Author Topic: Pyzanos Pizza Dough Recipe Please Scale Down Food Network  (Read 11455 times)

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Offline superproducer08

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Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« on: February 23, 2009, 11:05:31 PM »
From Food Network

50 Lbs High Gluten High Protein Flour
1 Cup Extra Virgin Olive Oil
12 Quarts Cold Water
1 Lb Salt
1 Lb Sugar
1 Lb Yeast
Not Sure On The Salt Sugar And Yeast Thats What It Looked Like On TV

Mix Yeast In 2 Quarts Warm Water
Add Sugar To Cold Water
Mix Flour Sugar Water Yeast Mixture Olive Oil Salt In Order


Online Pete-zza

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #1 on: February 24, 2009, 02:12:57 PM »
superproducer08,

I'd like you to take a first stab at doing the conversions yourself. That way you will get a better feel for the process and learn more than if someone does all of the work for you. Besides, I shouldn't be the only one to have all the fun.

First, for an article on baker's percents and how they are calculated, see http://www.kingarthurflour.com/professional/bakers-percentage.html.  Second, since the water in the formulation you posted is given as a volume measurement (12 qt.), use the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/ to get the weight of the water, in ounces, so that you can calculate its baker's percent (hint: one quart is 4 cups). Third, convert the volume of oil (one cup) to a weight, using a conversion factor of 0.1587301 ounce per teaspoon of the oil (hint: there are 48 teaspoons in a cup). Fourth, once you get all of the baker's percents and calculate the total weight of all of the ingredients, in ounces (hint 1 lb. is 16 oz.), you can enter the total weight and baker's percents into the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html. In doing this, you should assume that the yeast is ADY because of the rehydration instructions. Once all of the entries have been made, you can do the scaling of the dough formulation to any size and number of dough balls you wish. I believe (based on a YouTube video I saw recently) that Tony Gemignani uses 25 ounces of dough for a 16" pizza (which is the size given at the Pyzano's website at http://www.pyzanospizzeria.com/). You might want to assume that those numbers are correct. If so, the thickness factor for those values is 25/(3.14159 x 8 x 8) = 0.1243399. That number can be used in the dough calculating tool along with the baker's percents and other required inputs to determine the quantities of ingredients for any number and sizes of pizzas you would like to make.

Good luck. Let the games begin.

Peter
« Last Edit: March 15, 2013, 10:08:42 AM by Pete-zza »

Offline mmarston

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #2 on: February 24, 2009, 05:39:57 PM »
Give a man a pizza and you feed him for a day.
Teach a man to make a pizza and you feed him for a lifetime.
Nobody cares if you can't dance well.  Just get up and dance.  Dave Barry

Offline bakerbill

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #3 on: February 25, 2009, 05:29:52 PM »
This may be the same recipe that appears in Diane Morgan's book on pizza. It is towards the back of the book. The only difference is the use of high protein flour in this recipe. In the Morgan book, it allows for bread flour due to the limited availability of  high protein flour and of course, the quantities are scaled down for ordinary houshold use..

bakerbill

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #4 on: February 25, 2009, 05:56:35 PM »
bakerbill,

I have the Morgan-Gemignani pizza cookbook, and if you are talking about Tony's Pizza Dough (California-Style) at page 88, the recipe there is not the same as the one that superproducer08 posted earlier in this thread, even when scaled.

Peter

Offline loowaters

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #5 on: March 04, 2009, 10:10:05 AM »
2% yeast?  Would anybody be using that much outside of an emergency dough...that needs to be ready in, like, 45 minutes?
Using pizza to expand my waistline since 1969!

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #6 on: March 04, 2009, 11:16:43 AM »
Loo,

Interestingly, the original poster never returned to see my reply and to partake in my Bobby Flay-like throwdown. It actually took me much longer to compose my reply than to do the actual conversion. I wish members who post here would at least come back to see the replies. To minimize wasted effort in the future, I may have to start asking for a returnable deposit.

But, like you, I was suspicious of 2% yeast. Not only that, it looks like the hydration is around 50% without enough oil to overcome the stiffness of the dough that is likely with the high-gluten flour that is called for in the dough formulation. Both of these numbers make me suspicious of the dough formulation.

Peter

Offline loowaters

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #7 on: March 04, 2009, 04:39:14 PM »
You're absolutely correct.  I hadn't looked at the hydration beyond a quick glance but, yes, that's 48% with, what, about 1% oil?  That would be a pretty stiff dough. 

