Author Topic: Round Table Pizza dough recipe - Part One  (Read 285502 times)

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Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #250 on: December 23, 2007, 12:52:24 PM »
And the photos of the pizza...



Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #251 on: December 23, 2007, 07:27:54 PM »
Bravo! Your pictures say it all Peter!!!  I especially love the looks of the bottom...now that looks like a tender crispy crust!!  Believe me, you could sell hundreds of those...and though I've never eaten at RT...whatever you made looks fabulous!!
John

Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #252 on: December 23, 2007, 07:56:15 PM »
Thanks, John.

I reheated a couple of slices today for lunch, using my toaster oven, and the bottoms of the crusts of the slices were quite crispy and somewhat crackery while still tender. And the underlying flavors and texture of the crust and the crumb remained great.

I think the hardest part of making an RT pizza is adapting it to the home oven. RT uses impingement conveyor ovens that blast heat onto the pizzas, especially on the tops of the pizzas. Maybe some convection home ovens will be able to emulate part of the process but otherwise one has to play around with the way the pizzas are baked--from rack positions, use of disks/screens/pans/stones, pre-bake/no pre-bake, and bake temperatures and times. To get a better match with our ovens, it might even be necessary to tweak the dough formulation. Thus far, we have spent most of the time with the dough formulation that we believe RT is using. However, even then, the results that you and scott r and I and others have achieved have been very good and worth repeating.

Peter


Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #253 on: December 23, 2007, 08:32:36 PM »
Peter, without regards to RT, I hope you'll take the time and attempt a bake without screen or pan...I think you'll find this variation just another approach to a great crust!!!!  Believe me, when its perfect...when the bottom and top are done at the same time...you have a first class pizza!! Hope your Christmas is Merry!!!
JOhn

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Re: Round Table Pizza dough recipe - Part One
« Reply #254 on: December 23, 2007, 09:03:02 PM »
John,

It has been my intention all along to try baking some of the thin crust pizzas on a stone, just as I have done with the NY and other styles. In fact, I started with the stone--long before I ever heard of cutter pans, screens and disks and the like. I believe I also read somewhere in this thread that some of the early RT locations used deck ovens.

I hope that you and yours also have a great Xmas.

Peter

Offline Lydia

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Re: Round Table Pizza dough recipe - Part One
« Reply #255 on: December 24, 2007, 12:15:07 AM »
Alright...I tried a different way of handling the current cheater's formula and I'm thrilled!
I got the RT inner structure I was working toward "except" that it was much more tender. RT has a more of leathery resistance. It was nearly identical the new Pizza Paradise Chain that spun-off from Round Table. In my opinion Paradise has a better crust.

New procedure:
After refrigeration and slightly rounding the dough I allowed it to set at room temp for an hour . (in plastic)
I divided one of the dough halves into 3 equal sized (weighted) pieces and lightly shaped into balls.
I let these set for about an 1hr and a half...maybe 2hrs. ( in plastic)
I lightly rolled the dough ball in a small amount of flour to lightly coat. (used GM all purpose, relevance unknown)
Flattened the ball into a disk then rolled each ball on an unfloured, untreated cutting board.
Unfloured because I have learned from making flour tortillas that this stretches the dough thin without toughening and drying out the dough surface.
I rolled with the pin a few times then rotated the skin to make sure it wasn't sticking to the board until very thin a bit over 10 inches like 10 1/4". (When the dough sticks it causes the dough to crimp...the crimped areas appear not to have any affect on the outcome it just makes a less than perfect circle.)

After each was rolled they were placed one on top of the other on a wooden peel, to make a stack of 3.
There was a bit of adhesion between the layers from setting but they could still be separated if done carefully.
I trimmed the stack with a "dull" pizza wheel removing about 1/4" inch. The purpose of the dull wheel is that it equally cuts and smashes/seals the dough.
Flipped the dough stack over then ran a dough docker criss cross (2 swipes only) through the dough to help pin the layers together.
note: I am not rolling over the stack with the pin just trimming and docking.

Topped and baked as usual.

Note: I have also used dough that was still a bit cold in the center and didn't notice any difference in the outcome.



