Author Topic: Two Bill’s pizza..dough and Carmelina Sauce..great!  (Read 233417 times)

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Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #825 on: December 18, 2012, 09:13:47 PM »
Norma,

LOL. I meant Reply 814 but when I went back to that post I saw that I mistook the handle of your spoon for a piece of basil that I thought you picked out of the sauce and placed on top.

Peter

Peter,

That was a good one!  :-D

Norma


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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #826 on: December 18, 2012, 09:19:09 PM »
I just wanted to post tonight that the two doughs in the steel pans tempering in the Hatco Unit might not had enough yeast, or either the amount didn’t give the dough enough of a lift.  It was almost 70 degrees when I arrived at market this morning.  The two doughs sure didn’t look like the fermented much.  The poppy seeds didn’t show anything really, so I don’t think this is a good why of seeing how the dough ferments in the steel pans.  I even turned the Hatco Unit on and had the doughs tempering for 2 ˝ hrs. this morning at 114 degrees F, and the dough wouldn’t ferment much more.

These are the pictures of the doughs and also the first pizza.  The dough didn’t rise enough when it was baked.  I didn’t put the sauce on until after the bake to make sure I didn’t weight the dough down before the bake.   

I also wanted to post that the Buddy’s clone emergency dough did make a very good pizza today and that dough fermented nicely.  Steve and I sure didn’t miss the salt in the Buddy’s clone emergency dough.  We even thought it tasted like a Mack’s pizza with the blend of cheeses I used today.  I used Nasonville one year aged cheddar, Nasonville pizza cheese, AMPI mild white cheddar and my two mozzarellas.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #827 on: December 18, 2012, 09:20:36 PM »
Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #828 on: December 18, 2012, 09:28:08 PM »
This was the second pizza made from the dough that was tempering in the Hatco Unit from yesterday and was tempered more when the Hatco Unit was turned on for a few hours.  It can be seen on the slice that it sure didn’t rise much after the bake.  The sauce on this pizza was also applied after the bake.

Norma

Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #829 on: December 19, 2012, 07:55:47 AM »
The Buddy’s clone emergency dough with no salt worked out well yesterday.  The first picture taken of the spacing of the poppy seeds was taken at 10:30 AM.  The dough was then put into the steel pan and was left to proof for 3 hrs. at the ambient room temperature of about 74 degrees F.  It would have been ready sooner, but I was too busy making out pizzas to try it out then.  The Buddy’s clone emergency tempered dough was dressed with 1.25 ounces of my regular pepperoni, 8 ounces of the cheese blend (same one I had used all day, except for one Buddy’s clone pizza) and 4 ounces of my regular pizza sauce.  It rose fine this time during the bake.  The bake weight of this pizza was 575 grams.  I am still amazed that no salt is needed in the dough in this type of pizza.

The quick mix with just the flat beater in my Kitchen Aid did make a good dough.  I still don’t understand that, but it worked.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #830 on: December 19, 2012, 08:00:06 AM »
Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #831 on: December 19, 2012, 08:04:04 AM »
These are various pictures of Buddy’s clone pizzas made yesterday.  Peter’s suggestion to use 0.80% IDY for a one day cold ferment was a good one.  The doughs did rise nicely and faster in the steel pans.  I did use my Hatco Unit at 114 degrees F to help these dough temper faster.  All the skins were covered while tempering and some did develop a thin dry skin, but that didn’t seem to matter.

One customer had wanted to purchase an 8-square cheese pizza and I didn’t have a dough ball tempered.  I wondered if I could get a Buddy’s clone 8-square done in one hour with tempering the dough from a cold state right out of the pizza prep fridge and then having the pizza baked in one hour.  I was watching how fast the doughs had tempered in the steel pan all day in the Hatco Unit at 114 degrees F and thought why not give it a try.  It did work out okay.  Using 0.80% IDY was the reason I think this worked out okay. Thanks Peter for recommending for me to try 0.80% IDY for a one day cold ferment.  I think the extra IDY makes the dough temper faster.

All these pizzas did have the sauce added before the bake.

Norma
« Last Edit: December 19, 2012, 08:15:46 AM by norma427 »

Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #832 on: December 19, 2012, 08:07:40 AM »
This Buddy’s clone 8-square pizza was made with turkey bacon, the pepperoni Steve had brought me, the blend of cheeses I was using yesterday, with the addition of Gouda goat cheese and the 7/11 tomatoes doctored up by Steve.  This pizza was really good in my opinion.  The pepperoni was placed under the cheeses and the turkey bacon was placed on top of the other dressing. 

I found it interesting that when Steve and I had tried the 7/11 sauce when it was doctored up like Buddy’s it tasted a lot different tasted fresh, then the sauce was baked on the pizza.  That was one reason I didn’t really think the extra sauce that Buddy’s had sent me tasted the same as on the real Buddy’s pizza.  It leads me to believe that sauces do change in taste when baked on a pizza.  The sauce still tasted good, but not the same as when it was tasted fresh.  This sauce wasn’t thinned with water.

All the steel pans were oiled with Canola oil yesterday and I am not adding as much oil as I did before.

The only bad news that I got yesterday was Tom Kiefer told me he can’t get any brick cheese.  He said his supplier told him in our area that not enough pizzerias use brick cheese.

I only got to try the Buddy’s clone emergency dough pizza and the one with the turkey bacon yesterday.  All the rest of the Buddy’s clone pizzas did sell yesterday.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #833 on: December 19, 2012, 08:09:49 AM »
Norma


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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #834 on: December 19, 2012, 08:13:57 AM »
I had a Buddy’s clone dough ball leftover that wasn’t enough weight for a Buddy’s 4-square pizza at the end of the day.  It was just extra dough.  I used it to make a Christmas tree pizza.  The Mirror aluminum pan was just oiled with Canola oil and the dough wasn’t tempered at all in the aluminum pan.  The Christmas tree pizza turned out okay.

Merry Christmas everyone!

I ran out of regular dough balls for my NY style pizzas yesterday a little early because of a major accident on Monday in mixing those doughs, but I won’t get into that on this thread a lot.  Steve asked me why I didn’t take a picture of that mess, but I said at the time on Monday I was too upset with the mess I had to clean up.  Somehow, and I surely don’t know why, but my mixer was put on speed three, so I guess anyone reading this would know what might happen.  I don’t ever use speed three to mix dough at market and only used speed one to grate my cheeses too.  I still have some stuff that needs to be cleaned more on Friday from that mess.  I even had sticky dough and flour all over me on Monday.  I can laugh about it now, but sure couldn’t at the time.  How that knob got turned to speed 3 will always be a mystery to me, but I know from now on, I first will check what speed the mixer is on.  :-D

Norma

Offline Pete-zza

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #835 on: December 19, 2012, 09:53:05 AM »
Norma,

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%. Based on the spacing of the poppy seeds, the dough from which that pizza was made rose by about 250% (between a double and a triple).

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.

Peter
« Last Edit: December 19, 2012, 04:19:43 PM by Pete-zza »

Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #836 on: December 19, 2012, 12:26:46 PM »
Norma,

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.

Peter

Peter,

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?

Norma

Offline Pete-zza

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #837 on: December 19, 2012, 01:19:34 PM »
Norma,

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?
Since you have both the Stanislaus 7/11s and the Saporito Super Heavy Pizza Sauce w/Fresh Basil, I think it would be a great idea to try out a combination of those two products. I was playing around with Nick Sasso's sauce recipe but it is not clear whether his combination will produce the sodium numbers I am after based on the Buddy's Nutrition information. I'd also like to play around with the Foremost Farms sodium numbers for its brick cheese to see if I can come up with a plausible combination of the two Stanislaus tomato products sodium-wise when combined with water. If I come up with something of merit, I will let you know.

