Author Topic: In need of assistance!!!  (Read 9015 times)

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parallei

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Re: In need of assistance!!!
« Reply #50 on: April 01, 2010, 06:19:23 PM »
That's a fine looking pie!  If your son will not eat it, send it to me....


Offline tcarlisle

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Re: In need of assistance!!!
« Reply #51 on: April 02, 2010, 09:06:42 AM »
It looks right.You did find the pizza hut sauce clone recipes, right?  :pizza:

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #52 on: April 02, 2010, 09:12:13 AM »
Yes I found the sauce clones.....used the easy one with paste & water.....thanks =)

Offline Jackie Tran

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Re: In need of assistance!!!
« Reply #53 on: April 02, 2010, 02:50:22 PM »
Great looking pie E!  Nice nice work! 

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #54 on: April 02, 2010, 03:27:48 PM »
Thanks everyone! That was the first set of pics I was happy to upload, lol. I still have a few things to iron out, but it is getting better. I watched some of the youtube pizza shaping videos which helped a ton too. The center of the pie is still a tiny bit on the thin side, so I may try a larger thickness factor next time. He did eat some of it....so there is hope! :pizza:

Online Pete-zza

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Re: In need of assistance!!!
« Reply #55 on: April 02, 2010, 04:02:05 PM »
Amie,

I mentioned it earlier in this thread but you might want to try my version of an "emergency" Papa John's clone dough as described at Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312. Its main advantage is that it takes only 2 1/2-3 hours to make the pizza from start to finish. So, you should know quite quickly whether the pizza passes muster with your son. Also, the finished crust is thicker than the pizzas you have been making. But even that parameter can be adjusted at will using the expanded dough calculating tool.

The emergency PJ clone dough can also be used to make a dessert pizza. See, for example, Replies 107/108 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg80757.html#msg80757 and Reply 131 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg80989.html#msg80989. Of course, if sugar is to be avoided or minimized, then you might stick to the regular pizzas.

Peter

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #56 on: April 03, 2010, 04:27:59 PM »
Pete-zza, or anyone in the know....When using the expanded dough calculator results, I notice you always differenciate between the type of flour. Do you do this just so people know what type was used, or is there some conversion to be done if using another brand of flour? For instance, I am looking at your emergency dough you mentioned....would the numbers need to be adjusted in order to use Better for Bread flour? If so, what entry do I need to adjust?

Thanks in advance,
Amie

Online Pete-zza

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Re: In need of assistance!!!
« Reply #57 on: April 03, 2010, 04:57:42 PM »
Amie,

All of the dough calculating tools, including the expanded dough calculating tool, just say "Flour" in the output tables. As a convenience to our members, and also for me to remember which flour I used, I usually modify the output text of the tool to state the type and brand of flour used, or the blend used (such as one including a flour and VWG). Sometimes it is appropriate to change the baker's percent for hydration when a different flour is used than the one I mentioned or used, but I don't think it should be necessary in your case when you use the Better for Bread flour instead of the King Arthur bread flour. If you said that you wanted to use, say, all-purpose flour, then I would recommend lowering the hydration baker's percent. The same would apply to other ingredients if you decided that you wanted to increase or decrease their amounts.

The emergency dough formulation you mentioned uses a combination of KABF and VWG. In your case, I think you should be able to use just the Better for Bread flour alone and see how that works. Adjustments can be made later if necessary.

Peter

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #58 on: April 09, 2010, 10:40:46 AM »
I didn't really care for the emergency dough....so I will just leave it for emergencies :D I do have another question though. Would changing the thickness factor aide in making the center of the pie thicker? I ask because the PH handtossed has a thicker center than anything I have made....between the bottom crust and the toppings there's a larger chewy crust section. Any ideas on how to achieve this? Would adjusting the thickness factor an 1/8-1/4 inch resolve this? Even when I have tried to only leave a small outer lip to the crust, the center still comes out rather flat.


Online Pete-zza

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Re: In need of assistance!!!
« Reply #59 on: April 09, 2010, 12:21:18 PM »
Amie,

Part of the crust thickness is tied to how the skin is shaped. However, if you increase the thickness factor, the total weight of the dough will go up and, all else being equal, you should end up with a thicker overall crust. I believe the dough formulation you have been using (at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,10417.msg92575.html#msg92575) calls for a nominal thickness factor of 0.12343 and a dough weight of 19.29 ounces after applying a bowl residue compensation of 1.5%. You might use the Dough Weight option of the expanded dough calculating tool and try a dough ball weight of 20 or 21 ounces (and use a bowl residue compensation factor). After revisiting the PH data recently, it seemed to me that possibly 19 ounces was a bit on the low side to begin with, mainly because of the losses that occur during baking.

