I couldn’t tell any difference in the handling the dough ball (from the time I went to open it) from Peter’s formulation (using KABF and VWG) from when using Kyrol flour. The dough ball opened the same, could be tossed and twirled and baked almost the same in my deck oven. The only difference Steve and I could tell was the bottom crust at the rim was a little crisper. The little bit of crisper rim crust could have even been from a different place I had it in the oven, or the amount of time it took to bake.
The overall weight of the fresh baked pizza after 4 minutes was 2.126 lb. The weigh did dropped after that though. It also weighed more right out of the oven (2.136 lb.). I used 10 oz. of grated cheese and 8.5 oz. of the one year old aged Nasonville cheddar (the same as my last attempt). The cheese and sauce were weighed on my regular scale, not my digital pizza scale. I don’t know why I used 8.5 oz. of sauce this time and only used 8 oz. in my last attempt.
Steve used the 12 oz. of Great Value tomato paste and it can be seen how much paste was left in the container. He added 9 oz. of water to the tomato paste. These weren’t measured on my digital scale, but on my scale that I used for weighing cheeses that are used on my pizza. Steve used my measuring spoons and measured ½ teaspoon of Morton’s Kosher salt, ¼ teaspoon of black pepper and 2 teaspoons of oregano to the paste and water. These were measured level in the stainless steel measuring spoons. We used the paste sauce within 15 minutes, so there wasn’t much time for the oregano to give the paste more flavor.
I got a bill from Nasonville for the 4 cheeses I had purchased yesterday and will post more about that in the next day, or so, after I call Nasonville. I think I was way overcharged for the shipping on the cheese. I will post about that on the Mack’s cheese thread.
Overall this was a very good pizza. Steve and I didn’t share any slices with our taste testers, because we want some slices to take home.
Norma