Any more instructions if I receive the Margherita coarse grind pepperoni tomorrow?
One of the things that would interest me is how much 20 slices of the Margherita coarse grind pepperoni weighs. That is the number of slices that I took away from the photo at http://cache.daylife.com/imageserve/08Mf788bNv6xv/340x.jpg. There is no rush to do the weighing. It can wait until you plan to use the Margherita pepperoni slices to make an actual pizza.

Peter

Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #838 on: December 19, 2012, 04:15:16 PM »
Norma,
Since you have both the Stanislaus 7/11s and the Saporito Super Heavy Pizza Sauce w/Fresh Basil, I think it would be a great idea to try out a combination of those two products. I was playing around with Nick Sasso's sauce recipe but it is not clear whether his combination will produce the sodium numbers I am after based on the Buddy's Nutrition information. I'd also like to play around with the Foremost Farms sodium numbers for its brick cheese to see if I can come up with a plausible combination of the two Stanislaus tomato products sodium-wise when combined with water. If I come up with something of merit, I will let you know.
One of the things that would interest me is how much 20 slices of the Margherita coarse grind pepperoni weighs. That is the number of slices that I took away from the photo at http://cache.daylife.com/imageserve/08Mf788bNv6xv/340x.jpg. There is no rush to do the weighing. It can wait until you plan to use the Margherita pepperoni slices to make an actual pizza.

Peter

Peter,

It is interesting that you were playing around with the sodium numbers based on Buddy’s Nutrition information in combination with Nick Sasso’s sauce recipe and you would like to play around with the Foremost Farms sodium number for its brick cheese to see if you can come up with a plausible combination of the two Stanislaus tomato products sodium-wise when combined with water.  I just wanted to tell you that Steve and I did taste salt, or some other ingredient that tasted like salt in the extra Buddy sauce.  I don’t know how many times I can keep freezing the extra Buddy’s sauce, but I will keep freezing it until it tastes bad.

If I receive the Marherita coarse grind pepperoni tomorrow, I will play around with it some and will weigh 20 slices out and also weigh different slices. I am anxious to taste it without it being baked some.

Norma

Offline Pete-zza

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #839 on: December 20, 2012, 10:11:02 AM »
It is interesting that you were playing around with the sodium numbers based on Buddy’s Nutrition information in combination with Nick Sasso’s sauce recipe and you would like to play around with the Foremost Farms sodium number for its brick cheese to see if you can come up with a plausible combination of the two Stanislaus tomato products sodium-wise when combined with water.  I just wanted to tell you that Steve and I did taste salt, or some other ingredient that tasted like salt in the extra Buddy sauce.  I don’t know how many times I can keep freezing the extra Buddy’s sauce, but I will keep freezing it until it tastes bad.
 
Norma,

The different Stanislaus products that are of interest to us in this thread have different amounts of salt but they are quite comparable. For example, the Stanislaus 7/11 product has about 75mg sodium per ounce. The Stanislaus Saporito Super Heavy Pizza Sauce with Fresh Basil has about 64mg sodium per ounce. Those amounts of sodium for four ounces of sauce would be equivalent to about 1/8 teaspoon of salt or maybe a bit less. The Stanislaus Full Red Tomato Paste has no added salt but it does have a small amount of natural sodium. That product is not a candidate for our purposes because it contains no basil leaves. I might add here that another possible candidate for your purposes is the Stanislaus Super Dolce Super Sweet Heavy Pizza Sauce (http://www.stanislausfoodproducts.com/_pdfs/Super-Dolce-Pizza-Sauce.pdf). It has slightly more salt (about 71mg sodium per ounce) than the Saporito Heavy Pizza Sauce with Fresh Basil but it is sweeter. It also has basil leaves. Sweetness might be something to pay attention to when comparing your next sauce with the sample you have from Buddy's.

