Homemade Dough Conditioner or Dough Enhancers Preferment Lehmann dough Pizza 5/03/2011

The preferment Lehmann dough with the 10% blend added to the final dough flour was made yesterday.  Since the poolish was made Friday (without the blend), and the 10% blend was only incorporated into the final dough on Monday, this dough was much harder to open.  I partially opened the dough and Steve finished opening the dough.  Both of us agreed that this dough ball was much harder to open than a regular preferment Lehmann dough ball.  Any of the blend dough balls I have made so far have cold fermented more than one day.

The taste of the crust was better than a preferment Lehmann dough.  The rim also had good oven spring.  This pizza wasn’t exactly 16" as my normal preferment Lehmann dough pizza are, because I now make my dough balls heavier, than when the formula was set-forth for a 16" preferment Lehmann dough ball for one pizza at Reply 225 http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226

It was interesting to see how this blend performed in the preferment Lehmann dough.

Norma

Dough Enchancer-Blend with ginger Pizza 5/03/2011

The regular Lehmann dough with the added ginger to the blend pizza was made Tuesday.  This was a 12" pizza.  I don’t know if it can be seen on the pictures, but there was some specks of something a different color (like a bright yellow), in different parts of the dough.  This dough was easy to open and it also had good oven spring.  In comparison to the two pizzas  made with the blends yesterday, this pizza had the best taste in the crust.  There was just something different about it that made it more complex.


http://www.pizzamaking.com/forum/index.php/topic,13385.msg137888.html#msg137888

Norma

“Sukie” pizza made with Bisquick Buttermilk Biscuit Pouch 5/03/2011 :) Creating a Silk Purse out of a Sow’s Ear!

http://libraries.mit.edu/archives/exhibits/purse/index1.html

Well, to tell the truth the Bisquick Buttermilk Biscuit mix in combination with Peter’s formula turned out great!  This "Sukie" pizza was the most different pizza I have ever made.  It even had a great taste in the crust.  Sukie’s offspring would have been proud!  Great job Peter!

I mixed the “goody bag” into the Bisquick Buttermilk Biscuit mix and added the total formula water for the buttermilk biscuit mix and the amount Peter recommended for the added ingredients.  After mixing with a rubber spatula the mixture looked okay, but since it didn’t seem as sticky as last week, I added water two times and kneaded the water in with my hands, on my marble slab.  I added a total of .40 oz. of extra water into the dough.  I didn’t make a dough ball, but let the dough rise for 2 hrs.  Then I balled the dough and let it rise for another 2 hrs. I did oil the dough ball then. The dough rose to the top of the container after 2 hrs., as can be seen in the one picture.  After balling the dough, it fermented well again.  As can be seen in the one picture of the dough ball, there was what looked like fat in the dough.

The dough ball was easy to open.  The pizza baked well and really browned nice.  There was even a nice oven spring. The rim was moist and the crust was very good.  I never would have know, if I didn’t tried this, that such a good crust could be made in such a short while.  I would invite anyone to try this Bisquick Buttermilk mix and Peter’s formula.  That is how good I thought it was.  Steve really liked this buttermilk biscuit “Sukie” pizza too.

http://www.pizzamaking.com/forum/index.php/topic,13686.msg137736.html#msg137736

Norma

Mystery Pizza by Steve and Me at Market Tuesday 4/26/2011

This was a pizza dough Steve and I mixed at market Tuesday in a few minutes.  We made the pizza about 10 minutes after we mixed the dough.  I did some stretch and folds and Steve also did some stretch and folds, because the dough was sticky. No extra bench flour was needed to be used, other than he normal amount that is used to open a dough ball.  The dough ball wasn’t oiled or floured at all.  This was a 12" pizza.  Steve opened the dough ball.  This pizza turned out better than I thought it would, but there wasn’t a lot of flavor in the crust, because it was made so quick.

http://en.wikipedia.org/wiki/Betty_Crocker

http://www.livestrong.com/thedailyplate/nutrition-calories/food/betty-crocker/pizza-crust-mix-6.5-oz/

There are many recipes for using Bisquick on the web for pizza dough.  These are just a few of the recipes.  I never tried any of these, but they look like they are quick.

http://www.cooks.com/rec/view/0,194,143176-237206,00.html

http://www.cooks.com/rec/view/0,1941,146160-251201,00.html

http://www.food.com/recipe/astonishingly-easy-yeasty-bisquick-pizza-dough-222066

There are also recipes from Betty Crocker like:

http://www.bettycrocker.com/recipes/bisquick-pizza/df578e3c-9ca3-438b-8780-06f6ea9434c2

This is the thread on pizzamaking.com about the mystery pizza.

http://www.pizzamaking.com/forum/index.php/topic,13686.0.html

Norma