Author Topic: Shakeys pizza & some tips  (Read 86701 times)

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Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #75 on: August 23, 2012, 01:30:53 PM »
It has been a very long time since I had the old thin 'n crispy at PH, but to me I'd say there is a flavor element missing (either yeast or maybe malt) and this pizza was more crunchy whereas the PH one was to me more crispy on the surface and flaky/airy on the inside. Not a big difference but I am a perfectionist. I haven't tried the DKM Pizza Inn recipe yet so that may be closer. So little time...so many pizza experiments!
Excellent description..thank you.
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Offline DNA Dan

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Re: Shakeys pizza & some tips
« Reply #76 on: August 29, 2012, 01:04:56 AM »
Bigfoot that's such a great photo! You look like you're in heaven sucking down that soda!

Offline ThatsAmore

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Re: Shakeys pizza & some tips
« Reply #77 on: October 14, 2012, 03:16:23 PM »
I thought I'd revisit this. Last week when I used this recipe I began to wonder how good it would be using yeast.  So this week when shopping I purchased Fleischmann's Pizza Crust Yeast.

After reading the Arkady. trying to figure out what this is. thread and then Craig's reply  pointing to a Shakey's flour bag, I also noticed that they had yeast in their flour mix. So I gave it a shot.

I used the following recipe:

         Amt      Bakers %
Flour    16ozs     100%
Water  7ozs      43.75%   95F
Salt  0.25ozs   1.56%
Oil    0.38ozs   2.38%
Yeast  0.25ozs   1.56%
A small pinch of sugar

This is slightly modified from Steve's on page 1 of this thread. I subbed vegetable oil for the shortening. Converted all measurements to ounces. Increased hydration by 1/2 oz. Added yeast packet of Pizza Yeast.

I use Baker's & Chef's High Gluten Enriched Bromated from Sam's Club. The pinch of sugar went in the yeast that was in the water pools in the flour. I let the yeast sit for 5 minutes or so and then on slowest setting of my KA stand mixer I mixed approximately 6 1/2 minutes and stopped when it started giving my KA a workout which made a nice ball.  I removed the ball from mixer and placed it in a sealed container and let sit 30 minutes while the oven finished it's 1 hour warm up time of 500F.

I pre-baked my crust for 5 minutes and sauced and topped and cooked another 10 minutes on stone.

The results were great ....

Who put that pie in my eye ?

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #78 on: October 14, 2012, 04:11:18 PM »
Very nice Dino. Love all those toppings man, a great look'in pizza!  :chef:
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Offline ThatsAmore

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Re: Shakeys pizza & some tips
« Reply #79 on: October 14, 2012, 09:51:35 PM »
I had enough left over dough from last night that I stored in the refrigerator to make a 14" & 9" pies again tonight.  Dough took on that wine ferment smell a little bit. Better flavor than last night and great crispiness with nice air pockets in the crust.  I let the dough come up to room temp for about 3 hours, it had a slight rise to it.  This will be a keeper for me  8)
Who put that pie in my eye ?

Offline Mad_Ernie

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Re: Shakeys pizza & some tips
« Reply #80 on: October 15, 2012, 09:28:19 AM »
Cool!  Very nice.  Thanks for posting you trial and result.  I might have to give this recipe a try this coming weekend.
Let them eat pizza.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #81 on: November 28, 2012, 03:32:05 PM »
BTW, I didn't have any shortening so I substituted margarine and it seemed to work fine. I also added a tiny bit more water too because it was so dry that I couldn't get it to stick together at all. That is with KABF.

I will definitely make this again. It's great because it's so quick.

Don

I like the result you got with this dough. Would you tell me a bit more about the margarine you used.
Did it come in a tub or cube form like butter.
What was the listed % of vegetable oil, it's on the label somewhere.
Is lecithin listed as an ingredient.
Did the packaging mention whether or not it was acceptable for baking?
oh yeah, was it cold when added to the dough?

Thanks a bunch.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #82 on: November 28, 2012, 03:53:56 PM »
Looking back at Don's cracker pic I am wondering how I missed that one. It does indeed have some excellent lamination/layering....good call in asking about the margarine Lydia.  ;)
I'd like to try this one too....come on Colonel, please step up to the podium!   :chef:
"Care Free Highway...let me slip away on you"

Offline Don K

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Re: Shakeys pizza & some tips
« Reply #83 on: November 28, 2012, 09:18:52 PM »
....come on Colonel, please step up to the podium!   :chef:
Thanks Bob...what an honor...I'd like to thank the academy... :-D

The margarine was Parkay sticks. I have no idea what the vegetable oil percentage is, or whether it has lecithin. I don't currently have any in the fridge to look. If I remember right, I softened it a little in the microwave first.

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Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #84 on: November 28, 2012, 09:32:22 PM »

The margarine was Parkay sticks. I have no idea what the vegetable oil percentage is, or whether it has lecithin.


Spoken like the true Master Pizzoli that you are Klink!!   >:D
Never give away ALL the secrets..... ;)
« Last Edit: November 28, 2012, 09:35:09 PM by Chicago Bob »
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #85 on: November 28, 2012, 10:30:15 PM »
Thanks a bunch Colonel, VERY helpful.  ;D

Here's the breakdown:

Quote
Parkay: Sticks 65% Vegetable Oil Spread, 16 Oz

Liquid Soybean Oil, Partially Hydrogenated Soybean Oil, Water, Whey, Salt, Vegetable Mono- And Diglycerides And Soy Lecithin (Emulsifiers), Potassium Sorbate And Sodium Benzoate (To Preserve Freshness), Artificial Flavor, Phosphoric Acid (Acidulant), Vitamin A Palmitate, Colored With Beta Carotene (Source Of Vitamin A). Contains: Milk, Soy
This is a spread not a true margarine. According to USDA regulations, butter and margarine must contain at least 80% fat. Therefore interchangeable in recipes. The USDA does not specify how much fat should be in the spreads category, so the fat content varies between brands.

Only true margarine is acceptable for baking, margarine spread are not due to the high water content.

Changing to "margarine spread" has added a lot of dough conditioners/enhancers and the hydration was changed up a bit.
« Last Edit: November 28, 2012, 10:37:15 PM by Lydia »
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #86 on: November 28, 2012, 10:50:38 PM »
Thanks a bunch Colonel, VERY helpful.  ;D

Here's the breakdown:
This is a spread not a true margarine. According to USDA regulations, butter and margarine must contain at least 80% fat. Therefore interchangeable in recipes. The USDA does not specify how much fat should be in the spreads category, so the fat content varies between brands.

Only true margarine is acceptable for baking, margarine spread are not due to the high water content.

Changing to "margarine spread" has added a lot of dough conditioners/enhancers and the hydration was changed up a bit.
Lydia,
Do you think regular 'ol margarine is close enough to a spread for this "accident" ?  ???


"Changing to "margarine spread" has added a lot of dough conditioners/enhancers and the hydration was changed up a bit."
"Care Free Highway...let me slip away on you"

Offline Don K

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Re: Shakeys pizza & some tips
« Reply #87 on: November 28, 2012, 11:09:30 PM »
Changing to "margarine spread" has added a lot of dough conditioners/enhancers and the hydration was changed up a bit.

The Parkay may have upped the hydration, but I still had to add a little more water than the original recipe called for. Before I did, I couldn't get any cohesion at all. Then next time, and only other time I made this, I upped the hydration a little more and it didn't turn out nearly as well. I think the key is to keep hydration as low as possible...just above where it won't stick together.
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Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #88 on: November 28, 2012, 11:21:09 PM »
The Parkay may have upped the hydration, but I still had to add a little more water than the original recipe called for. Before I did, I couldn't get any cohesion at all. Then next time, and only other time I made this, I upped the hydration a little more and it didn't turn out nearly as well. I think the key is to keep hydration as low as possible...just above where it won't stick together.
Why thank you most gracious Academy Award winner.... :-*
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Offline DNA Dan

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Re: Shakeys pizza & some tips
« Reply #89 on: November 28, 2012, 11:45:00 PM »
I think the key is to keep hydration as low as possible...just above where it won't stick together.

This is my observations as well. This minimal hydration point is also different for different flours.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #90 on: November 28, 2012, 11:50:53 PM »
Opps, maybe I should clarify.

