Author Topic: PH Pan Pizza... Why the Hut not?  (Read 3001 times)

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Offline Clive At Five

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PH Pan Pizza... Why the Hut not?
« on: May 11, 2011, 11:15:10 AM »
Well, I decided to join the crowd and give this one a try. In the hopes to help narrow down what the ideal rise/coldferment times would be required to give this pizza the taste and consistency of a PH Pan Pizza.

Using Pete-zza's formulation in http://www.pizzamaking.com/forum/index.php/topic,4607.0.html and the instructions from xPHmgr's original thread (http://www.pizzamaking.com/forum/index.php/topic,213.0.html), I went to work creating my doughball in my KitchenAid stand mixer. Doing mostly deep dish, this was very different for me, watching it get kneeded to smithereens... but nevertheless, 10 minutes later, I had a nicely-formed doughball. The Carnation Instant Dry Milk really gave it an interesting texture... very velvety. It was a pleasure to work with. My dough weight was almost spot on at 21.6 oz (pic1).

I rolled out the dough, and placed it into my oiled, 14' Deep Dish pan ("Bakalon" from Chicago Metallic, not the cheap CM rebrand you find in BB&B). I was really uncomfortable using 4oz of oil (vegetable), so I used 3 (and change) oz instead. I certainly didn't win any geometry contests for my dough disk, but soon enough it wouldn't matter. (pic2)

Here's where the experiment began. xPHmgr describes allowing the dough to rise until it is 1.5" high (the height of my pan is 2"). After slightly warming my oven then turning it off, I covered my pan with my 14" Pizza Stone (perfect-sized lid) and put them both in. It took between 3 and 4 hours to rise to the described height. (pic3)

Despite my better judgement, I did NOT "punch down" the dough -- I wanted to stay as true to the original instructions as possible. I threw the pan and stone-lid into the fridge. About 22 hours later, I took the dough out to come to room temperature. From sitting in the fridge, the dough had deflated substantially, but between taking it out of the fridge and putting it in the oven (maybe two hours), it regained it's original, puffy proportions. (pic4)

At this point, I tapped down a depression for fixins. The dough was unbelievably airy. As I ladled the sauce on, huge bubbles would form that I had to shoo towards the edges to let them escape. The yeast smell was also very powerful! This dough clearly had fermented TOO LONG for this pizza.

In lieu of using a release agent, I brushed the edges with a parmesan-garlic-herb butter. I left a small portion of the crust "virgin" just to see the natural results of the bake-up. In all honesty, any sort of release agent was likely unnecessary, as the oil was still very present around the edges of the dough.

(Con't'd in next post)
« Last Edit: May 11, 2011, 11:53:16 AM by Clive At Five »


Offline Clive At Five

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Re: PH Pan Pizza... Why the Hut not?
« Reply #1 on: May 11, 2011, 11:16:12 AM »
After preheating to 500F for 45 mins with the stone in the oven, I baked the pie for 15 minutes, pan on the stone, middle rack. I should have known better. My gas oven cooks notoriously hot... I'm about 90% sure the gauge is low by roughly 50 deg F, meaning I likely cooked her at 550. I did not check the pizza often enough and the cheese came out BURNT.  :'(

The underside, however, was delightlyfully crisp, nice and golden brown. (pic5)

You can definitely tell from the crumb (pic6) that these air bubbles are a bit too pronounced for this pizza, and the flavor was very - how should I say - well developed. Don't get me wrong, the pizza was delightlful, but it only vaguely tasted like Pizza Hut.

This recipe holds promise, but I really want to narrow down the window of rise/cold ferment times, so I can achieve a more Hut-like result. My next attempt will be a shorter initial rise (1 to 2 hours), a one-day cold-ferment, and a 1-hour room-tempping. I am also going to tap down the dough before putting it in the fridge. Lastly, I will cook at a slightly lower temperature and on a lower rack to avoid some of the top char.

Your feedback and suggestions are, of course, welcome!  :pizza:

-Clive
« Last Edit: May 11, 2011, 12:05:37 PM by Clive At Five »

Offline Pete-zza

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Re: PH Pan Pizza... Why the Hut not?
« Reply #2 on: May 11, 2011, 11:31:52 AM »
Clive,

I would say that you did very well. I recently modified the recipe you used for another member, Jet_deck, who wanted to use evaporated milk instead of dry milk. You might check out his dough management regimen at Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132648.html#msg132648 to see if that might give you any insights. The specific recipe is at Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132091.html#msg132091, as modified in Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132454.html#msg132454 to substitute the evaporated milk.

Peter

Offline Clive At Five

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Re: PH Pan Pizza... Why the Hut not?
« Reply #3 on: May 12, 2011, 07:32:19 PM »
Thanks for the links, Peter. I may just try again next week. Between this site and surveying the local talent, my pizza schedule always seems booked!

So out of curiosity, what pies are you working on right now? I always see your replies to other people's endeavors, but never your own...

-Clive

Offline Pete-zza

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Re: PH Pan Pizza... Why the Hut not?
« Reply #4 on: May 12, 2011, 07:53:26 PM »
Clive,

I scaled back a lot of my pizza making, both because of the Texas heat starting last summer (and not wanting to crank up my oven) and cutting back on the carbs and fat and getting back to a more normal and balanced diet. My fingerprints are all over the forum so if you go back, you will see many photos of my efforts. Also, I have so many posts, I want others to catch up :-D. In the meantime, I have been doing some research, which I enjoy as much if not more than making and eating pizzas, and assisting other members on the forum. Along with that, moderating also takes up a fair amount of my time. Last month, the forum set a record for new posts (all of which I look at)--4252 posts.

Peter

Offline Ronzo

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Re: PH Pan Pizza... Why the Hut not?
« Reply #5 on: May 12, 2011, 08:00:34 PM »
Clive, yeah, ya burnt it... but I'd still hit it.

:)

I LOVE pizza, even burnt pizza.


Our mistakes help us to be better. Don't sweat it.
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline Clive At Five

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Re: PH Pan Pizza... Why the Hut not?
« Reply #6 on: May 12, 2011, 08:08:49 PM »
Clive, yeah, ya burnt it... but I'd still hit it.

 :-D

Love it.

Thanks!

Offline chickenparm

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Re: PH Pan Pizza... Why the Hut not?
« Reply #7 on: May 12, 2011, 08:13:42 PM »
I agree with Ron,its still a good pie to eat! Yours looks very well done,not Burnt to where its in-edible.

Btw,the crust looks GREAT too.I'm sure once you dial in the oven temps and etc,it will be even better.

 :)
-Bill

Offline Ronzo

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Re: PH Pan Pizza... Why the Hut not?
« Reply #8 on: May 12, 2011, 09:12:24 PM »
:-D

Love it.

Thanks!

By the way, your crust looks great. I'm not a huge "American Style" fan, but every now and then, I've been known to eat it. Yours, even with the crispy cheese, looks much better than the chains. Keep working at it!
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew