My friend Trenton Bill called me today to tell me that he changed his recipe for his dough for his attempts on a Joey's Pizza crust. He told me he achieved a crust like Joey's Pizza in his home oven baked at 500 degrees F on quarry tiles. Bill told me the recipe he used for 3 doughs balls for 12” pizzas, but I can't convert the weights he gave me into baker's percentages to be able to try a dough ball for next Tuesday for a 17” pizza. Bill told me he used All Trumps flour. These are the weights Bill gave me.
All Trumps flour 16.2 ounces
IDY 3.6 grams
Regular Table Salt 4.8 grams
Sugar 4.9 grams
Olive Oil 4.4 grams
What I found interesting is that Bill used his one dough ball in 3 hrs. to make a pizza and said the dough stretched out nicely and the crust tasted like a multiple day cold ferment. I told Bill I didn't understand how that would be possible.
This is the mixing method Trenton Bill gave me for his recipe in a Kitchen Aid mixer. Water in mixer, add sugar and yeast, then add half of the flour and mix for about 30 seconds. Next let the dough sit for 20 minutes, then put the salt on top of the flour and mix 5 more minutes.
Trenton Bill didn't steer me wrong on the Detroit style pizzas I accidentally made from his other recipe, but I sure don't know about this recipe for a crust like Joey's Pizza.
I also got a nice present from Joe Kelley of General Mills today. Joe sent me a 50 lb. bag of All Trumps flour to try out.