Results:
Here's some pics: Note that there is more melding of the layers that had sat on top of eachother the longest. remember I flipped the dough before docking, so it will be the upper layers....Just like RT!
First pic: cross section of bubble showing the greater adhesion of the bottom layers.
Second pic: bottom crust
Third: separation of crust from bubble opening you can see it's more tender.
Last pic: the elusive biscuit like layers. Crust was separated in an area without a bubble.


I wish I knew what was responsible for it but it's been showing up consistently with the procedure above. I'd be very interested to see what results this sheeting proceedure would have on Peter's current formula.
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline dland

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Re: Round Table Pizza dough recipe - Part One
« Reply #256 on: December 24, 2007, 02:00:19 AM »
Sounds like we have some new recipes to try out. I had RT today for the first time in a while (2+ years) and I have to say that it was even better than I remembered. I think maybe the time I've spent trying to recreate it has given me a new appreciation for how good it really is. And I think some of the recipes we are working with (namely Peter's and Lydia's) are surprisingly close. The resulting crusts hit a lot of the major points in terms of texture and taste. They have the moist bisquity layering, the bubbles, the thin crackery layer on the bottom, and the cold fermented flavor. It's pretty amazing we can get as close as we can, especially those of us that have never had RT pizza (for whom I feel deeply sorry).

Having recently made a prior incarnation of Peter's crust, I'd have to say one of the shortcomings is that it's too rubbery. The RT pizza I had today was very tender. I would attribute this to hand-rolling vs. the use of a sheeter. I like Lydia's idea of creating the sheets separately and stacking them on top of each other. I'm also a little surprised that she felt RT has lethery layers. Maybe I got a better-than-normal pizza today but it was exceptionally tender.

I noticed that they kind of skimped on the sauce and that it wasn't as dark or spicy as I remembered. It was hard to tell because there was so little of it on the pizza. I meant to ask for a separate container of sauce while I was there but I totally spaced and forgot.

So while I no longer know what to think about what the correct sauce would be, I think we're pretty close on the crust. I still feel like a sheeter is the final missing piece (and possibly cooking technique as Peter has mentioned, though we may not have as much recourse in that department).

The cheese was also fairly salty and very rich in flavor. It has almost a soft grittiness to it. I'm not sure what that's due to (I know nothing about cheese) but I like it. Also very flavorful (and very thin) pepperoni.

Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #257 on: December 24, 2007, 09:44:02 AM »
I have experimented in the past with the skin-stack method, both for a cracker-style dough (e.g, the Lehmann baking soda recipe) and for a Chicago-style deep-dish dough. In both cases, I was after increased crispiness. The shortcoming of that method is, of course, is that it is a tedious and time-consuming method. That alone might discourage one, even a seasoned pizza maker, from attempting it. Likewise, I am sure that some people will see my proofing box, as simple and as easy to use as it is, and stop dead in their tracks from proceeding further. Some might stop as soon as they see a photo of a dough docker or a cutter pan or a tapered wood rolling pin. It's only the diehards on a mission who will entertain doing something unique or out of the ordinary and drag out all of the paraphenalia in order to achieve a particular outcome. If I had sampled a real RT pizza before, I might find myself obsessed about replicating it. I think it goes with the territory that if you want to make a thin crust pizza in the home that is based on using a commercial sheeter/roller, as are the RT crusts, you are going to have to do some work and be creative. For most people, it is just far easier to make a simple NY style with very basic ingredients and be done with it.

Peter

Offline Lydia

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Re: Round Table Pizza dough recipe - Part One
« Reply #258 on: December 24, 2007, 04:28:58 PM »
Hi Pete

Looks like you've made some progress on a "real" formula for this clone. I'm glad you've taken it on, I'd like to eventually get away from using the mix.

One of the unique things about the Cheater dough it that it's amazingly easy to roll out. Dividing the dough into even smaller portions has proved to make it even easier. It ultimately takes less time to use this stacking method than it was otherwise.

Right now, I assuming that using the smaller portions is also a contributing factor to the increased tenderness because the dough is ultimately being worked less by the roller to achieve proper thickness.

But I should also mention that I have used this stacking method prior to the cheater's formula and have not achieved these results. Those formula's weren't as easy to roll out and had a greater thickness factor.

