This post is to explain more about what happened with the Buddyís clone dough balls and 5 pizza attempts with the Buddyís clone dough balls.
The emergency dough ball that was made yesterday morning with 0.80% IDY was left at room temperature to ferment. I am not exactly sure of the ambient room temperature, but it was warm inside market yesterday and would guess the ambient room temperature was around 75 degrees F. I had looked at the poppy seeds spacing at about 10:20 AM and the poppy seeds spacing at more than doubled. As can be seen in the second picture I had dropped a couple of small poppy seeds when trying to place the poppy seeds on the dough.
I tried yesterday on the first four dough balls to just put them in the oiled (Canola oil) steel pans and not flour the dough ball at all to see what would happen. I had done that at home and at market before, but wanted to see which way the dough would press out easier. I know I did flour the dough ball some before and it seemed like that was the best way to get the skin to stick to the corner edges. Steve kept telling me to flour the dough ball first, but I kept telling him I wanted to see which method worked best. When the dough ball is just placed in the steel pan sometimes the dough sure doesnít press out as well and wants to slip and slide some in the steel pan. I also wanted to see if the crumb texture, or final baked height would be different.
The last dough ball was floured a little and was started to be opened on the bench. That method seems to work the best in keeping the skin from sliding and also makes it much easier to make the edges stick to the steel pan. There doesnít seem to make any difference in how the skin ferments, or what the texture of the final crumb is though in using either method.
My top deck oven temperature was running around 538 degrees F on some spots when the pizzas were baked, but I didnít take the oven temperatures for all of the bakes. I only took the amount of minutes the first and last pizza took to bake. The other ones were just watched to see when I thought they were finished baking. The bake time for the first pizza was 12 minutes 38 seconds and for the last pizza the bake time was 12 minutes 50 seconds.
As I posted before 8 ounces of diced brick cheese was used on the first pizza and 5 ounces of AMPI mild white cheddar and 3 ounces of my mozzarellas were used on my last pizza. Both pizzas had 4 ounces of sauce and 1.25 ounces of pepperoni put under the sauce. The first pizza weighed 587 grams right out of the oven and the last pizza weighed 578 grams right out of the oven.
I had wanted to bake the first emergency Buddyís clone pizza before I did, but was too busy. It was baked at about 1:00 PM. The last Buddyís clone pizza was baked at about 6:30 PM.
All the dough balls I used yesterday were scaled down to 9 ounces.
I had posted before I had signed-up for Buddyís email club for specials and last week received an email that wished me a Happy Birthday and if I would have lived in the Detroit area would have been able to receive a 4 Square Cheese Pizza for my birthday free, or would have been able to receive a 10% discount on any Dine-in, All-You-Can-Eat Dinner Party Package when a birthday is celebrated at Buddy Pizza. That offer would have been valid until December 26 and had a certificate number to print out. I liked the picture of what Buddyís sent me so I copied it.
I had also talked to Tom Kiefer yesterday morning and he said he had called about the brick cheese for me, but didnít still know who the producer was. Tom said he should have that information next Tuesday.
Jim, the manager of the Old Mill antique and flea market tried a slice of the one Buddyí clone pizza yesterday. Jim has tried many of my experimental pizzas and my regular pizzas. Jim said the Detroit-style pizza is the best I have made yet.