Author Topic: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)  (Read 13798 times)

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buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #25 on: November 20, 2011, 01:56:46 PM »
I figure my dough recipe to be about 47% hydration not counting the egg or oil which would make it more wet and slightly easier to roll out. I generally shoot for around 50% which is not that hard to roll out.
Don


Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #26 on: November 20, 2011, 01:58:35 PM »
I figure my dough recipe to be about 47% hydration not counting the egg or oil which would make it more wet and slightly easier to roll out. I generally shoot for around 50% which is not that hard to roll out.
Don

Thanks Don!  I will give your dough a try too!  I would mix it up today, but i've got one in the fridge and one on the counter and my wife is going to get sick of eating so much pizza in one week LOL.   :chef: :pizza:

Offline Bill/SFNM

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #27 on: November 20, 2011, 03:35:26 PM »

Here are some pics (sorry i can't embed these, this is by far the worst forum in the world in terms of dealing with pictures):



Why can't you attach the photos? With the exception of the 128K limitation, I find this the easiest of all forums for posting pix. Here is one of yours:

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #28 on: November 20, 2011, 03:38:06 PM »
what code do you use to imbed those?  I tried "img" and "/img" in brackets (which works on pretty much every forum), as well as 3 of the imbedding links provided by imageshack.  none of them worked.

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #29 on: November 20, 2011, 03:54:25 PM »
You have an Attach:              function just below the message body when replying. Click Browse to access your photo, highlight and click add, there ya go.
Don      
« Last Edit: November 20, 2011, 03:57:22 PM by buceriasdon »

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #30 on: November 20, 2011, 04:03:37 PM »
I've tried using the attach function, but it has size limitations and doesn't work with any of my photos, unless I resize them which is too much work.  It's way easier to host my photos on an online image hosting service like Imageshack.  I'm active on a few other internet forums, and on all of these I can simply use "IMG" code to embed these photos into the post.  For some reason, that doesn't work on this forum.

In terms of photos, I think this is the worst forum i've ever visited.  It's silly that one should have to resize photos to use the attach function, and it's silly that you can't embed photos that are hosted elsewhere.  I understand that the forum owner thinks it's better to have the photos attached and hosted by pizzamaking.com (so that they don't eventually get "lost"), however this doesn't seem to be a problem with any other forum i've ever visited.  

EDIT:  I just realized that the photos that were automatically rezised by imageshack are small enough to be attached.  So, i've updated the post.  Still, I think it's SILLY that one should have to resize the photos (or upload them to imageshack, redownload them, and then attach them) to get them to work on this site.   :(
« Last Edit: November 20, 2011, 04:06:23 PM by CDNpielover »

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #31 on: November 20, 2011, 04:08:01 PM »
http://www.imageoptimizer.net/Pages/Home.aspx
Quick download, free, easy to use. Right click on your photo and it will automatically reduce it for use on the www. You will still have the orginal also.
Don

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #32 on: November 20, 2011, 04:11:14 PM »
thanks Don, I'll use that next time!  I still fail to see why all of this effort is necessary, though.  This isn't a problem on any other forum i've ever visited.

Thanks though for the help - I really do appreciate it!   :chef:

Offline BTB

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #33 on: November 21, 2011, 05:56:39 PM »
In terms of photos, I think this is the worst forum i've ever visited.  It's silly that one should have to resize photos to use the attach function, and it's silly that you can't embed photos that are hosted elsewhere. . . . I think it's SILLY that one should have to resize the photos . . . to get them to work on this site.
Sorry, CDN, but I think that's a preposterous statement.  For me, posting photos on this site have been super, super simple.  And I resize a photo with an old Microsoft photoshop-like program in literally "seconds."  So I think the silly comments are misplaced.

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Offline Hdale85

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #34 on: November 21, 2011, 08:44:07 PM »
I do wish we could use [IMG] codes..... Because I use Photobucket for all my photos and on all forums, always have.