Dave

One of the things that we have noted before is that RT dough and sauce has been inconsistent between locations. I should clarify that I typically would label a RT crust as leathery but when compared to the delicateness I achieved with this most recent experiment there was a lack of tooth or pull that I have found to be typical charcteristic when having RT in various cities and locations. The new results were almost "velvety".

One of my pet peeves about RT is that some locations tend not to incorporate the seasonings thoroughly into the sauce. It takes time to get those larges batches mixed properly and not every employee is willing to do it right. This "fault" has made picking out some of the seasonings in the sauce less of a chore.

I have not had gritty cheese from RT ever, but as home I have. Most often it seems to be related to the quantity of cheese and bake times. Less cheese, long bakes times. But I also had an issue early on when blending cheeses... from some reason they didn't work well together and I got grittiness. I changed brands and have not has this problems since then.

RT also has started using semolina to dust their new gormet crust and could also be a culprit, but without having had it personally I wouldn't know for sure.

Happy Holidays Everyone!

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.


Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #259 on: December 24, 2007, 05:23:47 PM »
When I made my last pizza, I found that I had 7 ounces of dough left over after I had cut the 14” skin out of the 16” square sheet of dough. Pending a decision as to what to do with that scrap dough, I put it in my refrigerator. This morning, I decided to use the dough to conduct various experiments with folding and rolling processes. In preparation for doing this, I put the dough into my proofing box for about an hour, at around 120 degrees F, in order to soften it up and hopefully make it more amenable to rolling. (This is the second time that this dough had been in the proofing box.) I then rolled it out to about 12”. This step was quite easy. I then folded the skin as I had done before (with my last pizza), and re-rolled it. I did this a second time. Each re-rolling became increasingly more difficult. I also used my dough docker to see if that would make the rolling process any easier but concluded that it did not help much. It’s possible that the dough had been rolled too much (and/or warmed up too many times) to make this method viable, so I haven’t ruled it out completely. I may want to try that technique on a fresh dough.

I managed with some effort to roll out the “multi-folded” skin to 10”, which corresponded from a thickness factor standpoint (a bit over 0.08) to my last pizza. Rather than throwing away the skin at this point, I decided to make a pizza out of it and also to bake the pizza on my pizza stone. Since this skin had been worked over quite a bit with all the folding and re-rolling (including when I made the original dough), I did not know what to expect. But I proceeded nonetheless. As the pizza stone heated up, at about 500 degrees F for about an hour, I let the 10” skin (which I had docked) proof at room temperature.

To prepare the pizza, I dressed it in the same way as the last one, including the selection of cheeses, sauce and toppings. The pizza baked on my preheated pizza stone for about 6-7 minutes, on the lowest oven rack position.

The photos below show the finished pizza. The pizza this time was more crispy and cracker-like than my last one and it had several large bubbles in the crust at the rim. There were definitely several layers in the crumb but the center of the crust was not nearly as soft and tender as with my last pizza. Although I liked the appearance of the latest pizza and especially the crispy outer edges with the browned cheeses, I thought the last one was better, mainly because it had a softer interior.

I realize that the latest pizza is not a fair test when compared to my last pizza. However, the test seems to suggest that there is a limit as to how much you can fold and re-roll a skin and not have it end up being too crispy and cracker-like and not tender enough. On a positive note, I liked the way the dough expanded on the pizza stone and the way the bubbles formed in the crust, especially at the rim. The only major reservation I have at this point about using the pizza stone with this type of pizza is whether I can use it for a pizza that is larger than the 10” pizza I prepared today, particularly in light of the thinness of the skin. When I assembled today’s pizza on my floured peel and shook the peel to be sure that the pizza would glide off of the peel, some of the toppings fell off of the edge. I imagine that this becomes more of a problem with a larger pizza, such as a 14” pizza (or larger). To compensate, I may have to move the toppings away from the edge. Maybe John (fazzari) can tell me how he does it in his pizzeria and deck oven.

Peter

Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #260 on: December 25, 2007, 11:32:44 PM »
Peter
Coarse cornmeal is what you use to slide a pizza into the oven.  Regarding your last experiment, one thing you don't know is how this pizza might have cooked on a cooler stone....it might have been a beauty!!!

