Author Topic: Pizza Inn style  (Read 8969 times)

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Offline Chicago Bob

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Re: Pizza Inn style
« Reply #25 on: June 29, 2012, 04:29:36 PM »
aawshads,

Very nice, thank you sir.

Bob
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Offline Jet_deck

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Re: Pizza Inn style
« Reply #26 on: June 29, 2012, 04:37:10 PM »
aawshads,

Very nice, thank you sir.

Bob
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Helluva nice thing to do.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline DocSpine

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Re: Pizza Inn style
« Reply #27 on: June 29, 2012, 07:18:41 PM »
Way nice thanks!
"plus there are ingredients you cannot buy anywhere"  my mind just screams, so many questions.......


I am stuck on trying the pretzel crust challenge from  a while back, you ever try to dip a pizza crust into lye? You ever seen what it does to your trays lol.
Thanks for the hints on the crusts. Trying it this weekend.
« Last Edit: June 29, 2012, 07:23:31 PM by DocSpine »

Offline Zing

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Re: Pizza Inn style
« Reply #28 on: June 29, 2012, 08:10:00 PM »
Doc,

I presume the "ingredients you cannot buy anywhere" are those made by industrial food ingredient manufacturers and only sold in large quantities business-to-business. I am working to clone Shakey's Pizza  and have become convinced the dough mix contain ingredients that do not have to be declared on the label just like pink slime does not have to be declared on the labels of beef products.

Once restaurants start using ingredients you can't buy from a supermarket or foodservice distributor, it presents new challenges that I still have not figured out how to overcome.

Offline Tscarborough

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Re: Pizza Inn style
« Reply #29 on: June 29, 2012, 09:22:49 PM »
Quit trying to imitate factory food.....I am only kidding a little bit.

Offline DocSpine

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Re: Pizza Inn style
« Reply #30 on: June 30, 2012, 12:35:26 PM »
Not trying to recreate "factory food". Trying to recreate memories.  We are all trying to recreate something on this board be it Pizza Inn or a small villa in Tuscany's neo pizza.
Some days I would rather have a cracker thin Pizza Inn pizza than a (putting on flame suit) wood fired Neo pizza. But I grew up on Pizza Inn and Marrians Pizza in Ohio.
Guess I will never be admitted to the pizza snob society meetings now. :-D :angel: >:D

Offline Tscarborough

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Re: Pizza Inn style
« Reply #31 on: June 30, 2012, 04:43:40 PM »
Pizza Inn in the 1970s wasn't factory food, it was dough made with flour, water, salt, yeast, and oil. It was commissary but not pre-mixed.  It was the best crust there is, and my uncle makes it still  (and I try).

Offline Tscarborough

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Re: Pizza Inn style
« Reply #32 on: June 30, 2012, 04:54:08 PM »
If you ever find yourself in Lafayette Louisiana, visit his restaurant and enjoy some 1970's Pizza Inn thin crust.  He cooks it in a WFO at low temps and the toppings are more Roman than American, but the crust is exactly as he has been making it for the last 40 years.


Offline account

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Re: Pizza Inn style
« Reply #33 on: July 01, 2012, 06:10:35 PM »
Pizza Inn in the 1970s wasn't factory food, it was dough made with flour, water, salt, yeast, and oil. It was commissary but not pre-mixed.  It was the best crust there is, and my uncle makes it still  (and I try).

Do you have a recipe you can share?


Offline sotaboy

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Re: Pizza Inn style
« Reply #34 on: July 01, 2012, 08:39:39 PM »
ok, tried a combo of dr dough and aawshads.

Dough
Flour (100%):    170.66 g  |  6.02 oz | 0.38 lbs
Water (45%):    76.8 g  |  2.71 oz | 0.17 lbs
IDY (.6%):    1.02 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
Salt (1.75%):    2.99 g | 0.11 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Olive Oil (6%):    10.24 g | 0.36 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Honey (1%):    1.71 g | 0.06 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
Total (154.35%):   263.41 g | 9.29 oz | 0.58 lbs | TF = 0.07
This is for a 13 inch pizza, but I crimped the edges to make it 12 inch.

Mixing:  I did it by hand, put water, honey. and IDY in a mixing bowl, waited 10 minutes, then added salt and oil. Added flour ( I used GM Better for Bread) about a half cup at a time, stirring with spoon, until the dough became too dense. Put the rest of the flour in, and  hand kneaded for about 6 minutes, til the flour was incorporated.
Put a little oil in a plastic container, covered ball in oil, covered container and let rise for 6 hours at room temp.

Baking:  Rolled to size I wanted, with a rolling pin. Used a little semolina flour while rolling.
Used a perforated anodized pan. Oven @ 450, pizza on bottom shelf. Rotated, of course.

This may not be a truly cracker style, because of the thickness. But this is the best thincrust I've ever made.


 

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