Another Attempt at a Home Run Inn Pizza

This was my next attempt at an HRI pizza today.  I used the skin that I had fermented for two days.  It kind of surprised me that the skin didn’t rise much at all in the two days it was in my refrigerator.

I had a loading error, I guess because I didn’t flour my wooden peel enough.  I only dusted my wooden peel lightly with flour.  A little of the cheese and one pepperoni slice fell off when I went to slide the pizza off of the wooden peel.  I did retrieve the pepperoni slice with my tongs from the bottom of my oven and put it back onto the pizza.  Where the cheese melted it left a mess on my pizza stone.

The pizza was baked at 490 degrees for about 14 minutes.  I did have to turn the hot pizza stone while it was in the oven to get the struck cheese unstuck before I could rotate the pizza.  I thought there might be more layers when the bubbles began to appear at the beginning of the bake.  The pizza weighed 725 grams after the bake.  I used 10 oz. of the Foremost Farms LMPS, 4.5 ounces of Full Red, and 14 slices of Ciao pepperoni.  The pepperoni weighed 1.2 oz.  I also sprinkled a little oregano on the pizza before the bake.

I thought the HRI attempt was very tasty and it did have good bottom crust browning and also some rim crust browning.  I thought the rim crust had a little bit of chew and also was crunchy, but the crunchiness was very easy to bite.

Norma

Kinda Puzzled How the cheddar tasted on this Mack's attempt

This was my last sample of the the Nasonville 1 year aged cheddar cheese I had. I still have part of both samples left, but didn’t weigh what is left. I find it interesting that this package says in the ingredients annatto, even thought it is white, not yellow. I didn’t look on the other package to see if annatto was listed in the ingredients.


To be honest in this attempt the cheese sauce blend didn’t tasted exactly as a Mack’s pizza does. I can’t really figure that out. I had 2 partly used containers of Gagni sauce doctored up and one container that had no spice blends added. I had unfroze them on Monday and put them together. Steve added a little more oregano and we both tasted it before putting the sauce on the pizza and it tasted like Mack’s sauce. When the cheddar melted on the pizzas it didn’t have exactly the same taste as it did at my mom’s. I am also stumped on that. I had saved two slices to bring home to my daughter to reheat and taste, but I have a bad foot right now and had many things to carry out to take home last evening. It was also very humid and muggy at market yesterday and all the vendors were complaining how hot the humidity made it feel. I was in a rush to clean up and get home to the air conditioner. I forgot to bring the two slices home for my daughter to taste. I have no idea if how my oven bakes had something to do with the taste of the final pizza or not. When the same pizza was baked at my mom’s it did taste exactly like a Mack’s pizza. I am at a loss to explain why the attempt yesterday didn’t taste exactly the same as at my mom’s.

Steve and I talked about how the cheddar almost tasted like some other blends I have tried. Steve tasted the Nasonville 1 year old aged cheddar and said it had a nice creamy texture and a little bit of sharpness. Steve and I did enjoy the Mack’s attempt though and each ate two slices.

The pizza was weighed right out of the oven. It can be seen in the progression of pictures how much weight the baked pizza lost in weight. The first pictures shows the weight right out of the oven. The second picture shows after 2 minutes out of the oven and the 3 picture shows the weight of the baked pizza after about 4 minutes. I should have kept the pizza on the scales more to see when the weight leveled out, but didn’t. I used 10.5 ounces of the 1 year old age Nasonville cheddar and 8 ounces of the doctored-up Gangi sauce for this pizza.

Norma

 

Lehmann dough rolled out thin in a cutter pan 4/17/2012

For a long while I had wanted to try some kind of Lehmann dough and try to roll it out thin to see what would happen. I took a small Lehmann dough ball (the same one day cold fermented Lehmann dough I am now using for pizzas) and rolled it out as thin as I could. I then docked the skin heavily, put it into a cutter pan and cut off the excess skin. It was then par-baked. The pizza was dressed with sauce, a blend of part-skim mozzarella and muenster cheese, baked applewood bacon and some fresh chives and Greek oregano from my garden. I must say the taste of the dressings were really good. The muenster cheese added with the part-skim mozzarella gave a nice taste to the dressings.


Norma