As mentioned in Reply 713 at http://www.pizzamaking.com/forum/index.php/topic,25401.msg281075.html#msg281075
, I proposed to make another De Lorenzo/Robbinsville clone test dough but using less yeast--to enable a two-day cold fermentation dough but with little or no bubbling--and using a rest/fermentation period before refrigerating. What prompted these changes was a post at the Trenton thread at Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,7841.msg44293/topicseen.html#msg44293
. In that post, member JoeyBagadonuts reported that his uncle, who had apparently spent a lot of time around the Hudson Street location, said that the dough made at De Lorenzo/Hudson was made each day for next day use and that the dough was allowed to rest before refrigerating in a cooler. Since JoeyBagadonuts had mentioned his uncle in several posts (I did a search and found seven such posts), I decided to read those posts more carefully. What I discovered was that just about everything the uncle reported about how the Hudson Street location ran its business turned out to fit the picture as we now understand it. That lent credibility to the uncle’s recollections.
So, I created the De Lorenzo/Robbinsville clone dough formulation as set forth below, along with the pertinent preparation instructions. Having concluded the clone test dough based on that formulation, I would characterize it as a success.
The latest test dough was prepared in the same manner as the De Lorenzo/Robbinsville clone test doughs as discussed in recent posts but with a couple of changes. First, after kneading the dough, I let it start to ferment in the mixer bowl at room temperature, for 45 minutes. Second, after the dough had rested, I formed it into a ball and placed it in its storage container, and then into the refrigerator. I intentionally left the lid off for about an hour. This was to simulate the cross stacking of dough boxes. I then put the lid onto the container. This simulated the step of down stacking.
As the dough cold fermented, I periodically monitored the spacing of the poppy seeds that I had placed on the dough ball. Interestingly, and completely fortuitously, after exactly 24 hours of cold fermentation, the dough ball had risen by 67.5% (based on the poppy seed spacing). This degree of rise was the same as the two-day cold fermented test dough as described in Reply 713 referenced above. For the record, the amount of yeast that yielded the faster rise, as assisted by the resting/fermentation of the dough in the mixer bowl, was 0.12% IDY. Along with that change, I had also decreased the hydration to 56%. This change was to promote a slight increase in elasticity of the skin made from the dough and, as a result, better handling qualities. The oil (blend) was kept at 1%, and the salt was kept at 1.5%.
My initial instinct after seeing the one-day 67.5% rise was to see if the dough could be opened up at that point to form a skin as was done successfully with the two-day test dough described in Reply 713. After some thought, I decided instead to let the dough cold ferment for another day, for a total of two days. The reason for doing this was to see if it was possible to have a single dough that could be used after one day or after two days, yet be free of bubbling at all times. Notably, at the 24-hour point, there was no bubbling of the dough whatsoever.
By the end of the second day of cold fermentation, again with no bubbling of the dough whatsoever, the spacing of the poppy seeds suggested an increase in the volume of the dough by a bit more than one and a half times (260%). I took that to be a good sign since it was nowhere near underfermentation or overfermentation. I decided at this point to let the dough temper at room temperature until some bubbling started to appear, whereupon I would open up the dough ball to form a skin. I monitored the behavior of the dough and, after two hours, the dough had softened but still showed no signs of bubbling. Rather than let the dough temper longer, I decided to form a skin at that point. However, I believe that the dough could have tempered for a considerably longer period. More importantly, the dough after two hours of tempering looked like what was shown in the Robbinsville photos.
As it turned out, the dough opened fairly easily. The skin had more elasticity than the last test dough ball but this was as I had intended and planned by lowering the hydration value to 56%. By the time I lifted the skin off of my work surface, I was able to open it up with ease, to over 18”. However, I would not have been able to toss or spin the skin.
As before, the best test of the latest dough is to make a pizza out of it, either after one day or after two days. Since you will be testing the dough formulation set forth in Reply 713, the results you achieve may be instructive as to the latest test dough also.
Here are the particulars for the latest De Lorenzo/Robbinsville clone dough formulation, together with dough preparation details: De Lorenzo Dough Clone Formulation # 6
|Pillsbury Best Bakers Patent Flour (100%):|
Olive Oil (0.20%):
Vegetable (Soybean) Oil (0.80%):
|181.41 g | 6.4 oz | 0.4 lbs|
101.59 g | 3.58 oz | 0.22 lbs
0.22 g | 0.01 oz | 0 lbs | 0.07 tsp | 0.02 tbsp
2.72 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
0.36 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
1.45 g | 0.05 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
287.75 g | 10.15 oz | 0.63 lbs | TF = N/A
Note: Dough (10 ounces) is for a single 14” pizza; the corresponding thickness factor = 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. Sift the flour and IDY (and vital wheat gluten, if used) into a suitable 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). After each addition of the flour mix, allow the flat beater to fully incorporate the ingredients. If available, a long, thin-bladed, flexible spatula can be used to guide the ingredients at the sides of the mixer bowl into the path of the flat beater, but without becoming entangled with the flat beater itself.
4. When the dough clears the sides of the mixer bowl, whatever time that takes, 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. Remove any dough stuck to the flat beater attachment and combine with the rest of the dough in the mixer bowl.
5. With the C-hook attached, knead the dough at speeds 2-3 for about 6 minutes. Try to keep the dough ball outside of the C-hook so that it doesn't become impaled on the C-hook and spin without kneading (stop the mixer from time to time to do this if necessary). If the dough ball want to impale itself on the C-hook and spin with it without kneading, scatter a bit of flour on the dough ball or the side of the mixer bowl. That is not a perfect solution but should help reduce the degree to which the dough sticks to the C-hook.
6. Stop the mixer and let the dough rest in the mixer bowl, uncovered, for 45 minutes.
7. Form the dough into a ball. 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 (with a scattering of cornmeal or semolina at the bottom), and put the two poppy seeds in place, spaced 1" apart.
8. Put the dough within its container, and without the lid, into the refrigerator. Note the time the dough is placed into the refrigerator.
9. After 1 hour, place the lid on the container.