Since my last post, I have been playing around with the numbers for Nick Sasso's sauce using the Stanislaus 7/11 and Saporito Super Heavy Pizza Sauce with Fresh Basil. From Nick's numbers, it appears that he is using around 36% water to dilute the mixture of the two types of tomato products. Using 4 ounces for the amount of sauce based on his recipe does appear to come close to the sodium numbers given in the Buddy's Nutrition information on a single-slice basis (one ounce of sauce on average). However, I found that I could get closer to the Buddy's sodium numbers by going to 50% water. For your purposes, you might try the 36% version, as follows:

7/11: 125 grams
Saporito Super Heavy Pizza Sauce with Fresh Basil: 125 grams
Water: 90 grams

The above combination will produce about 12 ounces of sauce, or enough for about 3 Buddy's clone pizzas with 4 ounces of sauce each. Since it is quite possible that Nick's recipe produces a thicker sauce than what Buddy's might be using, you might start with 90 grams of water and, if necessary, gradually add more water until the sauce has about the same consistency as the Buddy's sauce sample. If possible, you should note the amount of additional water. FYI, at 50% water, you are talking about 125 grams of water. That amount of water will increase the total sauce weight to 13.22 ounces.

In addition to coming up with sodium numbers that are in the ballpark in relation to the sodium numbers in the Buddy's Nutrition information, the carbohydrate numbers and fiber numbers for the abovementioned sauce combinations also seem to be in the ballpark with the Buddy's Nutrition information. For all of my calculations, I assumed that Buddy's is using the Foremost Farms brick cheese with 360mg of sodium for two ounces of that cheese.

I also tested the carbohydrate numbers when using a 10-ounce dough ball as opposed to a 9-ounce dough ball (both without salt) and it appears that the numbers support the 9-ounce dough ball weight better than the 10-ounce dough ball weight. It didn't matter whether I used the 36% or 50% water numbers. So, until we come up with better intelligence on Buddy's dough ball weights, I would stick with the 9-ounce dough ball for the Buddy's 4-square pizza.

Peter
« Last Edit: December 20, 2012, 10:29:30 AM by Pete-zza »

Offline norma427

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #840 on: December 20, 2012, 10:50:17 AM »
 
Norma,

The different Stanislaus products that are of interest to us in this thread have different amounts of salt but they are quite comparable. For example, the Stanislaus 7/11 product has about 75mg sodium per ounce. The Stanislaus Saporito Super Heavy Pizza Sauce with Fresh Basil has about 64mg sodium per ounce. Those amounts of sodium for four ounces of sauce would be equivalent to about 1/8 teaspoon of salt or maybe a bit less. The Stanislaus Full Red Tomato Paste has no added salt but it does have a small amount of natural sodium. That product is not a candidate for our purposes because it contains no basil leaves. I might add here that another possible candidate for your purposes is the Stanislaus Super Dolce Super Sweet Heavy Pizza Sauce (http://www.stanislausfoodproducts.com/_pdfs/Super-Dolce-Pizza-Sauce.pdf). It has slightly more salt (about 71mg sodium per ounce) than the Saporito Heavy Pizza Sauce with Fresh Basil but it is sweeter. It also has basil leaves. Sweetness might be something to pay attention to when comparing your next sauce with the sample you have from Buddy's.

Since my last post, I have been playing around with the numbers for Nick Sasso's sauce using the Stanislaus 7/11 and Saporito Super Heavy Pizza Sauce with Fresh Basil. From Nick's numbers, it appears that he is using around 36% water to dilute the mixture of the two types of tomato products. Using 4 ounces for the amount of sauce based on his recipe does appear to come close to the sodium numbers given in the Buddy's Nutrition information on a single-slice basis (one ounce of sauce on average). However, I found that I could get closer to the Buddy's sodium numbers by going to 50% water. For your purposes, you might try the 36% version, as follows:

7/11: 125 grams
Saporito Super Heavy Pizza Sauce with Fresh Basil: 125 grams
Water: 90 grams

The above combination will produce about 12 ounces of sauce, or enough for about 3 Buddy's clone pizzas with 4 ounces of sauce each. Since it is quite possible that Nick's recipe produces a thicker sauce than what Buddy's might be using, you might start with 90 grams of water and, if necessary, gradually add more water until the sauce has about the same consistency as the Buddy's sauce sample. If possible, you should note the amount of additional water. FYI, at 50% water, you are talking about 125 grams of water. That amount of water will increase the total sauce weight to 13.22 ounces.

