Bisquick Pancake and Baking mix, with “goody bag” made into a pizza 5/10/2011

The Bisquick Pancake and Baking mix dough and Peter’s “goody bag” were mixed late Tuesday morning.  I shouldn’t have assumed since I had to add water to the Bisquick Buttermilk mix and “goody bag” that the amount of water would not be enough.  I added the whole amount of water stated for “total weight of water”.  That was a mistake on my part. I did use hot water today.  When I mixed the Bisquick Pancake and Baking mix with the “goody bag” and water, the dough seems really sticky.  I thought wow, I sure made a mistake in using that much water.  I did use my plastic dough scraper and kept turning the dough onto itself, kinda like stretch and folds.  I dough was still sticky, so I decided to just let it ferment.  I did let it ferment for two hours.  Then I added a little bench flour and did more stretch and folds.  The dough seemed to become more like a Tartine Bread dough then.  It was bubbly, but still kinda sticky.  I then did ball the dough and covered it with flour and also put olive oil on the bottom of the plastic container.   The dough was then fermented for two more hours.

When I went to open the dough ball, it still a little sticky, but I proceeded.  The dough opened very easily.  When Steve and I dressed the pie, it wanted to stick to the peel.  We tried to add more rice flour under the dough and even blew under the skin a few times, but there were still places it wanted to stick.  When Steve slid the pie into the oven, we knew it was sticking in one spot, but still proceeded.  As can be seen the pizza did not get altogether round.  The crumb of this pizza was very light and very moist in the rim.  When taking bites of the rim, it was almost like a cloud.  The taste of the crust was very good.  Steve and I thought this was a very good short time pizza.  There was no Bisquick taste in the crust of this pizza.

The second Bisquick cheese-garlic biscuit pizza, I will explain later, but the “goody bag” did work with the Biquick cheese-garlic mix and I did add more water to that mix.  That pizza turned out about the same as the Bisquick Buttermilk biscuit mix last week, but I think the taste of the cheese-garlic crust was better than the Bisquick Buttermilk biscuit mix with the “goody bag”, I had tried last week.

http://www.pizzamaking.com/forum/index.php/topic,13686.msg138540.html#msg138540

I found out in my next experiment, that I had measured the Bisquick Pancake and Baking mix wrong.  That is why my dough was so sticky.

Norma

Great-Granddaughter Playing with singing pizza Elmo at market 5/10/2011

 My great-granddaughter came to visit me at my small pizza stand at market Tuesday.  She really likes playing with singing pizza Elmo! :)  She was sitting on the concrete beside my stand playing with Elmo.  She also really like my pizza.

Norma

The Biquick cheese-garlic biscuit mix, mixed with the same “goody bag” 5/10/2011

The Biquick cheese-garlic biscuit mix was mixed with the same “goody bag” as I also mixed the Bisquick Buttermilk biscuit mix with last week.  I did add .50 oz. more water to this dough.  As can been seen on the pictures of the dough there is an almost orange substance in the mix, even after it was mixed into dough and also in the baked rim.  Steve and I tasted the almost orange substance and it almost tasted like a waxy nothing.  It had no flavor.  This dough was also bulk fermented for 2 hrs., then balled with flour and put into a plastic container with oil and room temperature fermented for another 2 hrs.

This dough mix came together well, and the dough ball was easy to open.  I find how the bottom of this crust browned interesting.  This Sukie pizza did turn out well, and only had a hint of a Bisquick taste.  It didn’t taste like fluffy pancakes like last week.  Steve and I couldn’t taste any cheese in the crust and only a hint of garlic.  At least in my opinion and Steve’s, this was another successful Sukie pizza.

The rim of this pizza was also moist.  In my opinion, it is interesting that a pizza can be made with a biscuit mix.



