More Experimental Mellow Mushroom Pizzas 10/11/2011

I mixed the dough for the two dough balls using the MM#3 ADM 65 DMP Dough Clone Formulation and the MM#4 Brer Rabbit/Wildflower Dough Clone Formulation Peter set-forth.

I mixed the MM#3 ADM 65 DMP Dough Clone Formulation first because I wanted to see what color the dough would get with using the ADM 65 DMP product.  I mixed the ADM 65 DMP in with the formula water and also mixed the raw sugar in with the formula water.  I knew when I mixed them together the color was darker than when using the Brer Rabbit in the formula water.  I decided to continue, just to see what color the dough ball would turn out to be.  The dough did turn out darker than when I just used the Brer Rabbit molasses, but it looked okay.  It can be seen on the pictures below, what color the mixture (water, sugar or honey, and molasses) were in both formulas.

Both formulas did mix well, and both doughs felt about the same when finished mixing them.  For the MM#3 ADM 65 DMP Dough Clone Formulation the final dough temperature was 78.3 degrees F, and for the MM#4 Brer Rabbit/Wildflower Dough Clone Formulation the final dough temperature was 78.6 degrees F.

The dough for both formulas were formed into a ball and then coated with toasted corn meal, then taken to my freezer to be frozen.

This is also a picture of the raw sugar I used.  The raw sugar probably came from Dutch Valley.  I also practiced a little this morning with my Throw Dough.  I became a little better at throwing the fake skin, but not much better.   Might have to practice more later.


Both pizzas today turned out well Tuesday.  The pizza made with the MM#4 Brer Rabbit/Wildflower Honey Dough Clone Formulation was made first.  The dough handled well, but wasn’t as strong as last weeks dough.  I could toss it and twirl it though.  This pizza I needed to add some screens, so the bottom of the crust wouldn’t burn.  What Steve, my taste testers and I thought was really odd, was there wasn’t any more sweetness in the crust than any of the other MM’s attempted pies, even when honey was added.  I don’t know if this is something like some of the Reinhart doughs, that even if honey is added there isn’t any noticeable sweetness in the crust.


The second pizza made was the MM#3 ADM 65 DMP Dough Clone formulation with raw sugar really turned out well.  The crust was so moist and we all thought the pizza was great.  There even was a nice crunch to the rim of the crust.  This pizza did have a little more sweetness in the crust, but it was enjoyable.  I am glad I didn’t disregard the ADM DMP and not try it.  This was an excellent formula for a very different pizza.  Steve, my taste testers and I all thought this was one of my better pies, and I have tried a lot of formulas. 


I still can’t toss the dough too well, but Steve did take videos of my trying to toss and twirl both doughs.  The last two pictures are of the slices side by side from both formulas.  I did edit both videos, so I don’t know how long it takes for them to change.  Customers kept thinking these pizzas were whole wheat flour pizzas and they were very interested in them.  The one customer we gave a sample to came back and want to purchase more, but we told her we wanted to save at least two slices for Steve and me to take home.  I was very excited about this different pizza!  


http://www.youtube.com/watch?v=1KTrbetUE3s 


http://www.youtube.com/watch?v=nG__DDvjk80 


Norma

Another Greek Pizza, made with leftover Dough: Ischia starter Pizzeria flour 10/11/2011

I used the one leftover Craig’s dough ball, (with the Ischia starter from Steve’s pizza party)  that was unfrozen  (last week), then refrozen, then unfrozen again Monday, was made into a Greek pizza Tuesday.  The Greek pizza made with Craigs dough really turned out well.  The crust was very tasty and there was a nice crunch on the bottom of the crust.  The inside crumb was super moist.  I used Steve’s 10” steel pan to make this pizza.  The steel pan was brushed with manteca.  I posted on my results at
http://www.pizzamaking.com/forum/index.php/topic,15787.msg156498.html#msg156498
I think this was my best Greek pizza I made.

Norma

Hobart 20 qt. mixing, mixing the Preferment Lehmann Dough for Market 10/10/2011

I only wanted to take one video of my 20 qt. Hobart mixer mixing a 15 lb. batch of dough today, but somehow, I must have touched the button on the camera to shut it off several times.  The water and preferment are already in the mixer bowl, then I added KASL, IDY on the one side, and salt on the other side.  After the dough was mixing well, I drizzled the olive oil down the edge of the mixer bowl.  It is a little dark at market on a Monday, so these videos might not be the best.  After the olive oil in mixed a little, then I set the timer for 6 minutes.  These are also the pictures I took when I must have stopped the video.  The last video shows how my finished dough looks before balling.  If anyone is interested in seeing how my preferment Lehmann dough is mixed, these are the videos for one batch of dough.


http://www.youtube.com/watch?v=4maOxJhWF38
http://www.youtube.com/watch?v=fN5YK0rxcAE 
http://www.youtube.com/watch?v=3w18ZxvEOHo 
http://www.youtube.com/watch?v=6xDgm4PIulw 

Norma

Les’s Sauce Again, Working Outside, and Fall in our Area 10/15/2011

I really love Fall in our area, with the cooler temperatures, and the leaves soon going to be changing to beautiful colors, but do really dread when all my plants outside, including vegetables, my fresh tomatoes, and my perennials need to be cut down.  The tomato plants are almost done producing tomatoes, the perennials are starting to dye, and only the annuals are holding up for a little more until frost comes,  Now more work needs to be finished outside. My mums soon are going to be blooming. It is dark in the mornings now, and also gets dark much earlier in the evenings.  I like when it is light outside longer in the evening.

I spent the better part of yesterday afternoon cutting down plants and generally working outside.  I have a lot more work to do outside. I used tomatoes that were ripe to make Les’s tomato sauce again last evening.  All that are left of my tomatoes now are what are on the picture I posted below.  The tomatoes are a lot smaller now. They probably will be used to make my last batch of Les’s sauce for the year.  I do have a lot of Les’s tomato sauce frozen.  I used some of my favorite Les’s sauce for dinner last evening.  I do really love the fresh flavor of Les’s sauce on almost anything, including pizza.

Soon dreaded winter will arrive in my area of the world.  The reason I dread winter is because it seems so long and we could get lots of snow that I might need to shovel.  I guess the seasons in our area could be compared to the cycle of life.  They are beautiful days in your life, and also days that are more dreaded by different circumstances in life.  I try to enjoy the beautiful days, and just try to get though the dreaded days, because there always will be beautiful days ahead.

I do have a few roses that are still blooming, but they are also starting to look sickly now.  The picture below is how one of my roses look now.  Not the beautiful rose of summer.  The stink bugs are becoming more plentiful now, because they are looking for warmth.

Norma