Author Topic: Home Run Inn Success and Final Formulation  (Read 85150 times)

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Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #840 on: May 16, 2014, 02:21:47 PM »
Nate, what would I input on the Expanded Pizza Dough Calculator for thickness factor?  I'm not sure what 1/4" equates to for purposes of this calculation.  I'm thinking maybe around 0.13 which is typical for Chicago Deep-Dish and Sicilian style.  Thanks!

Don't know what the thickness factor should be.  This was 250g of flour though and it came out to around 13 inches.   Hope that helps.
If you can dodge a wrench you can dodge a ball.


Offline hockman4357

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Re: Home Run Inn Success and Final Formulation
« Reply #841 on: May 17, 2014, 05:31:57 PM »
Last night's pizza using Nate's recipe and cooked on 1/2" steel.  Really tasty but very rich!

Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #842 on: May 17, 2014, 05:40:08 PM »
Is this your first HRI pizza......they are know for being exrtemely rich.
Nate has done a fine job on this style and your pie looks killer man....good job!

CB
"Care Free Highway...let me slip away on you"

Offline hockman4357

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Re: Home Run Inn Success and Final Formulation
« Reply #843 on: May 17, 2014, 06:07:38 PM »
Is this your first HRI pizza......they are know for being exrtemely rich.
Nate has done a fine job on this style and your pie looks killer man....good job!
CB
This was indeed my first HRI pizza.  Thanks for the compliment Chicago Bob!

Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #844 on: May 18, 2014, 01:23:57 PM »
Looks really good for your first attempt.  Were you able to achieve some flakiness?

Nate
If you can dodge a wrench you can dodge a ball.

Offline hockman4357

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Re: Home Run Inn Success and Final Formulation
« Reply #845 on: May 20, 2014, 05:50:48 PM »
[quote author=pythonic link=topic=6112.msg316441#msg316441 date=1400

I'm not exactly sure what flakiness looks like, but I believe that I achieved some.  What specifically promotes flakiness?  This was a really good pizza!
[/quote]

Offline pythonic

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Re: Home Run Inn Success and Final Formulation
« Reply #846 on: May 20, 2014, 08:40:41 PM »
[quote author=pythonic link=topic=6112.msg316441#msg316441 date=1400

I'm not exactly sure what flakiness looks like, but I believe that I achieved some.  What specifically promotes flakiness?  This was a really good pizza!

The shortening and oil.
If you can dodge a wrench you can dodge a ball.

Offline pizzard

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Re: Home Run Inn Success and Final Formulation
« Reply #847 on: May 22, 2014, 12:44:34 PM »
The shortening and oil.

Yes...I'm pretty sure it is called shortening, because it shortens the gluten strands making the dough more flaky.


 

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