Offline Bill/SFNM

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #35 on: November 21, 2011, 09:28:49 PM »
Many of the forums I participate in that link to external sites for photos are full of dead links to photos - photos that have been deleted or sites that no longer exist, or sites that have reorganized. One thing I like about the way Steve has this site set up is that there are 0 dead photo links.
 

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #36 on: November 23, 2011, 12:51:50 PM »
OK so this dough proofed at room temperature for about 16 hours-ish, and has been in the fridge ever since (about 72 hours now).  I plan to make this tonight, as a "cheeseburger pizza" sensu Dino's Gourmet Pizza, except that instead of using a pesto sauce, I'll be using Pete's PJ clone sauce mixed with (GASP!) ketchup.  I plan to add cooked ground beef, chopped onions, chopped tomatoes, and pickle slices - with mozzarella and cheddar cheeses.

Do you guys have any advice on the best way to deal with the pickles - i.e., should they be added before or after cooking?  I've been reading that a lot of people don't like them cooked on pizza (http://slice.seriouseats.com/archives/2011/05/the-ultimate-cheeseburger-pizza.html), but I'm not so sure why....  So i'm thinking of maybe doing half of the pie with cooked pickles, and half of the pie with uncooked pickles.  But maybe someone here has advice?

And of course, i'll be posting pictures of the process assuming I have the ambition to go through the whole picture resizing process debated above.   :-D

 :chef: :pizza:
« Last Edit: November 23, 2011, 01:06:04 PM by CDNpielover »

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #37 on: November 23, 2011, 09:58:57 PM »
OK so I made the pie and am here to report the results.  It was a great success!   :chef: :pizza:

 I used the formulation for a 14” pie that is given in Reply #21 of this thread (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388).  You can see my comments regarding the kneading etc. of the dough in Reply #24 (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160440.html#msg160440).  After kneading the dough, I put it in a glass bowl enclosed in a gallon-size zipper-style bag.  I used a scissors to cut a “cross” in the center top of the bag (about 2x2 mm), in an attempt to permit gas exchange while at the same time trying to preserve the dough water content.  The dough was proofed at room temperature for about 16 hours, and was then stored in the fridge for about 72 hours or so.

To bring the dough to room temperature, I removed the dough from the fridge and set it on the counter (still in the bag) for 1 hour before removing it from the bag and placing it on a floured counter for another 30 minutes.

Next, I used a rolling pin to sheet the dough into a 14” circle.  The dough was docked using a fork, and then transferred to an oiled 15” cutter pan.

I was making a “cheeseburger pizza,” based on one of the topping combinations that used to be available at Dino’s Gourmet Pizza.  The toppings consisted of cooked gound hamburger, pickle slices, chopped tomatoes, chopped onions, mozzarella cheese, and cheddar cheese.  For sauce, I mixed 1/3 cup of Pete-zza’s Papa John’s clone sauce (http://www.pizzamaking.com/forum/index.php/topic,6633.0.html) and 1/3 cup of ketchup, for a total of 2/3 cup of sauce.  I applied the sauce to within about 1 cm of the edge.  I then applied the mozzarella cheese, followed by the onion, pickles slices (on half), ground beef, tomatoes, and the cheddar cheese.

The cutter pan was then transferred to a pizza stone on the bottom rack of an oven that had been heated at 550 °F for 1 hour.  The pie was cooked for 10 minutes.

After removing the pie, I applied pickle slices to the half which did not receive them prior to cooking.  This was so that I could test the effects of cooking vs. not cooking the pickle slices, as many people have reported that they don’t like them cooked (http://slice.seriouseats.com/archives/2011/05/the-ultimate-cheeseburger-pizza.html).

Once I removed the pie, I placed pickles on the half without pickles, and cut it into squares.  This was a really great pizza!  The dough was good, but seemed a bit “dry” and had a crumbly texture kind of like a pie crust.  I’m curious if my baking time contributed to this, and next time I’ll cook it for a minute less.  I couldn’t taste the pickles that were cooked, but could taste the ones that were not cooked, and they were very good on this pizza.  Next time I’ll add the pickles after cooking.  Also, next time I plan to use less toppings.  I ALWAYS apply too many toppings to my pizza, and ALWAYS wish I hadn't so that I could have a larger crust:toppings ratio.

