Author Topic: Trying to find out crust category  (Read 7720 times)

0 Members and 1 Guest are viewing this topic.

Offline jcg

  • Registered User
  • Posts: 33
Re: Trying to find out crust category
« Reply #25 on: July 10, 2011, 03:34:18 PM »
OK, here's a new version that changes the hydration to 45% since as you say I don't want to make this too hard on myself. I also don't think I want to get down to the super low hydration levels of a traditional cracker crust since I don't think Zachary's is a cracker crust (it's just kind of crumbly). I also changed the percentages on the ADY, salt, olive oil and sugar to make them all work out to exact teaspoon measurements. I probably won't be making a DD pizza for a week or so, but I'll post when I do.

Flour (100%):    210.03 g  |  7.41 oz | 0.46 lbs
Water (45%):    94.51 g  |  3.33 oz | 0.21 lbs
ADY (1.35%):    2.84 g | 0.1 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
Salt (2.28%):    4.79 g | 0.17 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Olive Oil (2.14%):    4.49 g | 0.16 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Sugar (1.89%):    3.97 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total (152.66%):   320.63 g | 11.31 oz | 0.71 lbs | TF = 0.1

jcg


Offline jcg

  • Registered User
  • Posts: 33
Re: Trying to find out crust category
« Reply #26 on: July 20, 2011, 09:59:33 PM »
OK, working on attempt #3. Making the dough tonight for a 14" pizza (2" sides, .10 thickness, and 45% hydration). ADY/salt/olive oil/sugar percents mildly tweaked to get round teaspoon measurements. I'll post tomorrow on how the crust comes out. My store carried Gold Medal Better For Bread flour, so this will be the first crust with the higher protein flour.

Flour (100%):    429.2 g  |  15.14 oz | 0.95 lbs
Water (45%):    193.14 g  |  6.81 oz | 0.43 lbs
ADY (1.32%):    5.67 g | 0.2 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Salt (2.24%):    9.61 g | 0.34 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
Olive Oil (2.1%):    9.01 g | 0.32 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
Sugar (1.86%):    7.98 g | 0.28 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
Total (152.52%):   654.62 g | 23.09 oz | 1.44 lbs | TF = 0.1

jcg

Offline jcg

  • Registered User
  • Posts: 33
Re: Trying to find out crust category
« Reply #27 on: July 21, 2011, 11:10:25 PM »
OK it looks like this crust is the closest yet, but still not there yet. It does seem that making the dough hydration lower, is making it a bit more crumbly (vs the last few that were more bready). I think my dough is still tougher than Zachary's (can't cut through it with a fork unless you use quite a bit of pressure) but not sure why. I mixed the dough by hand and it did take awhile (~4-5 min) to get all the flour to actually incorporate into the dough. I let the dough double in size, then put it in the fridge around 10PM last night, took it out around 5PM today, let it rest at room temp to warm up for an hour, and then finally rolled it out.

At this stage not sure what to try next. Would using a mixer make it more crumbly? I have an aluminum pizza pan vs the dark ones, so would that make a big difference? I did use the bread flour, so what impact did that have vs the lower hydration? Maybe these low hydration doughs need a roller, and you just can't do it by hand? I'm put the pizza pan on a pizza stone that is on the lowest rack in a 450 degree oven, so maybe I shouldn't put it on the pizza stone as it's getting to much direct heat? Should I try an even lower hydration or is the issue just in my mixing/handling/cooking of the dough?

At this point my first dough (the Lou Malnati recipe from the Chicago board) was my favorite. It's not like Zachary's of course as it is a very high hydration dough with lots of oil/butter, but it sure is super easy to make and tastes great. If there are no big breakthroughs in what to try next I may just go back to that dough, and call it a day as it seems there is no one else from the bay area on these boards interested in pursuing this Zachary recreation.

jcg
« Last Edit: July 21, 2011, 11:13:36 PM by jcg »

Offline terhorst

  • Registered User
  • Posts: 2
Re: Trying to find out crust category
« Reply #28 on: February 09, 2012, 11:17:52 AM »
Hi there,

I pretty much joined this forum / web site to participate in this thread. Making pizza that's as good as Zachary's has been an obsessionhobby of mine ever since I first tried it 10 years ago. As far as the crust goes, here are two things I haven't seen you mention that might improve yours:

  • They liberally coat the inside of the pan with margarine or shortening before inserting the dough. That is what makes it so crispy and rich.
  • The layered, "crackery" texture is I think due to their production system. If you watch closely, they will take the leftover "trimmings" from a pizza and chuck them back into a big bin full of dough. To make the next one the pull some dough out of the bin, ball it up and run it through a sheeter. The result is that the dough gets sheeted and folded multiple times before it winds up in your pizza crust. This is roughly similar to how you make croissants, which have the same layered texture.
  • Making the crust too thick and bready is the easiest way to screw up this recipe. That is why having a sheeter is so nice. But unfortunately I don't have $3000 or an entire workspace to devote to that.

I got most of this info firsthand from chatting up ex-Zachary's employees at parties.
« Last Edit: February 09, 2012, 11:21:27 AM by terhorst »

Offline netih

  • Registered User
  • Posts: 2
  • Location: San Francisco
  • I Love Pizza!
Re: Trying to find out crust category
« Reply #29 on: June 16, 2013, 08:24:17 AM »
Hello all!

I realize I am posting to a thread which has been inactive for sometime, but due to it establishing itself as the Zachary's DD thread, I figured this would be the best place to continue and hopefully even get an update from individuals on the past year.

Similar to JCG and terhorst, I am from the bay area and joined the forums due to my obsession/hysteria with Zachary's spinach and mushroom pizza. I anticipate I have had this particular pizza well over 50 times in the last 10 years (more than any other dish/restaurant). For someone who generally eats out rarely and likes to try out new places when I do, this is a lot!

As I am brand new to this forum and using dough of any kind, there will be a large period of time for me to get up to speed on terminology and get some practice in.

Curious as to whether JCG, terhorst, or any other individuals have further attempted this recipe/cause. I would love to hear more about any attempts/ progress.

Offline pythonic

  • Registered User
  • Posts: 2661
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Trying to find out crust category
« Reply #30 on: June 16, 2013, 08:55:36 PM »
Hello all!

I realize I am posting to a thread which has been inactive for sometime, but due to it establishing itself as the Zachary's DD thread, I figured this would be the best place to continue and hopefully even get an update from individuals on the past year.

Similar to JCG and terhorst, I am from the bay area and joined the forums due to my obsession/hysteria with Zachary's spinach and mushroom pizza. I anticipate I have had this particular pizza well over 50 times in the last 10 years (more than any other dish/restaurant). For someone who generally eats out rarely and likes to try out new places when I do, this is a lot!

As I am brand new to this forum and using dough of any kind, there will be a large period of time for me to get up to speed on terminology and get some practice in.

Curious as to whether JCG, terhorst, or any other individuals have further attempted this recipe/cause. I would love to hear more about any attempts/ progress.

Welcome to the forums.  I don't think any of  the past predecessors of this thread are around here anymore.  except for Petezza. vLooking at this pie it appears very close to Giordano's famous stuffed pizza in Chicago.  A good place to start would be to find out what flour Zachary's is using.  You can find this out by being friendly with employees or if u really want to take it to the next step u can dumpster dive lol.  The hardest part to this type of pizza is the layers.  Without a sheeter or roller it will be very hard to duplicate.  The layers are what make stuffed pizzas really good.

Nate
If you can dodge a wrench you can dodge a ball.