. The dough ball weighed 1 ¼ lbs. We also weighed the shredded AMPI mild white cheddar before it was applied and it was 8 oz. We didn’t weight the Ganig sauce, but sure thinned it down a lot. I thought it looked neat how the thin sauce just blends in with the cheddar.

Kyrol flour and a lower TF were used for this experiment.

The dough ball sure opened well, and could be tossed and twirled with no problems. The pizza baked fine, but there were a little too much crisp to the bottom crust for Steve and me. The slices sure were thin, at least in our opinions. The crust did taste much better than the last slices of Mack’s pizza I had though.

I find this whole process interesting, because I really don’t think we would have had to applied the whole 8 ounces of cheese and with the sauce being so thin, would think this would be a much cheaper way of making an 18” pizza with less cheese and also less sauce (when it is thinned down). I am curious about who might have come up with this idea for applying cheese and sauce. Whoever came up with these ideas sure knew what they were doing.

Norma

Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

These are the results of using the Briess sweet sorghum syrup yesterday. The Briess sorghum syrup was upped some and the hydration was lowered some for this week. I used GM Full Strength flour in this experiment instead of Kyrol flour. I really don’t know what the effective hydration was from changing the formulation, but really I don’t think it mattered that much.



The dough felt about the same when I mixed it and also felt the same when I went to open the dough ball. The Briess sorghum syrup must do something to the dough though. With this experiment and the one I did last week, the dough ball, (when opening to a skin) just almost falls open in no time. This one opened so easily that it got to a 20” skin before I knew it. This skin didn’t shrink at all when it was it was shaken on the peel. I thought there might be a loading problem, (because part of the skin was off the wooden peel) but that wasn’t the case. It slid into the oven okay.


This pizza baked a lot different than last week. The rim crust didn’t want to brown much and wasn‘t as moist. The only reason I can think that would happen is that I changed flours, unless there was another reason I don’t understand. The rim crust did get decent oven spring, but not as much as last week. Steve and I preferred the pizza from last week made with the Briess syrup.

Now I am at a point that I don’t know what to change. This dough ball sat at room temperature for about 1 hr. 45 minutes before it was made into a pizza

Norma

Pa. Renaissance Faire Wine Shop Visit 8/13/2012

My daughter and I went to the Wine Shop at the Pa Renaissance Faire. http://www.parenfaire.com/ I love the Renaissance Faire, but didn’t go in on Saturday. We only went there to taste some wines and purchase a few bottles of wine. I never tried the Ice Wine and really liked it.



We saw many attendees at the Faire coming out of the Faire all dressed up. They sure looked neat. Maybe I will get to visit the Renaissance Faire this year.

Norma

Garlic Alfredo sauce on Lehmann dough pizzas now with veggies 8/2012

I decided this week I am going to try a sell my regular pizzas with a different topping, in addition of what I am now making. Since I already make Greek style pizzas with veggies, I thought I would just used the same veggies and use garlic Alfredo sauce as the base, instead of tomato sauce. I have no idea why, but when I made the different dressing pizza with the garlic Alfredo sauce the rims of the pizzas became bigger and they seemed to brown different on the rims. The only problem of trying to offer a new dressing on my pizzas is I am not sure if I can keep up with trying to offer them and also how my space in my pizza holding cabinet will work out. I am curious if anyone knows why when a different sauce is used why the rims would be different when using the same dough? The pictures of the different dressings pizzas where taken one in mid morning and one in the late afternoon, so how the dough fermented I wouldn’t think would make the difference. Last pictures are of one pizza made after the different dressing pizza late in the afternoon.

Norma