I would encourage you guys to try this formulation and let me know how it goes.   I would really appreciate advice on how to improve this dough.  At any rate, I’ll be making it again!

Here are some pics:
« Last Edit: November 23, 2011, 10:01:14 PM by CDNpielover »

Offline BTB

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #38 on: November 24, 2011, 01:16:22 PM »
I'm glad that you continued forward and reported on your pizzamaking adventure here and had as you said " . . .  the ambition to do" what's necessary to post the photos on this website, CDN.   I'm sure you realize -- as I do -- that when you put your thoughts, expressions and things out there for people to review and assess that many things -- good and not-so-good -- is natural to expect as a response.  You already know about my thoughts on the photos, but I must say you did a spectacular job on showing us your pizza work product.  And it generally looked really delicious.
 
Just some quick thoughts . . . 16 hours counter rise, while I've never done it so long, many have.  And I think that's fine.  But then somewhere up to 72 hrs thereafter in the refrigerator (maybe that's 72 minus 16) seems a bit too long.  Maybe a lot too long and I don't know if the yeast effect will last that long? ? ?  Regarding the sauce, I wouldn't ever consider any sauce that contained ketchup.  I have a big, big hang up there, I realize, and that may just be me.  I would never even put ketchup on ribs that I've been cooking for 4 or 5 hours (it would ruin the whole day's effort). 
 
But then I look at the other sauce ingredients that you indicated and everything is fine until I come to . . . . pickles! ! !  Who -- I think to myself -- in the world would want to put pickles on a pizza?  And the poster asks "what do you guys have to advise on how to deal with the pickles?" . . . like as if that were a "natural question!"  Like . . . "what do you do with your pickles on the pizza?  cooked or uncooked?"  I wouldn't even ever, ever consider pickles on a pizza so I wonder who that question is directed towards.  (I know, I'm probably goofy and this). 
 
So I asked a few people and their reaction was the same as mine . . . pickles on a pizza . . . yuck! ! !  Oh, well, I thought.  I always say, differences are what makes the world go around, right?  Query:  What percentage of the North American pizza consuming world would desire "pickles" on their pizza?  75%? 40%? 15%? 2%? I haven't found a person yet, but I'm sure there's some out there.
 
Just joking around with you CDN.  Enjoy what you want to enjoy.  (But pickles? ? ?)
 
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P.S. Again, very nice job on the mouthwatering photos?  How was the crust and what would you do differently with the crust or dough next time?  Those are the kind of lessons our members would like to hear about.

Offline Hdale85

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #39 on: November 24, 2011, 01:32:50 PM »
Well, I'm guessing that pickles and ketchup wouldn't go on a normal pizza, but that was a cheese burger pizza so sounds like burger toppings to me?

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #40 on: November 24, 2011, 01:36:53 PM »
First of all, thank you very much for your comments BTB, I really appreciate the help.  I have to say that I have bad lighting on that particular counter, and combined with the flash the pie looks really orange and shiny in the pics - didn't look so bad in person though.

Just some quick thoughts . . . 16 hours counter rise, while I've never done it so long, many have.  And I think that's fine.  But then somewhere up to 72 hrs thereafter in the refrigerator (maybe that's 72 minus 16) seems a bit too long.  Maybe a lot too long and I don't know if the yeast effect will last that long? ? ?  

Yea I had no idea on what to do for the proofing.  I had tried asking in this thread earlier, but couldn't seem to get a response from anyone and so  I just winged it.  The overnight counter rise was used because Vito and Nick's clone had a similar proportion of yeast and used an overnight rise; I then let it sit in the fridge for a few days as I had another dough already made that I had to use first, and I've left other doughs in the fridge for days without any ill effects.  I'm not sure if the long frigde times applied to those dough formulations only, or if they are general to all pizza.  I also recall reading somewhere on the forums that dough *should* be able to be left up to a month in the fridge without going bad - but again I can't remember if that was specific to certain formulation or not.

