Notwithstanding the good news that Norma has given us, I have set forth below the next De Lorenzo/Robbinsville clone dough formulation for the members to consider. That formulation is based on my most recent De Lorenzo clone test dough that was, by far, the best of the De Lorenzo clone test doughs that I have made to date using the King Arthur bread flour (KABF). The latest test dough was for a one-day cold fermentation. I will also set forth below how I made the test dough using my basic KitchenAid stand mixer so that others might use the same method if they so desire.
As before, the test dough was 10 ounces. The corresponding thickness factor (for a 14" skin) was about 0.065 (it's actually 0.0.06496). In terms of performance, the test dough was very similar to one of my earliest test doughs where I used the General Mills unbleached unbromated all-purpose flour with a hydration of 59%, 1% oil (blend), and a thickness factor of about 0.065. That dough was also a one day cold fermented dough. The latest test dough essentially mimics that earlier test dough but with a different flour (the KABF).
As previously noted, my goal was to try to make a dough that would handle like those shown in the video that Norma took and posted at Reply 326 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg275403.html#msg275403
. And, in that regard, I believe that I succeeded. The clone test dough opened with ease and I was able to stretch it to its final size (14") without any difficulty. In fact, I could have opened the skin to 16" or more had I chosen to do so. I wasn't quite sure what to expect because the dough had just about tripled in volume after one day of cold fermentation. I simply flattened the dough ball with the palm of my hand, and let it temper for about a half-hour at room temperature (the brief temper period was a concession to a warm Texas kitchen). There were no bubbles in the dough at any time during its fermentation, either in the storage container (I used a lidded glass Pyrex bowl) or on the bench. As with my prior tests, I put some cornmeal at the bottom of the storage container. There was no oil in either the storage container or the test dough ball itself.
While I did not time the total time that it took me to open the test dough ball and stretch it, it was not much more than that shown in the video at Reply 326. The dough did not try to run away from me. It stretched and contracted as shown in the video. Yet, despite its nice balance between elasticity and extensibility, it was not a skin that could be tossed. After the skin was formed, I put it on a floured 14" wooden peel, where it stayed for over an hour. I did this to see if the skin would stick to the peel. It did not.
With the above as background, here is the proposed De Lorenzo clone dough formulation:De Lorenzo Clone Dough Formulation #4
|Pillsbury Best Bakers Patent Flour (100%):|
Olive Oil (0.40%):
Vegetable (Soybean) Oil (1.60%):
|178.95 g | 6.31 oz | 0.39 lbs|
102 g | 3.6 oz | 0.22 lbs
0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
2.68 g | 0.09 oz | 0.01 lbs | 0.48 tsp | 0.16 tbsp
0.72 g | 0.03 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
2.86 g | 0.1 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
287.75 g | 10.15 oz | 0.63 lbs | TF = N/A
Note: Dough is for a single 14" pizza; the corresponding thickness factor = about 0.065; bowl residue compensation = 1.5%
In terms of the dough preparation method I used, this was the sequence:
1. Place the water, salt and oil blend in the mixer bowl and stir to dissolve the salt.
2. Combine the flour and IDY in a container (I use a plastic bowl).
3. With the flat beater attached, and with the mixer at speed 1, gradually add the flour mixture (I gradually shake the flour mix into the mixer bowl in a somewhat vibrating fashion so it is essentially sprinkled into the mixer bowl).
4. When the dough clears the sides of the mixer bowl, stop the mixer and replace the flat beater attachment with the C-hook. If the dough does not quite clear the sides of the mixer bowl with the flat beater attached, stop the mixer and combine the ingredients by hand to form a dough ball. It need not be smooth at this point but should hold together; it might even be a bit sticky.
5. With the C-hook attached, knead the dough at speeds 2-3 for about 7 minutes.
6. Stop the mixer and do a final knead of the dough ball by hand to make it round (this is where I weigh the dough ball and trim it to 10 ounces, if needed, measure the finished dough temperature, put the dough ball into its storage container, put the two poppy seeds in place, spaced 1" apart, and attach the lid).
7. Put the dough within its container, and with the lid attached, into the refrigerator. Note the time the dough is placed into the refrigerator.
It will be noted that there is no rest period for the dough at any time, either in the mixer bowl or outside of the mixer bowl at room temperature before refrigerating the dough.
Of course, the proof of the pudding is in the eating. Just because I was able to make a dough that behaves like a Robbinsville dough does not mean that it will perform the same or as well as a Robbinsville dough in the oven.