Used Pete-zza's Dough formulation with KABF and VWG for next Mack's attempt

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.

Norma

 

New Experiments with a Sicilian pizza and dough 3/27/2012

The Sicilian dough and pizza went well Tuesday. The dough ball was only left to warm-up for about an half of an hour, because last week it wanted to become too big when trying to put it into the steel pan. The colder approach to opening the dough went better, but not perfect. That dough was placed into the steel pan easily and was left at room temperature for 2 hrs. for the second rise. The pizza was dressed with a blend of two mozzarellas, white cheddar, then the tomato sauce was added in strips, and the whole pie was sprinkled with Romano cheese and some Sicilian oregano. I had seasoned the steel pan more today with corn oil. The pan was also oiled with corn oil. The final Sicilian pizza was light and had a nice crisp on the bottom. There wasn’t any trouble with getting the pie out of the pan today. The only problems with this baked was where the strips of tomato sauce were added the crumb seemed to want to be not have as much oven spring and near the middle of the pizza it didn’t want to brown as much as I wanted it to.

Norma

Mellow Mushroom Attempt with another of Pete-zza's formulations 3/20/2012

This was another formulation Peter (Pete-zza) figured out for me to try in an MM clone pizza.  I really pushed on the dough when opening it and didn't try to form a distinct trim.  I also baked for longer to see if I could get a browner crust something like some of MM pizzas are sometimes.

Norma