I tried yet another attempt this week,...and it came somewhat close. Since I have been using Pete-zza's Emergency Papa Johns recipe with success as my "hand tossed" go-to, I modified it a bit.
Here was the formulation I tried this time:
Canola Oil (6.5%):
|229.45 g | 8.09 oz | 0.51 lbs|
133.08 g | 4.69 oz | 0.29 lbs
1.49 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
3.44 g | 0.12 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp
14.91 g | 0.53 oz | 0.03 lbs | 3.28 tsp | 1.09 tbsp
12.62 g | 0.45 oz | 0.03 lbs | 1.8 tsp | 0.6 tbsp
395 g | 13.93 oz | 0.87 lbs | TF = N/A
After receiving the email from Dewey's COO, regarding how their whole process is "cold", this was the method I used:
1. Instead of using warm tap water for my dough, I used the coldest water I could pull from my tap. I'm not sure of the temperature,
but it was definitely cold to the touch. Its winter in Cleveland, and the cold water is much colder in the winter.
2. I mixed the dough in my KA mixer with my C style dough hook for about 4 minutes, which is about 2 minutes less than I typically would mix. When I removed the dough from the mixer, it was still cool to the touch.
3. I immediately took the dough, sprayed it with some cooking spray, and tossed it in a freezer bag. The bag was then placed in my 37 degree fridge to ferment.
After 48 hours of fermentation, I made the pizza. The dough was a pleasure to work with, fairly similar to the dough I bought from Deweys. The only significant difference I could immediately recognize was this dough did not immediately form bubbles while shaping the skin. From a hydration standpoint, the doughs felt very similar in wetness.
The pizza was placed on a 12" screen and placed on the bottom rack of my gas oven and baked at 500 degrees for 10 minutes. At 10 minutes, the crust was perfectly browned.
The finished product was probably one of my best doughs to date. Very airy crumb, large bubbles...just like Deweys. As I said, this dough is somewhat close...however still lacks some texture notes. Dewey's crust has a different kind of crispness to it, and the interior is a little more soft and airy.
I really should have taken pictures, and I promise I will take pictures on my next attempt....I'm just not sure where to go for my next attempt. The sweetness of this recipe seemed almost spot on..however I could probably up it to 6%. I also may consider changing the oil in my dough from Canola oil to Vegetable Oil. Also, since the COO's email put a lot of emphasis on their COLD process, I may try using iced water instead of just cold tap water. I am just worried that too cold of water will cause my dough not to rise properly over the course of 48 hours.