Trying Ischia starter and IDY in pizza dough.

Experimenting with the Ischia starter and IDY in a dough to see what happens.  This was the first experiment.

Norma

Papa John's Clone Cookie

Peter's PJ's clone cookie dough mixed well, and the cookie baked well in the 10” dark cutter pan in the home oven. When using a pot holder there was a small problem in making a dent in the dough before the cookie dough was set. The problem was when using the dark cutter pan the cookie stuck to the bottom of the pan. It wasn't as bad as the cake aluminum pan that was tried before. A metal spatula could be used to take slices of the cookie out, but there is no way the cookie would budge without a spatula. The PJ clone cookie does taste very good.

Norma

Pizza Rat Delilah Eats Detroit Style Pizza at Market.

I was a pizza at market today making pizzas. The top of the hat can't be seen, but it was also a pizza. I even wore my pizza socks today. It was almost the end of market today, and a man came up to the stand and asked if we had any Detroit style pizza left. I said there is a dough in the proofer, but it would take about 15 minutes to bake. The man said he would be back because he loves Detroit style pizza. When he came back my helper and I saw he had a friend with him. The friend was a rat named Delilah. Delilah was very friendly and we petted her. Delilah was licking her chops waiting to get a taste of the pizza. When I gave the slice to the man Delilah wanted some Detroit style pizza too. The resulting video is of Delilah eating the Detroit style pizza. You never know what is going to happen at market.

Video of Delilah the "Pizza Rat" eating a Detroit style pizza.

https://youtu.be/u58adSvVAc4

As always at the end of the day a pizza woman has a lot of confessions to do. My friend, Sister Deb at market let me do the confessing

Norma

Best attempt at a Mack's Pizza

I went to Walmart and purchased two cans of Great Value Crushed Tomatoes, and two cans of Great Value Tomato Paste,  I also purchased the Cracker Barrel Vermont Sharp-White Cheddar.  I was only going to use one can of the crushed tomatoes and one can of the tomato paste for the pizza sauce, in addition to some other ingredients.  I am going to use Peter's formulation at Reply 307 http://www.pizzamaking.com/forum/index.php?topic=9068.msg99472#msg99472 

KABF/VWG Blend* (100%): Water (55%): IDY (0.20%): Salt (2%): Olive Oil (5%): Sugar (1.5%): Total (163.7%):

367.32 g  |  12.96 oz | 0.81 lbs 202.03 g  |  7.13 oz | 0.45 lbs 0.73 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp 7.35 g | 0.26 oz | 0.02 lbs | 1.32 tsp | 0.44 tbsp 18.37 g | 0.65 oz | 0.04 lbs | 4.08 tsp | 1.36 tbsp 5.51 g | 0.19 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp 601.3 g | 21.21 oz | 1.33 lbs | TF = N/A

I took the Cracker Barrel Vermont Sharp-White cheddar over to market.  It is the same color as the cheddar I use at market.  I tasted the Vermont Sharp-White cheddar in comparison with the cheddar I use.  They both tasted the same, but the cheddar I use is a little softer when it is touched.  The Vermont Sharp-White cheddar was shredded in the Pelican head so it would be the same as the cheddar I normally use. 

This was the Mack's attempted dough using Peter's formulation and the pizza sauce from the Great Value Tomato products.  The olive oil was mixed in with the water because the olive oil was 5% of the total formulation.  The flat beater on the Kitchen Aid mixer was used first until the oil looked incorporated.  Then the spiral dough hook was used on speed one, and the dough was mixed for 10 minutes.  The final dough temperature was 82 degrees F.  I used regular room temperature water.  I had wanted to mix the dough yesterday, or this morning, but there were too many other things to do. 

The MAE method was used for the olive oil, oregano, Italian seasoning, crushed garlic and red pepper flakes.  To the two Great Value products, with the ingredients that were microwaved, (using the MAE method) more oregano, Italian seasonings, sugar, Kosher salt, and a little more red pepper flakes were added.  I added a little more sugar than I normally do because the sauce didn't taste as sweet as the one for market does.  Parmesan cheese was added last and then was stirred. 

 

Peter's Mack's clone dough worked perfectly to make a Mack's pizza.  Thanks Peter!  The two Walmart products also make a good Mack's clone sauce and the Cracker Barrel Vermont Sharp-White cheddar was a good choice for a Mack's clone pizza.  What more could I ask for today.    Now I am debating with myself if I want to use Peter' formulation with my flour for my regular boardwalk style doughs.

The dough ball sat out longer than I wanted but it worked out well.  A little water had to be added to the Walmart tomato products.

A regular customer of mine came by and is used to my regular boardwalk style pizzas.  He did purchase some slices of the regular boardwalk style pizzas.  He said he had been to Manco and Manco lately and his friend told him he had to try Manco and Manco's pizza because they were the best pizzas.  The regular customer told me there was nothing special about Manco and Manco's pizza.  I had thought I saw on videos at Manco and Manco that they only put the cheese down first and then the spiral of sauce, but then no second layer of cheese was added.  The customer told me they don't put down a second layer of cheese on their pies, and the sauce it too much in places, and not enough in other places.  I wonder when that changed.  I then got the customer to try a slice of the Mack's clone.  He said it was much better than Manco and Manco pizzas.

                                      

Two videos of me trying to toss and twirl Peter's dough formulation.  I sure can't toss and twirl the dough right, but the dough was very strong.  If someone knew how to toss and twirl they could have done a much better job that I did.  For the first video a customer came to purchase some pizza and then my granddaughter had to stop taking the video. 

https://www.youtube.com/watch?v=Pq-FbyRjHhg

https://www.youtube.com/watch?v=9cPQOAfYlRQ

Norma