The photos below show the results of my first attempt at a Little Caesars clone pizza. The dough formulation I used was based on the one posted by November except that I used Karo light corn syrup (a liquid) instead of table sugar (sucrose), substituted canola oil for soybean oil, and I converted everything in the dough formulation to the U.S. standard (Imperial) to be able to calculate the thickness factor and use it in the Lehmann dough calculating tool. Hence the oddball percent numbers in the dough formulation set forth below. The value of thickness factor I calculated was 0.1263 but for purposes of the dough calculating tool I used 0.127 to compensate for the loss of a bit of the dough that I expected would stick to the mixer attachments during the preparation of the dough. The final dough weight was about the same as if I had used 0.1263.
It’s possible that my changes may have altered the original dough formulation in some way but for my initial effort I just wanted to get a feel for the dough produced by the formulation.
For dough preparation purposes, I used the new method that I described recently at http://www.pizzamaking.com/forum/index.php/topic,3985.msg33251.html#msg33251
. I did this mainly to get more experience with that method using another dough recipe. Had I been true to the LC dough making process, I would have used the procedures described by November.
The dough formulation I ended up with was as follows, for a 14” pizza.
KASL Flour (100%): 324.54 g | 11.45 oz | 0.72 lbs
Water (59.6%): 193.42 g | 6.82 oz | 0.43 lbs
Oil (3.11%): 10.09 g | 0.36 oz | 0.02 lbs | 2.16 tsp | 0.72 tbsp
Kosher Salt (1.86%): 6.04 g | 0.21 oz | 0.01 lbs | 1.26 tsp | 0.42 tbsp
ADY (0.93%): 3.02 g | 0.11 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp
Corn Syrup (5.28%): 17.14 g | 0.6 oz | 0.04 lbs | 2.55 tsp | 0.85 tbsp
Total (170.78%): 554.25 g | 19.55* oz | 1.22 lbs | TF = 0.127
* Actual dough weight was 19.4 oz.
The dough came out of the refrigerator about 27 hours after it went in. During that time, the dough increased in volume by about 50 percent. After letting the dough sit on my counter for about 1 hour (lightly covered with a sheet of plastic wrap), I rolled it out to around 12”, using a rolling pin. I then hand stretched the dough the rest of the way out to 14”. The dough handled nicely even though it had a bit of elasticity which was overcome simply by letting the dough rest for a few minutes. The shaped dough was placed in a 14” cutter pan (the only dark pan I have in that size) in which I had scattered cornmeal, and allowed to proof, covered lightly with a sheet of plastic wrap, for about 40 minutes. After dressing the pizza, including using a diced blend of low-moisture, part-skim mozzarella cheese and Muenster cheese, the pizza was baked on the middle rack of my oven, which had been preheated to about 475 degrees F. It took about 8-9 minutes to bake.
It has been a long time since I last had a Little Caesars pizza so I had no idea of what to expect beyond my speculation from just looking at the dough formulation. The crust had a soft, tender, bread-like texture throughout, including the rim. Surprisingly, it was not sweet, as I expected it might be. It was, however, light in the crust flavor department, which was not a surprise given the short fermentation time.
Although the pizza tasted fine, my inclination would be to use a thinner dough next time, purely as a matter of personal preference. I perhaps would also extend the fermentation time out a few more days to get more crust flavor. I’d be happy to receive additional advice from the hard-core LC pizza fans.