Pizzeria Luigi in San Diego, CA

[PizzaEater101]

The recommended way of rehydrating ADY is to use a portion of the formula water equal to about four to five times the weight of the ADY at a temperature of about 105 degrees F for about 10 minutes. The rehydrated ADY can then be added to the rest of the formula water. It is the temperature of the remaining formula water that is established to achieve the desired finished dough temperature.

For the amount of ADY that you would be using, I doubt that you could detect a difference. Tom Lehmann and the AIB have run tests using the different forms of yeast for otherwise identical doughs and found that they could not detect a difference in the finished product. However, if you use a lot of ADY, you might detect a yeasty flavor because ADY contains more dead cells than IDY used at a comparable rate.

Peter

Peter thanks for the info. Since it doesn't taste different then I'll just stick to my IDY since I have a lot of it and have been working with it all these years.

[PizzaEater101]

I tried to make an Al Capone. I think the AC is just pepperoni, sausage and meatball ground up. 

I made meatballs the other day. The sausage is Italian Spaghetti Factory brand. Pepperoni was big diameter style so I had to cut it into pieces or I'd have big round slices on it. Moz cheese, preshredded whole milk from Costco Business Center. I normally would use block moz and shred it myself but I liked the way this stuff melts and doesn't breakdown like when I use the kind I shred myself.

For some reason when I made dough the result taste like sour dough and this time it taste like sour dough more than other times.

It's 14 inch. I did it on the screen because normally I just put it on the peel and lay it on the stone but I did that on one of them and then the toppings kept on rolling off when I tested it to see if it would slide off the peel easily and then I tried to take it off the peel and it messed up the whole thing so I had to do another one but this time I did it on the screen. After it baked enough to be firm then I took it off the screen and put it on the stone by itself and it worked out pretty good.

About a 5 minute bake time. I can get 4 minute without the screen but I have to let it go another minute when I use the screen and put back on the stone.  Other than tasting too sour dough like I thought it was really good.

Check it out.

What do you think?

[Jackie Tran]

looking good PE.  I love using meatballs on pizza..one of my fav toppings. 

[PizzaEater101]

looking good PE.  I love using meatballs on pizza..one of my fav toppings. 

Thanks Jackie, I am getting better at this.

[jsaras]

I just finished reading this twisted novel, Whew! . 

I'm confused about the amount of sugar. One poster wrote that he used 2 percent, but his number in the calculator was 0.2%, which is significantly different. 

Similarly, the yeast amounts and dough handling procedures also vary significantly.  Is there a semi-consensus on what the definitive version is? 

Worms are leaving the can....   

[norma427]

jsaras,

At Reply 177 http://www.pizzamaking.com/forum/index.php/topic,14928.msg151870.html#msg151870  Peter set-forth 4 Luigi’s clone dough formulations to try and they all had sugar in the formulations with different amounts.  I don’t think Peter ever posted which formulation he thought might be best to try.

Maybe you could just pick a Luigi’s clone pizza you like on this thread and use what formulation and methods that member used.

Norma

[jsaras]

Hi Norma,

I saw Peter's spreadsheet numbers for sugar amount, which are 2/10ths of a percent or lower.  However, several other members have stated that they used 2 percent, which is 10 times higher.  I know that Peter is very precise with his numbers, but I'm unclear as to whether or not the later permutations evolved to a much higher sugar level, or if others were less precise with their language and just mentally dropped a decimal point.

Thanks,
Jonas

[norma427]

Jonas,

I really don't know what other members did.

Norma

[patnx2]

I have been using recipe mentioned in Peter's post 177,#3. 65 %,2sugar,2 oil (my addition) and pend. unbl. flour. I have been very happy with the results and have mostly stuck to this formula for several months. I only bake pizza once a week, in a gas oven set at 550 degrees heated for 1 hour. Bake time about 5 min. and 1.5 min. under broiler.
Happy holidalys to all and thanks for feeding my addition. Patrick from Modesto

[jsaras]

I've re-read some of this thread.  I see that when crust coloration became an issue with Pendleton Power Flour the sugar in the formula increased from 0.2% to 2 percent. 

Cheers,
Jonas

[norma427]

Jonas,

Peter modified the #1 Luigi’s formulation for me when I got the Power flour to try at 594 http://www.pizzamaking.com/forum/index.php/topic,14928.msg158788.html#msg158788 and reduced the amount of yeast for a one day cold ferment.  If you are interested and didn’t see the final pizza and what I did that post is at 598 and on next few posts.  http://www.pizzamaking.com/forum/index.php/topic,14928.msg159318.html#msg159318  If you look in my post you can see I think I should have maybe left the pizza in the oven longer.  I used 0.22928% sugar in that formulation to try and coax a little sugar out of the dough over only a one-day cold ferment to provide more curst color. 

You can also read Peter’s post at Reply 608 http://www.pizzamaking.com/forum/index.php/topic,14928.msg159361.html#msg159361

I didn’t do any more experiments for a Luigi’s clone pizza after that one, because I wasn‘t sure where to go from there.  I could have tried a screen for better crust coloration, or did tried other methods, but I didn’t.

Norma

[jsaras]

I gave the Pizzeria Luigi clone a try last night.  63% water, IDY 0.375%, Salt 2%, Sugar 0.222928%, TF = 0.075.

I used white Kamut Khorosan flour, which has been my flour of choice for the last several months (14.64% protein, 60% carbs, 11.3% fiber).  I baked this on steel in my in-laws under-powered electric oven for 6 minutes.  The crust was very easy to stretch to 14-inches and I could have easily stretched this even more.  I also made the sauce variation mentioned that uses Classico tomatoes.  I used fresh basil, but I may have used a touch too much as my scale cannot weigh items less than 1 gram.

Also note that the strange spot on the pizza is the cheeseless area set aside for my lactose intolerant wife.  Overall, everyone liked this a lot.  This was easy to make, though I think that the Lehmann preferment formulation gives a little better flavor.

[Essen1]

I tried to make an Al Capone. I think the AC is just pepperoni, sausage and meatball ground up. 

I made meatballs the other day. The sausage is Italian Spaghetti Factory brand. Pepperoni was big diameter style so I had to cut it into pieces or I'd have big round slices on it. Moz cheese, preshredded whole milk from Costco Business Center. I normally would use block moz and shred it myself but I liked the way this stuff melts and doesn't breakdown like when I use the kind I shred myself.

For some reason when I made dough the result taste like sour dough and this time it taste like sour dough more than other times.

It's 14 inch. I did it on the screen because normally I just put it on the peel and lay it on the stone but I did that on one of them and then the toppings kept on rolling off when I tested it to see if it would slide off the peel easily and then I tried to take it off the peel and it messed up the whole thing so I had to do another one but this time I did it on the screen. After it baked enough to be firm then I took it off the screen and put it on the stone by itself and it worked out pretty good.

About a 5 minute bake time. I can get 4 minute without the screen but I have to let it go another minute when I use the screen and put back on the stone.  Other than tasting too sour dough like I thought it was really good.

Check it out.

What do you think?

PE101,

The pies looks great! Man, you're getting real close, bro.