Ultimate NY Style?

[Randy]

Derek, use breadflour then leave off the wheat gluten.  I think you will be much more pleased with the dough.  

Randy

[DKM]

Like Randy said, use bread flour or even bread flour for bread machines which tend to have even more protien.

Also after I take mine out of the frig, I let it set for 1 - 2 hours so it can come to room temp.

DKM

[canadave]

How come the wheat gluten isn't a good idea?  That's what I've been using with my AP flour.

--Dave

[Randy]

Dave, several of us have tried adding gluten but found the texture and the flavor better without it.  Don't know why.

Randy

[DKM]

Ok, I tried a new recipe last night.

3/4 cup warm water
4 tsp. sugar
1 tsp. olive oil (not extra virgin)
1/2 tsp. salt
1 tsp. active dry yeast
2 cups high gluten flour

Tried this again today and it turned out OK, but not as good as my first one.  I'm going to try playing around some to see what I get.

DKM

[Derek]

Thanks for the tips! I bought some bread flour and will be experimenting soon...

[canadave]

DKM--I'm waiting with breathless interest  If I could only get a consistently good NY style pizza recipe, I'd be a happy man

Dave

[itsinthesauce]

What does the Bread Flour do that makes it different? Also, what does whaet gluten do to the taste. Anyone know?

[Randy]

What your looking for in breadflour is the high level of protein that will line up in long strands after kneading.  These strands will hold the carbon dioxide produced by the yeast giving you airy bread. Better strands, better bubbles.

Randy

[Randy]

I was at Papa Johns the other day and had a few minutes to watch them make pizzas.  The dough in the retard boxes was sticky and fairly dense.  This has led to believe that since the dough sitting out in that warm room was not rising that the yeast was dead after it performed it’s function.
Anybody got any thoughts on this.

Randy

[DKM]

Does Papa Johns make their dough or bring it in frozen?

DKM

[Randy]

Unless they have changed, the proofing begins in the truck on the way to the store.  I think it is a two day rise.

[itsinthesauce]

Tried using the bread flour last night. 1 cup bread flour, 2 cups all purpose. Turned out great!

[DKM]

Unless they have changed, the proofing begins in the truck on the way to the store.  I think it is a two day rise.

That's a new one on me.

DKM

[Randy]

I checked.  Papa John's is still shipping fresh dough, not frozen.
Here is their ingredant list.
Pizza Dough: Bleached, enriched wheat flour (niacin, iron (reduced), thiamine mononitrate, riboflavin, folic acid), malted barley flour, clear filtered water, sugar, soybean oil, salt, yeast, soy flour, inactive dried yeast, ascorbic acid, (added as dough conditioner), enzymes.
The stuff they put down to work the dough on:
Dustinator: Semolina and wheat flour, soybean oil.

Randy

[DKM]

does anyone else do that?

[Randy]

Of the major chains they are the only one.

[DKM]

Not a bad idea I guess.  Anything is better then frozen...

DKM

[pizzaluvr]

Got this recipe from the book "The Art of Making Pizza" by Dominick DeAngelis. I used King Authur "Sir Lancelot" high gluten flour (14% protein).

Steve - I have this book too.  I almost forgot about referencing it though, because I've been reading all of these threads, trying to make sense of the gluten wars

I was at a local pizza shop in town, and noticed that they take a ball of dough (looks like a wheel of cheese looks) out of a tub and strech it out on a flour-covered surface and then they throw it up in the air.  No shortage of flour on the table or their hands.  They told me they make it they day before.  They also cook the pizza at at least 550F.  

I too will go back to the book and keep trying.