Thanks for the recap, Ryan. I was wondering if you have done any kind of spreadsheet or chart where you can easily correlate factors and end results.
Also, I know this has been brought up several times, but why not give shortening instead of bench flour between laminations a try? At least once?
great looking pizza, one of my favorite threads
Thanks. Cool to hear that.
No spreadsheet or chart. I've probably never even thought of doing something like that, even though I've made several different dough calculating spreadsheets, which are very useful to me.
It sounds like a good idea, though. Maybe you can give me some tips on how you think I might set one up. Without giving it much thought, I'm picturing something with rows (or groups of rows) representing one pizza, and with columns for details like the date and procedures and characteristics of the pizza.
Now that you've mentioned it, I'm very curious.
Regarding shortening, I've pretty much ruled it out, first of all because I just don't see the use of shortening as being practical in a pizzeria setting. More importantly, though, I don't get the sense that there's any (or much) fat in Tommy's dough. Plus I've come so close to nailing this thing so many different times already without using shortenting, it doesn't make much sense for me to suddenly take it all in a completely different direction.
This doesn't mean my thoughts about shortening are correct, though, nor does it mean I won't try shortening someday. But I really don't see anybody else on these boards using shortening between layers (except for people who try the America's Test Kitchen deep dish recipe), and I've never seen it done in a pizzeria. Why not? There must be a reason.
Plus there is evidence of pizzerias making this kind of pizza very similarly to how I've been doing it. Like in elsegundo's Shakey's threads, which he apparently researched pretty well. And Shakey's probably bears the closest resemblance to Tommy's than any other pizza I've ever had.
Mostly it comes down to time and capacity, though. I wish I could try a hundred different combinations of ingredients and prodecures every day with this pizza, but I can only do one pizza each day.
I don't know if anyone's been trying to make pizzas based on what I've done in this thread, but if so, I'd love to see the results and read about how they arrived at those results. Especially if people are trying the things they've suggested to me (that I haven't done), like using shortening.