John

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Re: Round Table Pizza dough recipe - Part One
« Reply #261 on: December 25, 2007, 11:50:53 PM »
Regarding your last experiment, one thing you don't know is how this pizza might have cooked on a cooler stone....it might have been a beauty!!!

John, that thought did occur to me after I saw how much the bottom of the crust had browned.

Peter

Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #262 on: December 29, 2007, 12:59:16 AM »
Well guys, I had just one more little experiment to try regarding this RT crust.  First of all, let me say again, the recipe itself is excellent....I think that when we try to clone a recipe, we try to go through the same procedures that the original cooks go through thinking that some of the secret is in the procedure (and it certainly may be true in some cases).  But there are two very distinct facts regarding this type of crust which are true:  1)  it's the compression of the dough which gives this crust its texture and 2) according to Tom Lehmann, you don't have to bulk ferment a dough which is being retarded by refrigeration.  In other words, as far as flavor goes, there should be no difference refrigerating a formed skin or refrigerating the bulk dough.  If this is true, and it is also true that we don't have sheeters at home, then it only makes sense to me that we should roll our dough when it is at its absolute easiest form.  With this in mind I mixed up a batch of RT dough...it came off the mixer (5 minutes) at about 80 degrees.  I then covered this dough and put in a warm oven for 2 hours.  I then rolled a thin sheet of dough....folded this into 3 layers...rolled another thin sheet...folded this into 3 layers...and rolled another sheet (this is 9 layers if you are counting).  I then cut out 3 skins and refrigerated for 32 hours.  I then decided to try something really fun...one skin I baked in a pan with fat (technically this is fried), the second skin I baked on a disk, the third one I baked right on the stone.  I wanted to know what 3 identical skins would look like cooked three different ways. 
I tasted all three (duh!)...and even though they were all very good, it's the pizza cooked on the stone which wins hands down every time...in fact, I'm going to go out on a limb and say that originally this crust was baked in deck ovens...but to simplify the process (say by using conveyer type ovens) it was docked and cooked on screens or disks.....this is a much simpler method of baking large numbers of pizzas.  This is simply a stupid guess after tasting these three different baked pizzas....but I'd put money on it!!  Does anybody out there know any history of this product?
If you look closely at the pictures, the crust has millions and millions of little holes, this is as tender a cracker crust that you will find...and you will also notice that you don't see layers, the method I used to roll these out, made basically one crust, although there are 9 layers used to compress the dough.  The only real problem I encountered was that the skins might be a bit thick...but I got it as thin as I could without overworking it...and I didn't re roll it after refrigeration to make it thinner....i wanted to see what the result would be.
John

Offline Jackitup

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Re: Round Table Pizza dough recipe - Part One
« Reply #263 on: December 29, 2007, 01:27:35 AM »
that top one looks awesome on the bottom, was that one your favorite? Haven't tried the RT yet, may have to give it a go
Jon
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Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #264 on: December 29, 2007, 10:14:54 AM »
John,

Since Round Table was founded in 1959, no doubt you are correct that the early RT pizzas were baked in deck ovens. However, it is also possible that RT made many changes over the years and that today’s RT pizza is quite different from the original ones. As you know, suppliers come and go, and operators frequently change suppliers and ingredients when they feel they are getting gouged or they want lower food costs, even if it cheapens the quality of the pizzas. The big pizza chains make changes to their product all the time, except that they are smart enough to make the changes gradually so that their customers don’t notice them. As a simple example, I noticed that several members (including me) have been using mozzarella cheese, Provolone cheese and cheddar cheese in a 3:1:1 ratio. I don’t know if that was based on what RT is/was doing (ThatOneGuy couldn’t remember the cheese ratios used) but, if so, that ratio has changed. According to the RT website, RT is now using 80% whole-milk mozzarella cheese, 10% Provolone cheese, and 10% aged cheddar cheese. Making that change alone--which most customers are unlikely to detect--would reduce food costs because mozzarella cheese is cheaper than Provolone and possibly aged cheddar. It also shows how difficult it is to try to keep up with the changes in our clones. A simple change in sauce can throw things off quite a bit for those of us who are trying to make clones in our homes.

