Ok, I have to say that I am totally astonished at the results of my first ever attempt at a Round Table dough. Pete-zza, your pizza designing prowess is definitely something to be very proud of. I only wish I had this kind of luck in the beginning with my first Neapolitan pizza! I did a number of things a little differently than what is outlined in the latest recipe and in this thread, including rounding up some of the ingredients, so it is possible that what I created was not really a clone. Round table or not, this was honestly the best American style thin crust pizza I have ever tried. I can't believe that with my first attempt I was actually able to make a pizza that was better than what I set out to copy. I would like to thank everyone involved in this thread for all the hard work here. It has definitely paid off!
I have to admit that my favorite thin crust pizza is not necessarily from Round table, but probably from the Pizza King/sir pizza chain that started in Indiana. Although I loved round table when I tried it I couldn't help but think that Sir Pizza/Pizza King does a similar thing but slightly different in certain aspects like crust flavor and the bottom texture of the dough. Because of this a few of my alterations in the recipe were based on trying to capture something a little closer to what I have tasted at Pizza King. I think that any Round table fan would welcome these changes, so you guys might want to give this recipe a shot and see if you like how I altered it. I don't think Pizza King/Sir Pizza does the multi laminated dough, so what I ended up with was a cross between the two with the best attributes of both.
Since I didn't have any dry milk I simply left it out. This may be the biggest thing I did differently, and I plan on trying the recipe with the milk as soon as I can get some. I am sure the milk helps the RT dough with it's flavor profile, but with the amount of fermentation flavors going on in my dough tonight it was not really missed. There is a slightly beer like flavor, just a hint of it, to the Sir pizza/Pizza King crust. I did not notice this at Round Table and I missed it. The pizza I made tonight definitely had this subtle flavor because of how it was fermented. More on this below.
I rounded up both the salt and the sugar from the latest recipe. My digital scale moves in increments of 5, so for my dough I used 10g of sugar, 10g Crisco, and 10g of salt instead of the amounts listed in the recipe below.
100%, Flour, 481.08 g., 16.97 oz.
48.3%, Water, 232.36 g., 8.20 oz.
1.75%, Salt, 8.42 g., 0.30 oz., 1 1/2 t.
1.75%, Shortening (Crisco), 8.42 g., 0.30 oz., 2 1/8 t.
1.25%, Sugar, 6.01 g., 0.21 oz., 1 1/2 t.
1.25%, Nonfat dry milk (Carnation), 6.01 g., 0.21 oz., 4 1/8 t. (a bit more than 1 5/8 t. if baker?s grade)
0.40%, Instant dry yeast (IDY), 1.92 g., 0.068 oz., a bit more than 5/8 t
Total dough weight = 744.23 g (26.25 oz.)
Thickness factor = 0.081
The dough was not too salty and I was unable to detect the sugar, so I don't think bringing these levels up hurt anything. If anyting it added to the browning of the dough and the overall flavor.
I used the food processor method of starting with dry ingredients and adding the water last. I have recently become aware of how important a good long knead is to my Neapolitan doughs. I know the typical Cuisinart processing on this site doesn't call for much kneading after the dough ball comes together, but this dough is really halfway between a cracker crust and an American crust. I decided I would give the dough ball a 5 minute hand knead after it came out of the Cuisinart. This is a very stiff dough, but it can be done.
I used a 7 hour room temp fermentation (at 65 degrees) and a finished dough temp of 75 degrees. The dough was then put into the fridge until I used it 6 hours later. The fermentation was 13 hours total. The dough had not quite doubled when I put it in the fridge. The pizza came out with a hint of beer flavor in the dough which I quite liked. I don't remember this from RT, but I considered it a bonus. I really wanted to give the dough a chance to develop flavor, and from working with my Neapolitan doughs I have learned how much of a positive impact a good amount of fermentation can have on the texture of a pizza as well. 7 hours at room temp seems to me to be at least the equivalent of two days in the fridge, so I was definitely fermenting more than RT probably does.
The General Mills Harvest King flour that I used seemed absolutely perfect for this style of pizza. I will try a high gluten version soon, but I seriously doubt the dough could get any better than this. Honestly I would not bother ordering flour on line etc. since this stuff is now in most major grocery stores. If you can't find it just go to the General Mills website and you can find out who has ordered it in your area. This dough had the perfect consistency. It was very crisp on the bottom, but the layers of dough were soft above that without being at all bready. The crust had the perfect amount of chew vs. crisp, and I fear that a higher gluten flour would make it too chewy.
After I rolled out the dough and folded it onto itself I let it sit on my counter for 15-20 minutes. I just felt like all that working of the dough to achieve the layers probably made it so that a rest before baking would improve the texture.
I used a pizza stone, not a disk. I just thought it would be nice to try on a stone as I pretty much always prefer deck oven cooked pies over screens or disks. When I had the Round Table pizza I couldn't help but think about the Sir Pizza crust and how nice the deck oven made the bottom of the crust.
I sprinkled a little salt on the bottom of my stone before I cooked the pizza. This gave the cracker crunchy bottom an extra zip of flavor that I will continue to do from now on. Anybody familiar with Pizza King or Sir Pizza will know that is again where I got my inspiration for this move.
The pizza was topped with a 50/25/25 blend of Poly-O mozzarella, Bel Gioioso Provolone, and Kraft Cheddar cheese. The sauce I used was Bonta from escalon with salt, oregano, garlic powder, and black pepper added in minute quantities. It was very dark red, and not bright, so maybe it is close to what they use at RT. It sure tasted good.
I have to say that this was one of my favorite pizzas to date and I am definitely going to make this recipe many times in the future. I have already decided to use this recipe for my next pizza party. Move over Neapolitan, here comes a good old American thin and crispy!