I would really appreciate input on this.  Is it possible to over-proof dough?  I asked this earlier in the thread, I guess no one here knows.   :(

Regarding the sauce, I wouldn't ever consider any sauce that contained ketchup.  I have a big, big hang up there, I realize, and that may just be me.  

I would have thought this initially, too, until I tried a Best Value frozen cheeseburger pizza (available at Giant Tiger stores in Canada).  When I ate that, I noticed right away that the sauce tasted like KETCHUP, and it was EFFING AMAZING.  I'm not kidding.  Think about it, all of the flavors on a pizza substitute for flavors on a cheeseburger, except for the pizza sauce (unless, of course, it tastes like ketchup).  I thought this frozen pizza was just made by some genius or something, but then I googled "cheeseburger pizza," and actually found recipes for cheeseburger pizza that called for adding ketchup.  I think the recipe actually goes back to The Apprentice when they were working with Domino's Pizza, or something like that.
 

But then I look at the other sauce ingredients that you indicated and everything is fine until I come to . . . . pickles! ! !  Who -- I think to myself -- in the world would want to put pickles on a pizza?  And the poster asks "what do you guys have to advise on how to deal with the pickles?" . . . like as if that were a "natural question!"  Like . . . "what do you do with your pickles on the pizza?  cooked or uncooked?"  I wouldn't even ever, ever consider pickles on a pizza so I wonder who that question is directed towards.  (I know, I'm probably goofy and this).  
 
So I asked a few people and their reaction was the same as mine . . . pickles on a pizza . . . yuck! ! !  Oh, well, I thought.  I always say, differences are what makes the world go around, right?  Query:  What percentage of the North American pizza consuming world would desire "pickles" on their pizza?  75%? 40%? 15%? 2%? I haven't found a person yet, but I'm sure there's some out there.
 
Just joking around with you CDN.  Enjoy what you want to enjoy.  (But pickles? ? ?)

pickles are actually a quite common ingredient on cheeseburger pizzas, at least in Minnesota and Wisconsin where "Chicago"-style thin crust is the norm (actually, IMO this style is more appropriately called "Midwestern-style thin crust, since it is seen all over the midwest and even in Winnipeg, Canada).  It's quite good, you should give it a try!   ;)
« Last Edit: November 24, 2011, 02:03:23 PM by CDNpielover »

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #41 on: November 24, 2011, 01:38:01 PM »
Well, I'm guessing that pickles and ketchup wouldn't go on a normal pizza, but that was a cheese burger pizza so sounds like burger toppings to me?

exactly, it was a cheeseburger pizza.  Google it, it's quite good!


Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #42 on: November 24, 2011, 01:41:18 PM »
How was the crust and what would you do differently with the crust or dough next time?  Those are the kind of lessons our members would like to hear about.

OH - and yea, the crust was good, but it seemed a bit crumbly in texture to me - kind of like Home Run Inn, which isn't my favorite chicago-style thin.  I think it might have to do with the high oil content, but i'm not sure as I don't really have much baking or pizza-making experience.  The crust also seemed quite dry - i'm not sure if this was due to a low water content to begin with (the dough was tough to put together), or if my long proof time, oven temp, or cooking time contributed to this.  It was better in the center of the pie though, so I might try reducing the cook time a bit.

The garlic and herbs in the dough were impressive though, and filled my house with the most extraordinary  :chef: pizza smell that i think we've ever had, which was awesome!
« Last Edit: November 24, 2011, 02:15:43 PM by CDNpielover »

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #43 on: November 24, 2011, 02:00:59 PM »
I have mostly gotten over my Mexican friends asking for ketchup when I have them over for pizza although I do look the other way when they apply it to my pizza. I then pretend they have put umami sauce on my pizza and I'm ok looking at it......
Don

Offline BTB

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #44 on: November 24, 2011, 02:38:10 PM »
pickles are actually a quite common ingredient on cheeseburger pizzas
Sorry, not again in this lifetime.  I commonly have to order hamburgers for myself and others and say, "NO PICKLES please."   I don't like and know many who don't like pickles on their hamburgers, so one shouldn't  put them on my pizzas.  Only joking. . . somewhat.  But I really dislike pickles and don't think it's fair for some to say its not right to say so.  Pickles have their place, of course.  But I think the vast, vast majority of people would say . . . NO PICKLES on their pizza.  What do others here say? ? ?