I'm glad that you tried the emergency PJ clone dough even if you did not like it. I was looking for a way for you to make pizzas on short notice that your son would eat and that the rest of your family might also enjoy. Once you get the dough formulation where you want it, you will have to address how to make multiple dough balls to use over the course of a week or so without having to spend an inordinate amount of time to make and manage the dough balls.

Please keep us posted on your next iteration.

Peter

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #60 on: April 09, 2010, 02:03:34 PM »
I am sure that lack of experience played a big part in my dislike of the emergency dough. I made 2 dough balls this morning using the full PJ clone from post 20 of your thread....I will let you know how they work.

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #61 on: May 21, 2010, 09:33:56 AM »
Pete-zza -

I finally got ahold of some VWG....how much do you suggest adding for a 20-22 oz doughball?

Online Pete-zza

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Re: In need of assistance!!!
« Reply #62 on: May 21, 2010, 09:53:09 AM »
Pete-zza -

I finally got ahold of some VWG....how much do you suggest adding for a 20-22 oz doughball?

Amie,

Can you tell me what amount, type and brand of flour you plan to use and also the brand of VWG you plan to use? With that information, you might be able to answer your own question by using the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/. However, I will help you if you need it.

Peter
« Last Edit: May 21, 2010, 10:10:24 AM by Pete-zza »

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #63 on: May 21, 2010, 10:00:11 AM »
I have been using the Better for Bread flour, as it is the most readily available for me...for now I just grabbed the Hodgson Mill VWG because I didn't have enough cash on me to get the $7 stuff this time.

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Re: In need of assistance!!!
« Reply #64 on: May 21, 2010, 10:08:17 AM »
Amie,

You forgot to tell me how much flour you will be using. Is there a particular dough recipe you will be using and, if so, which one is it?

Peter

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #65 on: May 21, 2010, 10:11:05 AM »
oops, sorry....I typically use the 1 or 2 day ferment of the papa john's clone....sometimes the emergency now that I got the hang of it

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #66 on: May 21, 2010, 11:50:48 AM »
not sure what all to put into the mixed ingredients calculator, other than the ingredients...


Online Pete-zza

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Re: In need of assistance!!!
« Reply #67 on: May 21, 2010, 12:04:54 PM »
Amie,

I will use the two-day dough at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217 to determine how to convert the 355.4 grams of flour in that recipe into a blend of Better for Bread flour and the Hodgson Mill vital wheat gluten (VWG), using the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/. That example should allow you to modify other dough formulations.

The Better for Bread flour is the same as the General Mills Harvest King flour in the top pull-down menu of the calculator. Its protein content is 12%. What we want to do is raise that protein content to 14.2%, which is the protein content of a typical high-gluten flour like the King Arthur Sir Lancelot flour. The Hodgson Mill VWG can be found in the bottom pull-down menu. For purposes of the tool, the target mass is 355.4 grams and the target % is 14.2%. Entering those values into the tool in the blocks below the lower pull-down menu and clicking on the background you should see 341.079 in the MassA box and 14.3201 in the MassB box. They are both in grams for the Better for Bread flour and the Hodgson Mill VWG, respectively. On the basis of one teaspoon of the Hodgson Mill VWG weighing 3 grams, 14.3201 grams of the Hodgson Mill VWG is equal to 4.77 teaspoons. That is a bit more than 4 3/4 teaspoons. That is what you would add to the 341.08 grams of Better for Bread flour (341 grams is close enough).

Have you been making the pizzas and, if so, has your son been accepting them?

Peter

Offline EEnotPizzaE

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Re: In need of assistance!!!
« Reply #68 on: May 21, 2010, 12:19:17 PM »
Thanks so much Pete! I have been making them...he did okay with it for awhile, but then he would just look at the bottom and see the diamonds (from the screen) and wouldn't eat it. The bottoms look more like he is used to if I just use a crisper pan, so I will try that this time. I did make several pies last week for my Dad...he had several family members in town, so I made up a bunch of pizzas to save him some money...they loved them, which was great! I was just ready to try the vwg to see what difference it makes.

Thanks again for your help :)