I also agree with you that it is logical to prepare skins in advance. And, no doubt, there are people in RT’s research lab who know this. However, making this change, especially on a large scale, could change the product too much and lead to customer complaints. I am sure that RT thought long and hard about going to screens, disks and air impingement ovens but it perhaps was inevitable that they would go that route as the chain grew over the years. According to the last PMQ Pizza Power Report (2006), RT was the 9th largest pizza chain in the U.S. by sales, with close to 500 units. On that scale, changes have to be well thought out and implemented carefully so as not to change the way their pizzas are perceived and received by their customers. Of course, in a home setting, we are free to do as we wish. So, if it is easier to make up the skins in advance when it is the best time to do so, and especially if the end product is better (always a matter of opinion), then that is the way we should go. If using a pizza stone produces better results than a pan, disk or screen--which is also a matter of personal opinion—then that is also the way one should go. I personally like the combination of a premade skin and a cutter pan (or disk) because I can make the pizzas at someone else’s place without having to lug along a pizza stone and a peel. And the skins should survive the travel time in very good shape, especially if they are folded in quarters (and pre-docked), as I have been doing with my cracker-style skins, and placed in an insulated carrier. It may even be possible to carry the premade skins on a plane for flights of a few hours or less, although no doubt the security personnel will run your luggage through the scanner when they see a chunk of metal (cutter pan or disk).

Peter

Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #265 on: December 29, 2007, 02:42:22 PM »
Peter
All three of the above skins are excellent!!!  I give the nod to the one baked on stone from the pure texture of it.  I do know for a fact, because this is what I do, it's tons harder baking every single skin on a  deck...and so from a consistency point, it makes sense to go to another method, especially given the fact that it takes a pretty good oven tender to bake a ton of pizzas on a Friday night.  Another thought about forming the skin first is that you're not degassing the dough before you bake it.  If I try this one more time, I will go to a 6 layer crust instead of 9, and see if I can go a bit thinner.

Jon,  the top pizza was the fried one.  My favorite was the bottom one.  What made me try this experiment was that at work I took out one of my 2 inch pan pizza pans, added a butter flavored crisco, and cooked one of our 36% cracker crusts, just to see what the result would be.  It looked very much like the top picture, it really was pretty....and it tasted just fine.....but texture wise...it just has no comparison to the ones cooked right on the brick....this is entirely my opinion of course..I know we all are looking for something a bit different.

John

Offline DNA Dan

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Re: Round Table Pizza dough recipe - Part One
« Reply #266 on: December 31, 2007, 02:46:56 AM »
John,

That is precisely what I get everytime I use a rolling pin. If 3 passes in the sheeter is giving you a 90-95% reincorporated crust, it just goes to show others how fragile the lamination process really is. Do you do this many "passes" with your other doughs? Is the result a single crust? or a "finer" lamination?

I recently tried the cheater recipe with a pasta roller. After making a stitch of about 6 thin layers on #6 on my roller, I made the mistake of rolling them with the pin to get it down to a smaller thicknes factor. I didn't roll much, but it sure did impact the amount of bubbling that Lydia has been showing in her photos. It seemed like the cheater recipe was a bit wet and reformed easy once laid on another piece.

Given how finicky this style is, even with the usage of a sheeter, I am wondering if this isn't more like 80% technique and 20% ingredients. The same dough can give very different results depending on its prep.
« Last Edit: December 31, 2007, 02:48:27 AM by DNA Dan »


Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #267 on: January 01, 2008, 02:02:40 AM »
Dan, to tell you the truth...I've been rolling cracker style crusts for over 30 years now, and the thought of layers in the crust never crossed my mind until I started reading some of the posts here...In my mind, the sheeting/laminating process simply uses layers to compress the dough to make a single piece of dough.  And so it has always been my thought that while trying the process at home..I was trying to make one piece of dough using the rolling pin.  My last experiment was a huge success to me...the crust was simply fabulous....on top of the very thin veneer of crispiness was a softness, obviously helped along with the milk in the dough.  As for bubbles, believe me when I tell you...a bubble popper is my best friend...but not every pizza has the big bubbles...I don't know why, they just don't...the pizzas are all excellent either way.  And so I again marvel at the fact that you all try to make one or two crusts behave exactly the way you want it to....have you ever thought, that when you make a pizza, you set the oven to bake and the temperature you set is just an educated guess of what you think it will take...These types of skins are very heat sensitive...at work I have the luxury of cooking a couple and then adjusting my temps as needed to get pefect bakes...you all don't have that luxury...and that's why I'm amazed at what everyone accomplishes at home.  Bravo to all of you!!!  By the way, another big reason I think I like my skins baked right on the stone, is that they cook quicker...7 minutes compared to 10 minutes in a 475 degree oven.

John
« Last Edit: January 01, 2008, 02:06:09 AM by fazzari »

Online Pete-zza

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Re: Round Table Pizza dough recipe - Part One
« Reply #268 on: January 01, 2008, 10:37:24 AM »
By the way, another big reason I think I like my skins baked right on the stone, is that they cook quicker...7 minutes compared to 10 minutes in a 475 degree oven.

John,

There are actually two time periods that are involved--the total bake time and the total elapsed time. For example, using a pan or disk may take 10 minutes to bake a pizza but the warmup time of the oven is only around 12 minutes (my oven), so the total elapsed time is around 22 minutes if I put the pizza into the oven right after the oven reaches the required temperature. If I use a stone, it usually takes about an hour preheat, so even with the shorter bake time (e.g., 7 minutes), the total elapsed time is around 67 minutes if the pizza goes onto the stone right after the one-hour preheat. What may be more important is the nature and quality of the bake using the two different methods, and which method produces the better results from the eater's standpoint. It is for this reason that I would like to try some more bakes using the stone. For some styles, like the NY style, I actually prefer the stone over a screen, disk or pan. It's just a matter of personal preference, not an indictment or criticism of the other methods.

Peter

Offline fazzari

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Re: Round Table Pizza dough recipe - Part One
« Reply #269 on: January 01, 2008, 12:21:56 PM »
The quality of the bake is exactly my point Peter....just as a for instance...if you have toppings that tend to water, like mushrooms or raw beef and sausage, the longer you take to bake.... the more moisture is released...to much moisture absolutely kills the whole effect of this thin crust..that's all.  Like I've said before...on the perfect crust of this type, the steam rolls off the top, because the heat transfer from stone through the top is terrific...in case you can't tell...I love your version of this recipe..it's simple, tasty, and has a perfect texture.
John

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Re: Round Table Pizza dough recipe - Part One
« Reply #270 on: January 01, 2008, 09:42:22 PM »
John,

It is very likely that there are several variations of the recipe you used that will work just as well, maybe even better. When I try to reverse engineer dough formulations where I know the pecking order of the ingredients, I usually key on the salt percent first and then determine the percents for the rest of the ingredients in relation to the salt (above and below). Salt is a unique ingredient in dough recipes because it doesn't have a particularly large workable range from the palate standpoint. I usually use 1.75% for salt, which I have found to satisfy my palate for just about every dough recipe. If I go too much below that level, the crust seems too bland for my taste; too much above 1.75%, the crust is too salty. So, if someone picks a percent for salt that is in the range of say, 1.5-2%, which is a pretty good range for Americans conditioned to high salt levels by food processors, and also a good range chemically in a dough, the rest of the ingredients can shift in relation to the salt and yield a final recipe that is likely to work quite well. That is essentially what scott r did when he modified one of the early RT clone dough recipes.

Peter

Offline Lydia

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Re: Round Table Pizza dough recipe - Part One
« Reply #271 on: April 16, 2008, 11:05:47 AM »
Hi ALL

I have some more info. The Round table I like to visit in the bay area has opened an exhibition window for the dough prep. How much better could one hope for!

While I was getting some some sauce samples my son watched the dough prep. What he reported was that a single skin was patted out, then made a single pass through the sheeter that made an oval, with a second pass to make it round. I saw the dough maker come out of the exhibition area with one skin and appeared to be a thick crust, because of the pan in was in. This would also be consistent with the information provided by "that one guy" in the begining of this thread.