Norma

Frozen Lehmann Dough Ball made in Universal Bread Machine, with manteca used to make Pizza 5/10/2011

The extra Lehmann dough ball with manteca, that was made in the UBM, circa 1904 (after it was cleaned up), was made into a pizza Tuesday.  I had left the dough in the refrigerator until Friday evening.  By that time there was one big bubble on top of the dough ball. The dough had cold fermented for 5 days, and then was frozen until Monday, when it was left in the deli case to thaw until Tuesday.

I left the Lehmann dough ball with added manteca warm-up at market yesterday for about 2 hrs.  The dough ball was easy to open.  The pizza baked fine and this time there was no screen needed to keep the bottom crust from browning too much.

This pizza had a much better flavor in the crust than last week, and there was no oily feeling, when eating the crust.  Steve, a couple of stand holders and I thought this pizza was very tasty with the added manteca.

http://www.pizzamaking.com/forum/index.php/topic,13668.msg138596.html#msg138596

Norma

Another Bisquick Original Pancake and Baking mix with Peter’s “goody bag” 5/14/2011

I mixed another Bisquick Original Pancake and Baking mix with Peter’s “goody bag” and now can understand what I might have done wrong, when I mixed the mix before.  I did now weigh out all the ingredients and after I weighed them also took the final weight of all the ingredients combined, before I added the total weight of water. The total weight of the “goody bag” contents was 401 grams. I now think I didn’t measure the Bisquick Original Pancake and Baking mix right before.  This time it looked like more of the Bisquick Original Pancake mix was in the container.  I think that is where I went wrong before. When I weighed the water, it looked about the same as it did at market.

I used hot tap water today, but I don’t think my home tap water is as hot as it is at market.  My final dough temperature was 84.5 degrees F.  The total weight of the mix and water was 589 grams.  I think some dough stuck to my fingers and also the rubber spatula and rubber scraper I used to mix the dough.

Now the dough does look almost like when I had used the Bisquick Buttermilk biscuit mix or the Bisquick cheese-garlic biscuit mix. The Sukie dough doesn’t look sticky like it did at market.

BTW, I did purchase another bag of the Bisquick Buttermilk mix to try at market sometime again with the “goody bag” Peter had set-forth.

I am not sure how long I am going to let this dough ferment, before reballing, because my ambient room temperature at home is 70 degrees F.  That is lower than my market temperatures have been so far.  I do want to use this dough in the same time frame as before, but am not sure about the way to go about this, to get the best results.

The Bisquick Pancake and Baking Mix pizza with the “goody bag” added, was made a little less than 4 ½ hrs. after it was mixed.  I wasn’t sure how long to let the dough ball ferment after I had balled it.  The dough ball was easy to open, but almost too easy, because it stretched to more than 16" in a very short time. When I measured the skin on the peel, I thought now there is going to be problems, because it skin was more than 16" and my pizza stone is only 16".  I don’t have a pizza screen bigger than 16".  There was no snap back in the skin.  Where ever I placed the skin it stayed the same size or wanted to get bigger. I still proceeded to dress the pie.  It was dressed with my regular tomato sauce, a blend of 4 cheeses, (John Martin’s mozzarella, Provolone,  Boar’s Head (Queso Blanco), and Buffalo Wing Cheddar cheese. Dietz and Watson Pepperoni was also placed on as a dressing, also.  I knew when I went to slide the pie off the peel (18"), the pie wasn’t going to fit my pizza stone and as can be seen it did droop on two sides.

My oven light must have burned out between the last time I baked in the oven and today, but since the oven was too hot, I couldn’t change the oven light.  This pie baked differently than all the other pies on this thread.  It didn’t get a lot of oven spring.

After the pie was baked, the crust and rim seemed bready, but in a different way than I would think of a bready rim.  It was still light and easy to chew, but different.  The bottom crust looked finished to me, but it also was soft and not crisp, as was the rim also.


http://www.pizzamaking.com/forum/index.php/topic,13686.msg139005.html#msg139005

Norma