And, yes, you need to start collecting a deposit.  ;)

Loo
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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #8 on: March 04, 2009, 05:03:04 PM »
I hadn't looked at the hydration beyond a quick glance but, yes, that's 48% with, what, about 1% oil?  That would be a pretty stiff dough. 


Loo,

I used the data on the water from November's Mass-Volume Conversion Calculator and got 50.07237% hydration. That is low but I have seen hydrations close to that value, with one example that comes to mind being one of Big Dave Ostrander's Old Faithful dough recipes, at http://www.pizzamaking.com/forum/index.php/topic,660.msg5976.html#msg5976. I read several reports where people who tried that recipe complained that the dough was too dry and stiff. It is far too low for a high-gluten flour in my opinion.

You are right on the oil. I got 0.95238%.

You're getting good at this sort of thing. I may start referring people to you 8).

Peter
« Last Edit: March 04, 2009, 05:06:53 PM by Pete-zza »

Offline loowaters

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #9 on: March 04, 2009, 05:10:54 PM »

You're getting good at this sort of thing. I may start referring people to you 8).

Peter

OH, NO!!! :-[

I just eyeballed a gallon at 8 lbs. w/out getting too exact about it.  I believe the expression is "a pint's a pound the world around". 

Loo
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Offline Patch

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #10 on: March 09, 2009, 07:26:00 PM »
For my first post, I'll give this a try. I took the original large batch formula, converted to metric, to get baker's percent, then rescaled using the Lehmann calculator.

50 Lbs High Gluten High Protein Flour    22679 g    100 %
12 Quarts Cold Water                            11356 g       50 %
1 Cup Extra Virgin Olive Oil                         215 g         0.95 %
1 Lb Salt                                                     453 g          2 %
1 Lb Sugar                                                  453 g          2 %
1 Lb Yeast                                                   453 g          2 %

Scaling for a 25 oz finished dough ball:

Flour (100%):    451.58 g  |  15.93 oz | 1 lbs
Water (50%):    225.79 g  |  7.96 oz | 0.5 lbs
ADY (2%):    9.03 g | 0.32 oz | 0.02 lbs | 2.39 tsp | 0.8 tbsp
Salt (2%):    9.03 g | 0.32 oz | 0.02 lbs | 1.62 tsp | 0.54 tbsp
Oil (.95%):    4.29 g | 0.15 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Sugar (2%):    9.03 g | 0.32 oz | 0.02 lbs | 2.27 tsp | 0.76 tbsp
Total (156.95%):   708.75 g | 25 oz | 1.56 lbs | TF = N/A

Hope this is correct.

John

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #11 on: March 09, 2009, 07:40:48 PM »
John,

Excellent job. Congratulations. Did you figure it out all on your own or did you follow my instructions on the conversion process?

I did my conversions based on ounces, but as you will see below, we both ended up in almost the identical place (you rounded out your percents):

Flour (100%):
Water (50.0723%):
ADY (2%):
Salt (2%):
Vegetable (Soybean) Oil (0.95238%):
Sugar (2%):
Total (157.02468%):
22680.01 g  |  800 oz | 50 lbs
11356.4 g  |  400.58 oz | 25.04 lbs
453.6 g | 16 oz | 1 lbs | 40 tbsp | 2.5 cups
453.6 g | 16 oz | 1 lbs | 27.09 tbsp | 1.69 cups
216 g | 7.62 oz | 0.48 lbs | 15.85 tbsp | 0.99 cups
453.6 g | 16 oz | 1 lbs | 37.93 tbsp | 2.37 cups
35613.21 g | 1256.2 oz | 78.51 lbs | TF = N/A

Peter

Offline Patch

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #12 on: March 10, 2009, 09:32:44 PM »
Peter,

Your outline was very useful. The key tool, was the mass-volume conversion, at http://foodsim.unclesalmon.com/. Without that pointer, the solution would have been more difficult. Thank-you.

John
« Last Edit: March 14, 2013, 05:28:48 PM by Pete-zza »

Offline mackey

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #13 on: May 25, 2009, 12:43:28 AM »
Just came across this thread/site through a google search trying to figure out what Tony Gemignani was using to make his marble board "slippery" as mentioned in the show. I know it started with an "s" but I didn't fully catch it. I know it's a bit late to join in...

EDIT: AH! Figured it out...Semolina flour.

