Author Topic: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)  (Read 14173 times)

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Offline lawman

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #75 on: January 21, 2012, 08:23:51 PM »
CDNpielover, thanks for starting this thread and for clearly documenting what you did. I'm just starting out on my pizza making adventures and after having tried a thin/cracker style crust (my favorite) fo my first attempt, then a NY Style thin crust for my second. I did this one for my third using the following (based on your above recipe) for two 16" pizza's. I mixed using my bread machine.

Flour (100%):         630.37 g  |  22.24 oz | 1.39 lbs
Water (50%):         315.18 g  |  11.12 oz | 0.69 lbs
ADY (.4%):             2.52 g | 0.09 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Salt (1.75%):           11.03 g | 0.39 oz | 0.02 lbs | 2.3 tsp | 0.77 tbsp
Olive Oil (16.1%):      101.49 g | 3.58 oz | 0.22 lbs | 7.52 tbsp | 0.47 cups
Milk (fresh) (9%):           56.73 g | 2 oz | 0.13 lbs | 11.35 tsp | 3.78 tbsp
Eggs, large (3.6%):      22.69 g | 0.8 oz | 0.05 lbs | 4.48 tsp | 1.49 tbsp
Total (180.85%):       1140.02 g | 40.21 oz | 2.51 lbs | TF = 0.1
Single Ball:         570.01 g | 20.11 oz | 1.26 lbs

I was a little worried about the consistency at first as it seemed a little on the wet side but it did come together nicely. I left it out at room temperature for a hour. Just long enough to fill the house with an incredible aroma. This dough smells fantastic! Put in the fridge for 22 hours and pulled out and let rest at room temperature for an hour.

Used a simple tomato with oregano and basil, topped with some parmesan, mozzarella, pepperoni, italian sausage, green peppers, red onion, and fresh mushrooms. The second I did a bacon-cheeseburger (same sauce, bacon, beef, muenster/cheddar blend). Absolutely no pickles!  ;D

I'm sure I need to tweek someting but I was happy with the texture, taste, and aroma of the crust. The hint of cinnamon was really interesting and worked well. It resulted in a "bready/biscuity" texture but still had a great crunch on the bottom. So far this crust is my wife's favorite.


Offline CDNpielover

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #76 on: January 22, 2012, 12:50:18 PM »
lawman - thanks so much for giving this recipe a try and for posting your results here.  your pizzas look AWESOME - I would pay money for those haha!   :chef:  I'm glad you like the aroma too - that's one of my favourite things about this dough.  I agree with you about the bready/biscuity texture, and although I REALLY like this dough, i'm not sure if it's that's something that needs to be fixed.  To be honest, it's been about 12 or 13 years since I've actually had a pizza from Dino's, and I just copied the recipe as best I could from the video and I am not experienced enough with doughs to know how how to improve the texture.  Perhaps I will post this recipe in the dough doctor section of the forum to see if I can get some feedback from more experienced folks.  I'm also not really sure about the water content.  When I first made the dough, it was VERY dry and hardly came together, so I increased the water to values used in a couple of other Chicago thin formulations on this forum.  I am not sure if that is something that needs to be adjusted.  If you have any thoughts, please let me know!

thanks again for posting your results here!  it makes me happy to know that people are enjoying this recipe!    :chef: :pizza:
« Last Edit: January 22, 2012, 12:56:24 PM by CDNpielover »

Offline CDNpielover

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  • Location: Northern New Mexico
Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #77 on: January 23, 2012, 05:12:46 PM »
Dear lawman,

I was just looking back at the formulation you used, and am curious if you also included the garlic powder and oregano?  (I didn't see it listed in your formulation, but then again I realize the expanded dough calculator doesn't contain those so perhaps you used them but just didn't list them).  If you didn't include them, it might be why the dough seemed really wet to you (something I haven't noticed).   :chef:

Also:  i've been thinking a bit about the "biscuity" texture, and I am wondering if it is because there is so much oil used in the dough.  I recall the HRI clones i've made having this texture, as well as some of the deep dished that i've made.  I will have to look into this more, but maybe someone else can comment on it too. 
« Last Edit: January 23, 2012, 05:15:28 PM by CDNpielover »

Offline lawman

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Re: Thin crust dough recipe from Dino's Gourmet Pizza (St. Paul, MN)
« Reply #78 on: January 24, 2012, 03:06:14 PM »
I did add a teaspoon of oregano and garlic powder but forgot to add them.  :-[ It was a lot more oil than I have used in the past (er... only 4 pizzas in the past). I'll try and cut back on the next go-round and report my findings. I'm with you though on not needing to "tweek" much... I enjoyed it as i was, but would be great if it could be made better.

I haven't done done enough pizzas/dough to really understand how all the different ingredients interact. I'd just make a lot of dough skins and bake 'em up to try things out but I don't think I could stand to leave 'em empty.  :chef:



 

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