But CDN . . . WONDERFUL looking pizza . . . except for the pickles (lol).  Keep up the great work.

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Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #45 on: November 24, 2011, 02:51:52 PM »
What do others here say? ? ?

This is an intriguing question, but unfortunatley I don't think we'll get many answers.  This page has been viewed by 1.5 thousand people, yet only a few of them have given any input into this thread.   ::)  LAME.  I can understand why Pete-zza seems so fed up with the forums.

buceriasdon

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #46 on: November 24, 2011, 03:09:35 PM »
I feel I've given pickles a fair chance on cheeseburger pizza, they are just not to my taste. I find pepper slices more to my liking.
Don

Offline Pete-zza

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #47 on: November 25, 2011, 08:41:50 AM »
This is an intriguing question, but unfortunatley I don't think we'll get many answers.  This page has been viewed by 1.5 thousand people, yet only a few of them have given any input into this thread.   ::)  LAME.  I can understand why Pete-zza seems so fed up with the forums.

CDNpielover,

Thanksgiving Day is one of the slowest days of the year on the forum, so one would not expect much in the way of responses. But, apart from that, there is only a relatively small percent of the members who are active posters on the forum, who are the ones who create the bulk of the content on the forum. Several years ago, I went through the membership list and my recollection is that about 80-85 percent of the members posted one or less times on the forum. The membership numbers are now too large to go through but I would guess that the percents have not changed much. New members are now required to post as part of their registration but the bulk of them will fall into the inactive ranks, as they always have in the past. Most of the members on the forum are spectators, and the numbers suggest that they are mostly interested in recipes, and especially chain pizza clone recipes (and maybe even the one you have been working on), or solutions to particular problems. Reverse engineering and cloning threads, such as this one, are the worst of all for member participation because it is a unique activity that few people have the knowledge and skills or willingness to devote the amount of time, research and experimentation/testing that are needed to do that kind of work. So, I wouldn't expect much in the way of responses.

On the specific matter of pickles, this morning I did a "pickles" keyword search on the PMQ Think Tank because I recalled that subject coming up from time to time on that forum, even in the context of a cheeseburger type of pizza. You can see the results of the search at http://thinktank.pmq.com/search.php?st=0&sk=t&sd=d&sr=posts&keywords=pickles&start=15.

Peter

Offline BTB

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #48 on: November 25, 2011, 08:57:36 AM »
From the Slice blog about pickles on a cheeseburger pizza:

"The pickles just absolutely killed this thing. I remember when dhorst tried pickles on a pizza to not so great effect. Diana, why did I not heed your warning?!? It's not like pickles don't go with all these other elements, as they do on a cheeseburger, but on a pizza, there's just this cognitive dissonance there, ruining the whole experience. I'd either remove the pickles entirely or switch them out for jalapeños."

The Ultimate Cheeseburger Pizza and How NOT to Make It  http://slice.seriouseats.com/archives/2011/05/the-ultimate-cheeseburger-pizza.html

But as always, it's what one likes that is all important.

                                                                    --BTB

Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #49 on: November 25, 2011, 10:11:20 AM »
On the specific matter of pickles, this morning I did a "pickles" keyword search on the PMQ Think Tank because I recalled that subject coming up from time to time on that forum, even in the context of a cheeseburger type of pizza. You can see the results of the search at http://thinktank.pmq.com/search.php?st=0&sk=t&sd=d&sr=posts&keywords=pickles&start=15.

Peter


Thanks Pete!


 

pizzapan