Success At Home

[buceriasdon]

savor, Nice looking and I'm sure great tasting pies, and really that's what counts.  I found the easiest way to make sure my image size would pass muster here is to change my camera settings to the next smaller size. Once again, they look yummy! God, I would love to get some bitter greens here.
Don


 

You're welcome, and thanks!. I also had the same perspective when i started, but I found this sweet spot after a few "lessons" with KABF that has been getting me consistent results every time with my home set-up. I posted some picks under the same post... I was having problems getting my attachments down to 128kB. It would be great if the forum platform could auto-optimize the attachments

Best,
Savor

[Pete-zza]

I noticed the high amount of oil in your dough and the low hydration. Is there a specific reason why you use 7.3% of oil? Doesn't it make the crust too soft?

I'm asking because that's exactly what I noticed in my own doughs when I go above the 2.5% range.

Mike,

savor can correct me on this, but he has been using a 16" version of one or more of my 14" versions of the Papa John's clone pizzas. All of my PJ clone doughs have used 7.2-7.3% oil (soybean oil). The PJ clone doughs also call for more sugar than most doughs, around 4+%. The combination of a lot of oil and a lot of sugar will yield a tender crust and crumb (the oil keeps the moisture in the dough from evaporating too quickly and the sugar, because of its hygroscopic nature, helps retain the moisture in the dough).

Peter

[HickoryBill]

That pizza looks perfect.

Can you share your sauce recipe?

[eric22]

   good job.   


i didnt understand the need to rise it at 100deg before fridging it.