Norma:
Greetings from Puerto Rico. I have been reading these forums for about 2 years now (off and on). Wanted to see if I could take 2 minutes of your time for the following:
What recipe are you using for your dough right now. I have seen many recipe that you have experimented with but did not find your latest: 1 day cold ferment lehman recipe.
As for sauce any tips would be appreciated. I own a Pizza Food Truck in Puerto Rico () I will be re-opening in about a week. I had been in business for a little over a year but have decided to move the truck toa more upscle business office district. In the website do not mind the menu...That is me playing around with the website a little. I have 2 small deck ovens.
Ilike you (sorry for assuming) but always looking to better my product, never fully satisfied. As for the sauce I am thinking of playing with 7/11 or 6 in 1 with a good amount of oregano. Us Puerto Ricans like tasty eatings with kind of bold flavors. Thank you for your time on this. I have access to Bay State Milling HG.
Pittsapr,
I posted the last formulation I used for the Lehmann dough at Reply 579
http://www.pizzamaking.com/forum/index.php/topic,18407.msg215844.html#msg215844 I did change the formulation this week though and will look for that formulation at market if you want me to, because I am not exactly what I put into the Lehmann dough calculator. These are a couple of pictures I took of the Lehmann dough pizzas yesterday. I didn’t change the formulation that much since I posted the formulation on 8/8/2012, but the crust edges weren’t as open yesterday on all of my pizzas. I sure don’t know what caused that, but I also did a shorter mix time than before and also used a lower final dough temperature, so I don’t know if that contributed to the less crust rise or not. I did let the dough balls sit out for over 2 hrs. at about the ambient room temperature of 52 degrees F before they were refrigerated. I have problems sometimes understanding why something happens. As you can see I do use Kyrol flour. I don’t know if you have access Kyrol flour or not. Kyrol flour is made by Conagra. Any high gluten flour should work though in the formulation I am using. I never tried Bay State Milling high gluten flour though in my formulation. You also can see what my dough and dough balls looked like back then and somewhat how I mixed my dough if you look at the next few posts after the link and also what I scale my dough balls at for the 16” pizza formulation, but I stretch the skin more than 16” to something almost 18”, so you might want to adjust the formulation to a lower TF if you want to try it. I am not sure what TF I am currently using. I am not sure if I like the less rise in the crust or not, but will wait until I try the same formulation and lower final dough temperature again with tempering some at room temperature before refrigerating the dough balls. The dough balls did open very well though and the skin did stretch good. I also used my Hatco Unit yesterday to temper the dough balls some before opening them. The Hatco Unit was about 85-94 degrees F. I had not done that before. At least to me my pizzas yesterday look more like a NY style. I am also using a shorter mix time now, than when I posted back in October.
To answer you question about the sauce if people in Puerto Rico like bolder flavors my sauce might not be to your liking or your customers liking, but I do use Stanislaus Saporito Super Heavy Pizza Sauce with other added ingredients. I like the Saporito Super Heavy Pizza Sauce, because a fair amount of water can be added and one #10 can does make a lot of sauce in my opinion when the water is added. The ingredients I add are fresh garlic cloves crushed with oregano, red peppers flakes and Italian seasoning in olive oil. It is then microwave to extract the flavors. I then add a little kosher salt, a little sugar, more oregano, more Italian seasoning, more crushed red pepper flakes and then Parmesan cheese and a couple of teaspoons of the herb infused olive oil. If you want to use my user name and search under the Monthly Challenge, you can see what Red Sauce I posted about when that Monthly Challenge was. I had used that Red Sauce before on my pizzas at market. The Red Sauce I posted about almost tastes the same as I use now.
Other Stanislaus products are also good and so are 6-in-1’s.
You might want to post the link to your website that you sent me in the PM incase other members are interested in seeing what you website looks like.
I would be curious to know what you pay for a 50 lb. bag of high gluten flour if you want to tell us that.
Best of luck and if I can help anymore, let me know.
Norma
