PH pan pizza - few questions

[5thElement]

I fancy trying to Pizza Hut pan pizza recipe on the main page and just wondered what size it's supposed to make?

Does anyone have the bakers percentages for this recipe so i can scale it down?

I was also thinking about trying Randys deep dish recipe here as it seems similar

http://www.pizzamaking.com/forum/index.php/topic,8410.0.html

Seeing as the formulas are worked out allready aswell..

Thoughts?

Thanks!

[5thElement]

I went ahead and did a 6" version of Randys recipe which im going to test this evening hopefully - im only going to use it for garlic bread though just to see how the crust is..i'll report back!

Any advice would still be appreciated..

[Pete-zza]

5thElement,

Welcome back.

Several members who attempted the PH recipe at http://www.pizzamaking.com/panpizza.php felt that the recipe produced too much dough. I tackled this issue at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909. You didn't indicate what size pizza you want to make, but I subsequently calculated the thickness factor for both the original recipe and a 22-ounce version at Reply 140 at http://www.pizzamaking.com/forum/index.php/topic,213.msg84184.html#msg84184. So, you can go either way with your PH pan clone.

You might also take a look at the PH clone formulation I set forth for another member but using more dough (27 ounces) in an attempt to emulate the form factor for a 14" pizza such as produced by a U.S. pizza chain called Godfather's Pizza. To the best of my knowledge, there is no Godfather's Pizza store in the UK where you are, but you can see the dough formulation nonetheless at Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132091.html#msg132091. As it turns out, another member, Jet_deck, asked me to modify that formulation to use evaporated milk instead of non-fat dried milk. I did that (see Reply 19 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132454.html#msg132454), and Jet_deck went on to produce a marvelous pizza, as shown in Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,12806.msg132648.html#msg132648.

Peter

[5thElement]

Thanks for the welcome back! its nice to be back   nice to know your still around!

Thanks for the links aswell, i'll take a look at them now.

As for my experiment tonight, wow, absolute success to say the least...i used Randys recipe with your calculations for a 6 inch pan (and used skimmed milk powder..all i could find in the local supermarket)...but i used an 8 inch pan as it seemed that most poeple were saying it was too thick...i didnt even use the fridge and simply left it on the worktop for a couple hours until it doubled in size, then pressed it down and started to preheat the oven and let it rise a little again....topped it with garlic buter and cheese and baked in the pan on the stone for 10 minutes at 450...the result was absolutely delicious...the crust was lovely and golden, crisp on the outside and lovely and soft on the inside...the mrs highly approved aswell!

I cant wait to make a pizza using this dough - something different from my usual pizza dough which ive been using nearly every week!

My next step is to buy a 12 inch pan so i can make a pizza with this...im assuming i'd get away with using the 10 inch formula assuming i was happy with tonights thickness..which was about 3/4 of an inch

I'll need to try leaving it in the fridge overnight aswell...

Anyways...very pleased with tongihts experiment!

[Pete-zza]

5thElement,

That's great news. Will your next pizza be a Scottish haggis pizza ?

Peter

[5thElement]

That was a damn nice pizza!! pity my other half wouldn't agree, so it's highly unlikely!! lol when i made that one she was off visiting her mum lol

Tonights experiment was a real success though, made a nice change to my usual drier NY style crust..this was alot softer/bread like in texture which we really enjoyed...so im really looking forward to making a pizza with this recipe.

My next quest is to find a suitable a 12 inch pan to make it in...i cant wait...i'll probably use the 10" recipe and stretch it in the 12" pan..the thickness tonight seemed spot on

[5thElement]

Am i right in thinking i'd get away with doing that? to recreate a similar thickness to the last one? (6" dough in an 8" pan)

[Pete-zza]

5thElement,

If you are talking about the Pizza Hut clone, my numbers were intended to create an amount of dough as was used by Pizza Hut before they went to frozen doughs in their stores. However, if you feel that the amount of dough I calculated is too much for your tastes, then you of course can try stretching it or otherwise forming it (e.g., proofing it) to fit the larger pan size. You could also use the same approach with the dough that I came up with for Jet_deck. For his pizza, I came up with an amount of dough to simulate a Godfather's pizza. It was more than what I came up with for a corresponding size PH clone dough.

Peter

[5thElement]

I'm using Randys recipe from here

http://www.pizzamaking.com/forum/index.php/topic,8410.0.html

I used the dough weight for a 6" pie but used an 8" pan and for us the thickness was perfect...so i'm going to try the 10" dough ball in a 12 inch pan and hopefully get a similiar result.