Author Topic: The Mystery Dough Pizza for Tomorrow  (Read 38560 times)

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Online Pete-zza

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #25 on: February 08, 2012, 03:41:13 PM »
Norma,

Was that dough ball purchased from Wal-Mart? If so, you might be able to do a simple bake test some time with 10 grams of it to see what the percent of the total dough ball weight is water. Then, you might be able to reverse engineer the dough.

Peter


Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #26 on: February 08, 2012, 05:01:21 PM »
Norma,

Was that dough ball purchased from Wal-Mart? If so, you might be able to do a simple bake test some time with 10 grams of it to see what the percent of the total dough ball weight is water. Then, you might be able to reverse engineer the dough.

Peter

Peter,

Yes, the frozen dough ball was purchased at Wal-Mart.  I never thought about doing a reverse engineering project on the Pepeís Bakery frozen dough ball, but do understand how to do a hydration test now from the MM thread.  If you are willing to help after the hydration test to be able to figure out how the other ingredients would stack-up in bakerís percent I will purchase another frozen dough ball from Wal-Mart, if only to be able to try and figure out how they make their dough balls.

I just hope this thread doesnít become as long and involved as the MM thread.  :-D

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #27 on: February 08, 2012, 05:32:25 PM »
Norma,

Can you confirm that the amount listed for sugars is 4 grams?

Peter

Offline dellavecchia

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #28 on: February 08, 2012, 05:42:11 PM »
My father's side of the family is from Amsterdam, and that was their bakery on Main Street. They called it "Peps". It served the whole neighborhood, which was heavily Italian at the time.

John

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #29 on: February 08, 2012, 06:23:19 PM »
Norma,

Can you confirm that the amount listed for sugars is 4 grams?

Peter

Peter,

The sugars are 0.4 gram.  http://www.walmart.com/ip/Pepe-s-Bakery-Fried-Dough-Bread-Calzone-Pizza-Dough-16-oz/10849034

Norma

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #30 on: February 08, 2012, 06:27:16 PM »
My father's side of the family is from Amsterdam, and that was their bakery on Main Street. They called it "Peps". It served the whole neighborhood, which was heavily Italian at the time.

John

John,

Did ďPepsĒ made pizza dough?  I thought the Pepeís pizza dough was good for frozen dough.  What other kinds of products did Pepeís Bakery offer?  It says on the plastic bag that Pepeís had been in business for over 100 years.

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #31 on: February 08, 2012, 07:23:06 PM »
The sugars are 0.4 gram.  http://www.walmart.com/ip/Pepe-s-Bakery-Fried-Dough-Bread-Calzone-Pizza-Dough-16-oz/10849034

Norma,

Thank you. After I asked you about this, I did a search and found the Nutrition Facts.

Peter

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #32 on: February 08, 2012, 07:28:21 PM »
For anyone that might be interested, this is the dough I used in the mystery dough. 

I never would have guessed that one. Did you have to say a bunch of Hail Marys or take a shower after buying it?  :-D

CL
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Re: The Mystery Dough Pizza for Tomorrow
« Reply #33 on: February 08, 2012, 08:38:11 PM »
I never would have guessed that one. Did you have to say a bunch of Hail Marys or take a shower after buying it?  :-D

CL

Craig,

No, I didnít have to say a bunch of Hail Marys or take a shower after buying a frozen dough ball, but your post sure made me chuckle.   :-D

I experiment with so many types of pizzas and have even tried frozen dough balls before.  Each and every dough and pizza are interesting to me, even if some of them donít turn out well.  It is like the old saying goes, ďYouíve tried the best. Now try the rest.Ē  :angel:

Norma


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Re: The Mystery Dough Pizza for Tomorrow
« Reply #34 on: February 10, 2012, 06:11:51 PM »
I did purchase two Pepeís frozen dough balls today.  I will do a hydration test on part of the one tomorrow.  The Pepeís frozen dough balls were 1.47 each at Wal-Mart.  I hadnít really looked at all the Pepeís frozen dough balls at Wal-mart before, but some of them have markings on the top of the dough balls. I donít know how Pepeís makes their frozen dough balls. I purchased one with markings and one that did not have any markings.

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #35 on: February 10, 2012, 06:25:11 PM »
Norma,

After my last post, I tried to determine what kind of flour Pepe's might be using to make its frozen dough balls. I had a difficult time matching it against the flours for which I had or could find specs, including the General Mills specs, the King Arthur specs and a couple of Pillsbury flour specs. There may well be other specs that apply or possibly Pepe's has a blend prepared only for them. I mention all of this because you might want to do a gluten test in addition to the hydration test to determine how much gluten is in their dough. If you start with a dough ball weight like those you used to conduct gluten tests at the Mellow Mushroom thread, the value of the Pepe's gluten in relation to the values that you got with the other flours might help us identify the type of flour Pepe's is using. Whether the gluten test helps us or not, you will at least have some more gluten to use in future pizza experiiments :-D.

Peter

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #36 on: February 10, 2012, 07:43:18 PM »
Norma,

After my last post, I tried to determine what kind of flour Pepe's might be using to make its frozen dough balls. I had a difficult time matching it against the flours for which I had or could find specs, including the General Mills specs, the King Arthur specs and a couple of Pillsbury flour specs. There may well be other specs that apply or possibly Pepe's has a blend prepared only for them. I mention all of this because you might want to do a gluten test in addition to the hydration test to determine how much gluten is in their dough. If you start with a dough ball weight like those you used to conduct gluten tests at the Mellow Mushroom thread, the value of the Pepe's gluten in relation to the values that you got with the other flours might help us identify the type of flour Pepe's is using. Whether the gluten test helps us or not, you will at least have some more gluten to use in future pizza experiiments :-D.

Peter


Peter,

Thanks for trying to find out what kind of flour Pepeís might use.  Pepeís might have a blend of flours prepared for them.  I will first do the hydration test, then the gluten test.  I will use the same size dough for the gluten test to see how that compares with my other gluten tests.  I guess I might as well go onto the gluten bake test then.  I know I posted in my other thread I might want to experiment with more ground baked gluten again, but I didnít think it would be this fast.  :-D

I am also going to defrost one of the Pepeís dough balls starting on Sunday again.  At 1.47 a piece, at least they are cheap enough to play around with and I really did like how the Pepeís dough felt before.  I think I might have opened the dough ball too far, but am not sure.  I really wasnít going for any specific TF, but stretched the dough ball to at least 18Ē.

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #37 on: February 11, 2012, 06:49:39 AM »
I removed a Pepeís frozen dough ball from the plastic bag last evening so it would start to defrost in the refrigerator. I decided to weigh the dough ball to see if it weighed 448 g (1 lb.) as it said it did on the plastic bag.  The Pepeís frozen dough ball weighed 463 grams instead of 448 grams.  I didnít oil the dough ball or the plastic container because I didnít want any oil interfering with any of the tests, since it says on Pepeís bag that no trans fat is in the frozen dough ball.  These are pictures of the top and bottom of a Pepeís frozen dough ball.

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #38 on: February 11, 2012, 10:01:42 AM »
Norma,

A pound (16 ounces) weighs 16 x 28.35 = 453.6 grams. This shouldn't matter much if you use the defrosted dough to conduct your tests.

Peter

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #39 on: February 11, 2012, 11:36:21 AM »
Norma,

A pound (16 ounces) weighs 16 x 28.35 = 453.6 grams.

Peter


Peter,

Thanks for posting what a pound is in grams.  I would think Pepeís would have had the right weight on the plastic bag for Wal-Mart, but see they donít. 

Norma


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Re: The Mystery Dough Pizza for Tomorrow
« Reply #40 on: February 11, 2012, 02:52:12 PM »
For the hydration test on part of Pepeís dough ball 10 grams of dough was weighed out, then placed into a metal lid.  I donít know why, but the small piece of Pepeís dough was so easy to pressed in the metal lid.  The dough didnít want to stretch-back at all. Pepeís dough is very soft even after defrosting for only 12 hrs. My toaster oven was set at around 500 degrees and the piece of dough did balloon this time.  I then removed the metal lid with Pepeís dough inside and slit the dough.  The toaster oven was then set at about 212 degrees F.  A little of Pepeís dough wanted to stick to the lid.  The final weight of Pepeís dough after the hydration test was 5.49 grams, with a couple of speckles of dough scattered around the small scale.

In the meantime, while I was waiting for the hydration test to be finished, I removed 5 oz. or 142 grams of the Pepeís dough ball for the gluten test.  The gluten after all the washing and dabbing with a paper towel weighed 35.14 grams.  I then placed the gluten ball in the paper towel for about 10 minutes, until I did a few other things.  I decided to weight the gluten ball and then it weighed 33.21 grams.  I am not to sure really when to weigh the gluten ball, or if enough water was patted out the first time with the paper towel.

I then tried to form the gluten mass into a ball.  Just from the short amount of time the gluten mass sat in the damp paper towel, it wanted to become very sticky.  Luckily it could be formed into a ball to be placed on the steel pan.  The gluten mass was baked on the steel baking pan in the oven for an hour at about 425 degrees F.  The baked gluten ball weighed 15.18 grams after the baking. After the baked gluten cooled I cut the bake gluten with a small scissors.  It amazes me how long a gluten ball takes to bake, when a regular dough never takes that long.  The gluten ball had looked baked well to me, but when it was cut there was a small part that was a little moist.  I wonder why a gluten ball takes so long to bake.

Norma
« Last Edit: February 12, 2012, 09:26:53 AM by norma427 »

Offline norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #41 on: February 11, 2012, 02:53:16 PM »
Norma


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Re: The Mystery Dough Pizza for Tomorrow
« Reply #42 on: February 11, 2012, 02:55:46 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #43 on: February 11, 2012, 02:56:46 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #44 on: February 11, 2012, 02:57:56 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #45 on: February 11, 2012, 02:59:26 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #46 on: February 11, 2012, 05:42:52 PM »
With some of the leftover Pepeís dough after the hydration test, gluten test, and gluten bake test, I decided to roll out some of the dough and use a cookie cutter.  I had my good heart shaped cookie cutters at market for Tuesday, so I used a cheap plastic cookie cutter.  The first batch was baked in the toaster oven.  I wanted to see if there would be a difference in how the dough rose in the oven on the pizza stone.  The heart shaped little pizzas rose better on the pizza stone in my oven.  Both batches were made on the greased baking sheet from my toaster oven.  Pepeís dough was very easy to roll out.

There still was leftover Pepeís dough from the one dough ball so I froze it.

Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #47 on: February 11, 2012, 05:43:51 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #48 on: February 11, 2012, 05:44:46 PM »
Norma

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #49 on: February 11, 2012, 05:45:19 PM »
Norma


 

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