Author Topic: Dough recipe with no binders  (Read 96 times)

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Offline brandyjop

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Dough recipe with no binders
« on: Yesterday at 06:10:22 PM »
So in my old pizza shop in Florida I did not make the dough so I do not know the recipe.  I know what went into it but not how much.  I would really love to figure it out because I still have not found a crust I like as much!  I know it only had flour (50lb bag of All Trumps high-gluten), water (a five gallon water bottle about 3/4 full, salt, sugar and yeast.  The yeast went into a small amount of very hot water to bloom and was mixed into the flour, sugar and salt to moisten it then the rest of the water jug was added.  The man we bought the place from stayed on as pizza chef and he always made the dough by look and feel, by his experience, adding a bit more flour or water as he felt was necessary.  I have played with the dough calculator but am kind of baffled by it.  This is what I have so far... I'm positive on the 50lb of flour and pretty sure about 3.5gal of water.  The yeast, salt and sugar I'm not so sure of.  I'm hoping you all know more about the process and can help me figure out what the proportions should be.
Thank you! 

Flour (100%):    22756.13 g  |  802.69 oz | 50.17 lbs
Water (63%):    14336.36 g  |  505.69 oz | 31.61 lbs
IDY (.3%):    68.27 g | 2.41 oz | 0.15 lbs | 7.55 tbsp | 0.47 cups
Salt (5%):    1137.81 g | 40.13 oz | 2.51 lbs | 67.95 tbsp | 4.25 cups
Sugar (3%):    682.68 g | 24.08 oz | 1.51 lbs | 57.08 tbsp | 3.57 cups
Total (171.3%):   38981.25 g | 1375 oz | 85.94 lbs | TF = N/A
Single Ball:   779.63 g | 27.5 oz | 1.72 lbs

I also played with it using the thickness factor (not that I understand that really either)

Flour (100%):    22616.99 g  |  797.78 oz | 49.86 lbs
Water (63%):    14248.7 g  |  502.6 oz | 31.41 lbs
IDY (.3%):    67.85 g | 2.39 oz | 0.15 lbs | 7.51 tbsp | 0.47 cups
Salt (5%):    1130.85 g | 39.89 oz | 2.49 lbs | 67.54 tbsp | 4.22 cups
Sugar (3%):    678.51 g | 23.93 oz | 1.5 lbs | 56.73 tbsp | 3.55 cups
Total (171.3%):   38742.91 g | 1366.59 oz | 85.41 lbs | TF = 0.087
Single Ball:   774.86 g | 27.33 oz | 1.71 lbs
« Last Edit: Yesterday at 06:14:35 PM by brandyjop »


Offline jsaras

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Re: Dough recipe with no binders
« Reply #1 on: Yesterday at 08:46:11 PM »
The salt is ridiculously high.  I'd cut that by half and ditto for the sugar.  It's pretty much a Lehmann NY dough at that point.
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Offline Pete-zza

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Re: Dough recipe with no binders
« Reply #2 on: Yesterday at 09:25:43 PM »
Brandy,

Can you tell us how the dough was managed after it was made, up to the point of using the dough to make the pizzas?

As an example, the following dough formulation should work for a dough that is fermented for roughly 2-3 days, yielding 48 dough balls each weighing 27.84 ounces, for a 20" pizza:

All Trumps High-Gluten Flour (100%):
Water (63%):
IDY (0.30%):
Salt (1.75%):
Sugar (2%):
Total (167.05%):
Single Ball:
22679.86 g  |  800 oz | 50 lbs
14288.31 g  |  504 oz | 31.5 lbs
68.04 g | 2.4 oz | 0.15 lbs | 7.53 tbsp | 0.47 cups
396.9 g | 14 oz | 0.87 lbs | 23.7 tbsp | 1.48 cups
453.6 g | 16 oz | 1 lbs | 37.93 tbsp | 2.37 cups
37886.71 g | 1336.39 oz | 83.52 lbs | TF = N/A
789.31 g | 27.84 oz | 1.74 lbs
Note: Dough is for 48 dough balls each weighing 27.84 ounces; thickness factor = 0.08863; no bowl residue compensation

I note that there was no oil mentioned for your dough. Is that correct?

Peter


Offline brandyjop

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Re: Dough recipe with no binders
« Reply #3 on: Yesterday at 10:34:11 PM »
Yes Peter, that is correct.  The dough I want to replicate had no oil or eggs, and we used flour on the peal.  This is the main difference between my old shop's dough and the dough I am using now.  I do not really like using cornmeal and I have been unsure about the eggs and oil simply because it was completely foreign to me coming into this shop.  I do not know how the owner of this shop will feel about me changing up his dough but I want to try a batch for myself so I will need to shrink the recipe a whole lot just to try it. 
Thank you for the input on the salt and sugar, I really appreciate the help!
As far as how the dough was managed, it was mixed, cut, rolled, oiled and left on the table for a while though I do not remember how long.  Then each dough ball was put into individual dough tins and put into the walk-in.  If I remember correctly, it was ready to use that day and pretty much over-blown if it sat more than 3-4 days.

Online hodgey1

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Re: Dough recipe with no binders
« Reply #4 on: Today at 07:09:20 AM »
I do not know how the owner of this shop will feel about me changing up his dough but I want to try a batch for myself so I will need to shrink the recipe a whole lot just to try it. 

Brandy,

Here is Peters recipe shrunk down for two dough's.

All-Trumps Flour (100%):
Water (63%):
IDY (.3%):
Salt (1.75%):
Sugar (2%):
Total (167.05%):
Single Ball:
945.08 g  |  33.34 oz | 2.08 lbs
595.4 g  |  21 oz | 1.31 lbs
2.84 g | 0.1 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
16.54 g | 0.58 oz | 0.04 lbs | 3.45 tsp | 1.15 tbsp
18.9 g | 0.67 oz | 0.04 lbs | 4.74 tsp | 1.58 tbsp
1578.75 g | 55.69 oz | 3.48 lbs | TF = 0.08863
789.38 g | 27.84 oz | 1.74 lbs


 

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