Parky, is no longer "margarine" it is a "spread stick" (65% Vegetable Oil Spread). It has been for quite a while now. If you look, it will be very difficult to find a true margarine (80%Vegetable Oil).

Does the small amount of enhancing ingredients matter..in my experience, yes. I intentionally use it in small amounts to manipulate recipes all the time. Even the small amount of lecithin in Pam spray that I used to coat my bowl to allow dough to double, improves the texture of my yeast doughs. It tightens and softens the crumb. It's one of my "secrets" so to speak.

Hopefully I understood your question correctly. If not please let me know.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Don K

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Re: Shakeys pizza & some tips
« Reply #91 on: November 29, 2012, 12:17:50 AM »
If you look, it will be very difficult to find a true margarine (80%Vegetable Oil).

Fleischmann's has sticks that are true margarine.
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #92 on: November 29, 2012, 12:29:15 AM »
That's good to know.

Fleischmann's isn't to be found in my neck of the woods, I've found a store brand with Save Mart and other store's have Gold N Soft for baking.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #93 on: November 29, 2012, 12:47:07 AM »
The Parkay may have upped the hydration, but I still had to add a little more water than the original recipe called for. Before I did, I couldn't get any cohesion at all. Then next time, and only other time I made this, I upped the hydration a little more and it didn't turn out nearly as well. I think the key is to keep hydration as low as possible...just above where it won't stick together.

That's good to know, I'd like to duplicate your results you got.
So my next question is, which flour did you use?
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Don K

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Re: Shakeys pizza & some tips
« Reply #94 on: November 29, 2012, 12:50:16 AM »
KABF
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #95 on: November 29, 2012, 01:01:30 AM »
Perfect.

Thanks ;D
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #96 on: November 29, 2012, 02:09:10 PM »
Opps, maybe I should clarify.

Parky, is no longer "margarine" it is a "spread stick" (65% Vegetable Oil Spread). It has been for quite a while now. If you look, it will be very difficult to find a true margarine (80%Vegetable Oil).

Does the small amount of enhancing ingredients matter..in my experience, yes. I intentionally use it in small amounts to manipulate recipes all the time. Even the small amount of lecithin in Pam spray that I used to coat my bowl to allow dough to double, improves the texture of my yeast doughs. It tightens and softens the crumb. It's one of my "secrets" so to speak.

Hopefully I understood your question correctly. If not please let me know.
Thank you for your info on your use of the "enhancers" and the secret tip about the lecithin in Pam spray, Lydia,going to try that one.
You caused me to take a look at the soft "margarine" I've been using for YEARS. It is Shedd's spread "Country Crock" and is only 53% veg. oil!  :o I guess that means there is a boatload of WATER in that stuff... Is there something else that I could be using that will have more/better flavor? I do use butter quite a lot but like having the soft tub-o-whatever it is as an option too.
Thanks!
« Last Edit: November 29, 2012, 02:10:41 PM by Chicago Bob »
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Offline Lydia

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Re: Shakeys pizza & some tips
« Reply #97 on: November 29, 2012, 06:08:51 PM »
Thank you for your info on your use of the "enhancers" and the secret tip about the lecithin in Pam spray, Lydia,going to try that one.
You caused me to take a look at the soft "margarine" I've been using for YEARS. It is Shedd's spread "Country Crock" and is only 53% veg. oil!  :o I guess that means there is a boatload of WATER in that stuff... Is there something else that I could be using that will have more/better flavor? I do use butter quite a lot but like having the soft tub-o-whatever it is as an option too.
Thanks!

Are you asking "in general" for baking or for the "cracker style" specifically?

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Chicago Bob

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Re: Shakeys pizza & some tips
« Reply #98 on: November 29, 2012, 06:17:00 PM »
Are you asking "in general" for baking or for the "cracker style" specifically?


Just in general Lydia....you know, like the tub of Country Crock I leave on the counter(along side the stick of unsalted butter that is in a little glass covered butter dish). Wondering if there is a better flavored "product" than the CC. Thanks.
Bob
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Offline DNA Dan

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Re: Shakeys pizza & some tips
« Reply #99 on: November 29, 2012, 06:50:33 PM »
LARD


 

pizzapan