In addition to coming up with sodium numbers that are in the ballpark in relation to the sodium numbers in the Buddy's Nutrition information, the carbohydrate numbers and fiber numbers for the abovementioned sauce combinations also seem to be in the ballpark with the Buddy's Nutrition information. For all of my calculations, I assumed that Buddy's is using the Foremost Farms brick cheese with 360mg of sodium for two ounces of that cheese.

I also tested the carbohydrate numbers when using a 10-ounce dough ball as opposed to a 9-ounce dough ball (both without salt) and it appears that the numbers support the 9-ounce dough ball weight better than the 10-ounce dough ball weight. It didn't matter whether I used the 36% or 50% water numbers. So, until we come up with better intelligence on Buddy's dough ball weights, I would stick with the 9-ounce dough ball for the Buddy's 4-square pizza.

Peter

Peter,

Thanks for telling me that the Stanislaus 7/11 product and the Stanislaus Saporito Super Heavy Pizza Sauce with Fresh Basil have about 1/8 teaspoon of salt (or a little less)  in four ounces of the combination.  I didn’t know that the Stanislaus Super Dolce Super Heavy Pizza Sauce might be another good candidate.  I know the Stanislaus Saporito Super Heavy Pizza Sauce doesn’t very sweet if nothing is added to it.  If the 7/11 and the Saporito Super Heavy Pizza Sauce don’t work out, I can try to get a sample of the Stanislaus Super Dolce Super Heavy Pizza Sauce.  The 7/11 tomato product is sweet tasting to me right out of the can.  Steve even mentioned on Tuesday when he tasted the 7/11 tomato product right out of the container he could just eat that sauce without anything else added.  I also think it is a very fresh tasting tomato sauce product. 

Thanks also for giving me the amounts in grams to try for the 7/11, Saporito Super Heavy Pizza Sauce with Fresh Basil and the water amount to try.  I will start with 90 grams of water and if necessary gradually add more water until the sauce has about the same consistency as the Buddy’s sauce sample.  I wanted to mention that Steve and I thought the extra Buddy’s sauce has gotten a little thinner, but we think that happened from the defrosting of the frozen Buddy’s extra sauce two times.  I have kept the Buddy’s extra sauce in my non defrosting freezer, but I guess ice crystals may contribute to some thinning of the extra Buddy’s sauce. 

I understand that in addition to coming up with sodium numbers that are in the ballpark in relation to the sodium number in the Buddy’s Nutrition information, the carbohydrate numbers and fiber numbers for the abovementioned sauce combinations also have to closely match.  It is good that your calculations show the sauce combinations seem to be in the ballpark with the Buddy’s Nutrition information. 

I find it interesting that you also tested the carbohydrate numbers when using a 10-ounce dough ball compared to a 9-ounce dough ball (both without salt) and that it appears that the 9-ounce dough ball weight better supports the carbohydrate numbers, rather than the 10-ounce  dough ball.

Norma

Offline Pete-zza

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #841 on: December 20, 2012, 11:17:43 AM »
I wanted to mention that Steve and I thought the extra Buddy’s sauce has gotten a little thinner, but we think that happened from the defrosting of the frozen Buddy’s extra sauce two times.  I have kept the Buddy’s extra sauce in my non defrosting freezer, but I guess ice crystals may contribute to some thinning of the extra Buddy’s sauce. 
Norma,

Steve makes a good point. No doubt the repeated freezings and defrostings of the Buddy's sauce have altered the cellular structure of the tomatoes in the sauce. You might stir the defrosted sauce to at least get it to a uniform consistency but you may also have to rely on your memory, or "feel", as to the consistency of the Buddy's sauce when you first got it. But, all things considered, I think it was a good idea to get the Buddy's sauce sample in the first place.