Anyway, also wanted to mention that I distinctly noticed that while Gemignani said "a cup of EVOO" what the host filled up and put into the mix was actually a clear restaurant glass that looked around 18 ounces.
« Last Edit: May 25, 2009, 01:25:17 AM by mackey »

Offline Tony G

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #14 on: May 25, 2009, 08:00:21 AM »
For your calculations I used

14 total quarts of water 12 cold 2 warm
and the cup we used was a 20 oz  for the oil

That show wanted to make it as easy to follow for everyone and wanted it to be relaxed and fun.. Too bad we did not get more precise They did cut 12 hours of film.. Hope this helps

Thanks guys
Tony G

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #15 on: May 25, 2009, 04:15:29 PM »
Thank, Tony, for the corrections.

Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html and the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/ (for the water conversion), I got the following dough formulation:

Flour (100%):
Water (58.4179%):
ADY (2%):
Salt (2%):
Vegetable (Soybean) Oil (2.5%):
Sugar (2%):
Total (166.9179%):
22680 g  |  800 oz | 50 lbs
13249.18 g  |  467.34 oz | 29.21 lbs
453.6 g | 16 oz | 1 lbs | 40 tbsp | 2.5 cups
453.6 g | 16 oz | 1 lbs | 27.09 tbsp | 1.69 cups
567 g | 20 oz | 1.25 lbs | 41.61 tbsp | 2.6 cups
453.6 g | 16 oz | 1 lbs | 37.93 tbsp | 2.37 cups
37856.97 g | 1335.34 oz | 83.46 lbs | TF = N/A

The ADY, at 2%, still seems high to me for what I assume is a cold fermented dough. Also, I assumed that the 20 ounces of oil is by weight, not volume. Maybe Tony can comment on these items, and any others as well.

Peter
 
« Last Edit: March 14, 2013, 05:10:21 PM by Pete-zza »

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #16 on: September 06, 2009, 05:09:45 PM »
I happened to catch the re-run of the Pyzano's FoodNetwork segment today and noticed that the oil used in the Pyzano's dough is extra virgin olive oil and that it is poured into a plastic measuring container before adding it to the mixer bowl. According to Tony's last post, the oil comes to 20 ounces. That is equivalent to 2 1/2 cups. Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, I came up with the following revised version of Tony's dough recipe as used on the FoodNetwork segment:

Flour (100%):
Water (58.4179%):
ADY (2%):
Salt (2%):
Olive Oil (2.38095%):
Sugar (2%):
Total (166.79885%):
22679.95 g  |  800 oz | 50 lbs
13249.15 g  |  467.34 oz | 29.21 lbs
453.6 g | 16 oz | 1 lbs | 40 tbsp | 2.5 cups
453.6 g | 16 oz | 1 lbs | 27.09 tbsp | 1.69 cups
540 g | 19.05 oz | 1.19 lbs | 40 tbsp | 2.5 cups
453.6 g | 16 oz | 1 lbs | 37.93 tbsp | 2.37 cups
37829.9 g | 1334.39 oz | 83.4 lbs | TF = N/A

The ADY at 2% still strikes me as high, but it might work if the dough is used shortly after making. It is the two or three days of cold fermentation that I wonder about.

Peter
Edit (3/22/11): Corrected olive oil quantity
« Last Edit: March 23, 2011, 10:09:27 AM by Pete-zza »

Online norma427

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #17 on: March 22, 2011, 09:44:06 PM »
I had made the dough at Reply 15 http://www.pizzamaking.com/forum/index.php/topic,8032.msg74626.html#msg74626 on Friday to bake in Steve’s (Ev) WFO.  Between Steve’s and my doughs, we had too many doughs to bake on Friday, so I froze this dough and decided to try it out at market today.  Since I had used Pizzeria flour in the formula I though the crust would never brown in my oven at market, but thought I would give it a try.  To my surprise this crust did  brown.  I am still trying to figure out how the crust got brown in lower bake temperatures, using Pizzeria flour.  I did use vegetable oil in the formula. The pizza was good.

I do have the formula worksheet if anyone is interested and what workflow I used.

Pictures below

Norma
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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #18 on: March 22, 2011, 09:46:27 PM »
more pictures

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Re: Pyzanos Pizza Dough Recipe Please Scale Down Food Network
« Reply #19 on: March 22, 2011, 09:47:34 PM »
end of pictures

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pizzapan