Crystal brand baking spray and a recent and obvious dotted oil impression left from baking disc on dough table.
Sommerset sheeter
Mondako dusting flour/Round table dusting flour (yes, it said both Mondako and Round table, looked about 50 lbs.) resting ontop a Hobart mixer: appeared to be a 60 qt but could be less.
and a BUNN hot water dispenser. I looked up the bunn and the only one that fit the information we already have was the Bunn 5 Gallon Hot Water Dispenser H5E-18-120 Hot Water Dispenser SETTINGS 85/115 Degrees Electrical 120v / 20 amp / 1800 w. What I don't know is if this one has the water softener in it.

The dough maker came in, it was some time before 7pm. He filled a CamWear clear round 4qt container once to the very tip-top and filled again to 2qt. and dumped it into the mixer bowl.
Round table crust mix: mix with water: 25.25 lbs. added to mixer bowl after the water. (I was pretty sure I saw 25.25 vs. the 24.25 that is on the bag sample in this thread. But when trying to covertly take notes it's possible I got it wrong.)

Dough was mixed on a LOW speed, with spiral dough hook, about equal to my 6qt level 1. Dough maker left the area to go clean tables. Said that the dough would not be sheeted today, it was for tomorrow, and sheeted in the morning.

On the wall near sheeter

Regular Crust

size   ideal   range               diameter
P    4 oz.   3.5-4.5                 6.5-7.5
S     8.5 oz.   7.5-9                 9-10
M    13.5 oz.   12.5-14.5    11-12
L     18.5 oz.   17-15.5                 13-14
XL    21.5 oz.   23.5-25.5    15-18


THICK CRUST
P   7.5 oz.
S   14.5 oz.
M   21.5 oz.
L   30 oz.
XL   40 oz.
   

http://www.pizzamaking.com/forum/index.php/topic,1911.msg17573.html#msg17573
above dough weights are not consistent with what was posted here.

I know the range for the large,regular crust looks funny but that is how I copied it down.  maybe DNAdan or someone else in the area could double check the numbers. I don't know when I will be in the area again. I also didn't write down the info for the bread stick weights etc.
« Last Edit: April 16, 2008, 11:17:45 AM by Lydia »
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline November

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Re: Round Table Pizza dough recipe - Part One
« Reply #272 on: April 16, 2008, 11:19:09 AM »
size   ideal   range               diameter
L     18.5 oz.   17-15.5                 13-14
XL    21.5 oz.   23.5-25.5    15-18

I know the rang for regular crust look funny for the large, but that is how I copied it down.  maybe DNA dan or someone else in the area cold double check on the numbers. I also didn't write down the infor for the bread stick weights etc.

Actually, both the L and XL ideal weights fall outside the ranges.

Offline Lydia

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Re: Round Table Pizza dough recipe - Part One
« Reply #273 on: April 16, 2008, 11:41:58 AM »
The more I looked at my notes I began to wonder if I skipped a line and that the last two should be the xlg and the bread sticks (which are cut from a large sheet).

I only had the back of a glossy business card to jot the info on and the ink smudged the 23 but it was 20 something. And I dont know why the 17 is listed before the 15.5. I dont know if I goofed or if it was actually posted that way on thier chart.

Oh yah, there was a hand written note at the bottom of the chart, but I dont have a clue what it means. It siad "BU 28 fresh" anyone have any idea what this means?


Does anyone know the oz. of cheese per size of pie? I notice elsegundo mentioned way back in the begining of this thread that a large should be 11 oz.

The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.

Offline Lydia

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Re: Round Table Pizza dough recipe - Part One
« Reply #274 on: April 16, 2008, 11:54:03 AM »
I tried the cheater's formula (without the layering), on the BBQ grill. It worked very well, with the exception that my temps were too high. The pizza stone was preheated on the grill and my Extech laser thermometer said I had my stone at approx. 700F  :o  We were starved so I only let the temp drop to 600F. It baked quickly, thoroughly and it crisped exceptionally well and the cheese melted perfectly, but the bottom was a bit too charred.  :(
The roundest knight at King Arthur's round table was Sir Cumference.They say he acquired his size from eating too much pi.