Peter


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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #842 on: December 20, 2012, 01:07:16 PM »
Norma,

Steve makes a good point. No doubt the repeated freezings and defrostings of the Buddy's sauce have altered the cellular structure of the tomatoes in the sauce. You might stir the defrosted sauce to at least get it to a uniform consistency but you may also have to rely on your memory, or "feel", as to the consistency of the Buddy's sauce when you first got it. But, all things considered, I think it was a good idea to get the Buddy's sauce sample in the first place.

Peter

Peter,

Steve and I do stir the extra Buddy’s sauce before we try to taste it each time.  I still have the video of Buddy’s extra sauce to watch too, to see how it was when it was first defrosted when I received it with the real Buddy’s pizza.  At least the extra sauce can be used to see if we might get the same taste.  I am glad now you did mention to try and get the extra sauce after I ordered the Buddy’s pizza and helped me with a way to get the extra sauce.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #843 on: December 20, 2012, 02:19:24 PM »
Peter,

I received the samples of the Margherita Coarse Sliced Pepperoni a little while ago.  I was surprised what a big box the samples were send in.  There are four bags of the Margherita Coarse Slice Pepperoni that I was given samples of from Keith.  I would say that is a generous amount and I should be able to do many experiments with the samples.

I did take the weights of some of the individual pepperoni slices and also 20 slices of the Margherita Coarse Slice Pepperoni piled on top of each other.  If you want me to take more weights, or more measurements of the pepperoni let me know.  As can be seen in the pictures each slice of pepperoni I weighed did weigh differently.

I sure would like to see how the Margherita Coarse Sliced Pepperoni would bake on a Buddy’s clone pizza.  It does taste good plain and still has that after-bite of being spicy.

Fritz from Kraft also called me a little while ago and said his contact from Kraft want to know what kind of mozzarella I was searching for.  I explained that the brick cheese isn’t a mozzarella or a cheddar, but is called just brick cheese.  I also told Fritz again that Buddy’s Pizza did use Kraft brick cheese at one time, but I didn’t know if they still using the Kraft brick cheese.  Fritz said he was going to send another email to help me find the brick cheese and if I don’t hear back from him until tomorrow he will contact me after Christmas.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #844 on: December 20, 2012, 02:21:03 PM »
Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #845 on: December 20, 2012, 02:23:04 PM »
Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #846 on: December 20, 2012, 02:26:20 PM »
I don't know why the weights are cut off some in my pictures (they weren't on my pictures), but if you want me to copy all of the weights and then post them I will.

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #847 on: December 20, 2012, 02:31:59 PM »
Nice 'lil score there Norma!  ;)
That pepperoni looks real good up close. I know you place it under the cheese on your Buddy's clone pizzas but I'll bet that stuff will cup an crisp up real nice when you try it on top with your other styles of pizza.

btw, on that "black ice" icepack...is that a pic of your new WFO to be installed in your upcoming Food Truck!?   :-D
Bob
"Care Free Highway...let me slip away on you"

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #848 on: December 20, 2012, 02:51:42 PM »
Nice 'lil score there Norma!  ;)
That pepperoni looks real good up close. I know you place it under the cheese on your Buddy's clone pizzas but I'll bet that stuff will cup an crisp up real nice when you try it on top with your other styles of pizza.

btw, on that "black ice" icepack...is that a pic of your new WFO to be installed in your upcoming Food Truck!?   :-D
Bob

Bob,

I was pleasantly surprised at how many samples I received.  I don’t think this is a cupping pepperoni, but I think it would crisp up good if was placed on top of the cheeses.

Lol, about that igloo on the “black” ice pack being my WFO.  :-D I don’t know if I will purchase a food truck or not, but it won’t have a WFO if I do.  Steve has that covered with his Airstream in our area.  ;D

Norma

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Re: Two Bill’s pizza..dough and Carmelina Sauce..great!
« Reply #849 on: December 20, 2012, 02:52:48 PM »
I am going to post the weights for the pictures since they really can’t be seen right, incase those weights are needed.

8454   38.98 g
8455   1.375 oz.
8456   2.04 g
8457   2.28 g
8458   1.82 g
8459   2.12 g
8460   1.91 g
8461   1.94 g

Norma