Overall, it looks like you and Steve had a good pizza making session with the Buddy's clone pizzas.
Here are my collective thoughts:
1. I agree that the poppy seed trick may not work as well or as reliably for skins that are spread out in pans. However, the two pizzas that you used for the poppy seed test (shown in Replies 826-828) still look very good to my eye. And it sounds like you were able to sell them. So, I assume they were good enough to sell.
2. I thought the emergency Buddy's clone pizza without the salt was a killer pizza. That is the one shown in Replies 829 and 830. It is just about perfect, and I am especially impressed with the appearance of the bottom crust. You might also be interested to know that the final baked weight of the pizza, 575 grams (20.28 ounces), was within 0.18 ounces of the calculated weight for the pepperoni slices (extrapolated from three slices to four slices) that dicepackaged purchased from Buddy's and reported on at Reply 127 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg81715.html#msg81715. However, we can't take this to mean that we have all of the numbers right. Since the Buddy's pizzas are custom assembled without using weights for the cheese, sauce and toppings, a swing of one ounce in either direction for the cheese and sauce can still produce numbers that fit those of dicepackage. Also, we still don't know the weights of dough balls that Buddy's uses for its square pizzas. FYI, the weight loss for the pizza you made was 8.9%.
3. The Buddy's clone dough with 0.80% IDY does look about right for a one-day cold fermented dough. Sometime you might try increasing that to 0.90% IDY to see if that speeds up things even further.
4. My experience with pizza sauces confirms what you and Steve noted about how the flavor of a sauce when baked is not the same as unbaked. However, if you like the sauce unbaked better than baked, you can always add the sauce after the pizza has been baked, at least for those pizzas where it makes sense to do so.
5. If I recall correctly, you are still awaiting samples of the Margherita coarse grind pepperoni, and that you are awaiting information from Kraft on the brick cheese, and that you plan to call Land 'O Lakes, also on the matter of brick cheese.
I also think Steve and I had a good pizza making session with the Buddy’s clone pizzas yesterday, since we are learning new things each week in what to do, or not to do, with tempering of the dough, how to dress the pies, what cheeses can be used, oiling of the steel pans and so forth. I still need to come up with a few extra toppings Buddy’s clone pizzas to offer each week that will stay consistent. I probably want to add two other than the ones with pepperoni and cheese, or just cheese for right now.
1. The two pizzas made with the dough made the day before and then tempered overnight in the Hatco Unit without added heat did look okay, but I only sold 2 slices of those pizzas and gave Steve the rest of the slices to take home. Since I am just starting to sell this type of pizza at market, I don’t want potential customers to think that the crumb isn’t as moist and airy as it can be. I don’t know how the slices I gave Steve tasted if he reheated them or ate them cold. I didn’t even taste one of those slices. I did make 3 other Detroit style pizza fairly early with using the Hatco Unit, so I guess that would be my best thing to try now, unless you think I should try another experiment with a higher amount of yeast to give the dough more lift in a room temperature Buddy’s clone dough.
2. Thank you for telling me that the Buddy’s clone pizza without salt was within 0.18 ounces of the calculated weight for the pepperoni slices that dice package purchased from Buddy’s. Thanks for also calculating the final pizza dough loss percentage. I know that we can’t take that to mean that we have all the numbers right. I told Steve I wish I could just make emergency doughs at market, because I thought that pizza was really good. Since I am getting older though, I don’t even know what time I would have to wake-up to do that, or if I would make it until the end of the day when it gets much hotter in my area. I like the Buddy’s clone pizzas without salt as much as I do with salt.
3. The Buddy’s clone doughs with 0.80% IDY did temper much better for a one-day cold fermented dough. The market management announced over the loudspeakers yesterday if stand holders need to get into market over the weekend to prepare for Monday special arrangements will be needed. I called the manager at the market this morning and he said since I have a key I can get into market Sunday to make my doughs. That will save me from trying to have to change my dough formulation for the Buddy’s clone dough and my regular NY style dough. I might try out one dough ball made with 0.90% IDY to see what happens Monday.
4. I think I will still add the sauce before the bake, because when the pizzas are cut if the sauce is added after the bake the sauce wants to spread more and then my sauce wouldn’t be really hot, unless there is a reheat, or I would used warmed sauce. I have a container that I could use to warm sauce, but that is one more added thing to the electric bill, because it would need to be turned on all day. Do you think I should mix 7/11 and some of my Saporito Extra Heavy Pizza Sauce for Tuesday with some added ingredients? Steve has family things planned for Monday so I will be the one that will be doing everything on Monday at market. I might come home Monday and crash or at least have a few drinks.
5. You are correct that I am still awaiting for the samples of the Margherita coarse grind pepperoni. It is supposed to be here tomorrow, and I called Keith again this morning and he said it is still scheduled to be delivered tomorrow. I also called Land ‘O Lakes foodservice division this morning and from what they told me they don’t carry any brick cheese. I also called Fritz and from Kraft this morning and he said he did work on finding out if Kraft still sells the brick cheese, but hasn’t given it a lot of work yet. Fritz said he will work on finding out if Kraft still has brick cheese today. Fritz said he has my email and the notes from me.
Any more instructions if I receive the Margherita coarse pepperoni tomorrow?