Here's a very thorough recap of how I've been doing Donatos clones most recently. If anything is confusing, please let me know so I can make it less confusing. I'd say this represents my best-yet formula and workflow, but I'm sure a lot can be done to improve on how I've been doing it. Whenever I specify a brand name ingredient, it's just a suggestion. However, whenever I specify a brand name ingredient, it's because that brand has given me the best results so far. Particularly the tomato paste I suggest.My Current Donatos Clone Dough Formula
(based largely on Wazatron's formula)
100% Superlative flour (bread flour)
37% HOT WATER (as hot as the tap goes)
4% Vegetable oil
1.5% Nonfat dry milk
***With egg, I usually give the percentage a little wiggle room, from about 8% to about 12%, since one egg usually weighs about the right amount to constitute something in the neighborhood of 8-12% of a dough batch based on 19.17 oz (543 g) of flour. If one egg weighs a little more or less than my target egg weight (at 11% egg), I simply adjust the egg percentage a little on my spreadsheet before I make the dough. If I have to decrease the egg percentage by, say, 2% percent (because my egg weighs 49 g, rather than 59.8 g), I adjust the hydration percentage inversely to the change in egg percentage. So if you have to decrease the egg from 11% to 9%, increase the hydration from 37% to 39%.
Here's a less confusing way of saying what I said in the previous paragraph: Just make sure the hydration and egg percentages add up to 48%.
If you have soft water, you may need to decrease the hydration 2-3%Recipe for 30 oz of dough
19.17 oz - Flour
- 543 g
7.09 oz - HOT WATER
- 201 g
0.86 tsp - IDY
- 2.7 g
1.67 tsp - Salt
- 8.2 g
0.77 oz - Oil
- 22 g
0.29 oz - Nonfat dry milk
- 8.2 g
2.11 oz - Egg
- 59.8 g
1.57 tsp - Sugar
- 5.4 gSauce
12 oz KROGER tomato paste ("Italian style" or something like that)
22-24 oz Water
1/2 tsp Dry basil
1/2 tsp Salt
1 tsp Sugar
To make dough:
- Measure all dough ingredients.
- Combine dry ingredients in mixer bowl.
- Add wet ingredients to the mixer bowl.
- If you have a KA mixer with a spiral dough hook, mix for 7 minutes on speed 2. (If you don't have a spiral dough hook, mix until the dough has picked up all the flour, then continue mixing for another minute or two.)
- Cover mixer bowl and let the dough rest in a warm oven (maybe 120-130 degrees) for 10 minutes.
- Remove dough from oven.
To process dough:
- Divide the dough into two equal-sized pieces.
- Scale one piece of dough to 15.02 oz (426 g). (The second piece of dough will weigh just under 15 oz, but it's OK.)
- Round the two pieces of dough as tightly as possible into dough balls. (This dough is too stiff to round as perfectly as a NY style dough ball, but you should still be able to form a reasonably tight, smooth dough ball.)
- Place each dough ball on a cookie sheet with the seam side down.
- Cover the dough.
- Place in warm oven for 30 minutes.
To prepare dough skin:
- Remove the cookie sheet and dough balls from the oven.
- Take the slightly-heavier dough ball from the pan.
- (OPTIONAL: Put the cookie sheet and remaining dough ball back in the slightly-warm oven.)
- On your work surface, press the dough ball flat.
- Roll the dough with a rolling pin, attempting to keep the dough as round as possible, as well as a consistent thickness.
- Whenever the dough becomes sticky enough to disrupt the ease of rolling it, rub a VERY SMALL amount of flour (maybe a large pinch) onto the entire surface of both sides of the dough, just to remove the excess stickiness.
- Continue rolling the skin as round as possible.
- When the skin appears to be just over 14", place a 14" pan over the skin to find out if the skin is big enough to trim.
- If the skin is slightly larger than the pan, leave the skin alone to relax for 10 minutes. (The skin should be kind of stuck to the work surface at this point. Do not peel the dough skin from the work surface.)
- After resting for 10 minutes, use your 14" pan and a pizza wheel to trim the dough into a round skin.
- Pull up the scraps and set the scraps aside.
- Weigh the skin. It will probably be about 14 oz at this point. Your goal is to end up with a skin that weighs 13.08 oz (371 g).
Next, some repetition:
- Continue rolling the dough, trying to keep the thickness as consistent as possible.
- When the dough appears to be just a bit larger than 14", check the size with your 14" pan.
- If the skin is slightly larger than the pan, leave the skin alone to relax for 10 minutes.
Final steps in producing the dough skin:
- After the rest, use your 14" pan and a pizza wheel to trim the dough into a round skin.
- Pull up the scraps and combine with earlier scraps, then place all scraps beneath the remaining dough ball (to incorporate the scraps onto the remaining dough ball).
- Weigh the skin. Again, your target weight is 13.08 oz (371 g).
- If your dough is close to your target weight, sprinkle a couple pinches of cornmeal on your work surface.
- Place the dough skin atop the cornmeal.
- Roll the skin to at least 15" but no more than 16", trying to keep the skin as round as possible. DEFINITELY DO NOT USE ANY BENCH FLOUR FOR THIS because you want the skin to stick to the work surface so you can leave it alone for another rest. (The reason you need to roll the skin to 15-16" is because the skin will shrink. If you only roll it to 14", you'll end up with a 12" or 13" skin that's too thick, which also throws off every other measurement.)
- Take a break for 10 minutes.
- Dock the dough skin, using only one pass over every part of the skin (which is probably three parallel passes).
Cooling the dough skin:
- Remove the skin from your work surface.
- Sprinkle another pinch or two of cornmeal on a flat pan (cutter pan) that's larger than your dough skin.
- Place the pan and skin in freezer.
- Take a break, then go back to Step 1 of "To prepare dough skin" and follow every step up to this point with the second dough ball.
- Leave the skin(s) in freezer for an hour or two.
Further dough skin prep:
- Remove skin from freezer.
- Spray the outer area of the TOP of the frozen skin with nonstick spray.
- Place the skin on a dark/seasoned 14" perforated coupe style pan.
- Cover the skin with plastic wrap and place the pan/skin in refrigerator.
- Leave the skin(s) in refrigerator for 48 hours, with each skin covered snugly on top with plastic wrap.
- 3-5 hours before you intend to bake the pizza(s), remove the skin(s) from refrigerator and leave at room temperature, on the appropriate 14" perforated coupe style pan.
- When the time is right, (say, 2-4 hours later), heat your oven and stone to 500 (or 550 if your oven goes that high).
While the oven is heating up, assemble the pizza(s), using:
8 oz - Sauce
- 227 g
7.67 oz - Provolone cheese
- 218 g
4.8 oz - Pepperoni
- 136 g
- Distribute sauce all the way to the edges of the skin, using gravity. (Donatos sauce is much more of a liquid than just about every other sauce out there.)
- For cheese pizza, add a couple more ounces of cheese.
- Shake a liberal amount of romano mix (maybe 80% romano and 20% oregano) on the unbaked pizza.
- Bake on the dark perforated coupe style pan, on a stone, for about 9 minutes.
- Cut pizza. (5 cuts x 2 cuts.).
Based on some notes I found, I apparently baked at least one Donatos style pizza at about 625 degrees. That's probably too hot for this kind of pizza, but if your oven can produce that kind of temperature, you might as well give it a try just to see how it turns out.
I think that's pretty complete. I'll probably post at least a couple pictures here shortly.