This is the report on some of the other Buddy’s clone pizzas made yesterday that had 0.60% IDY in the dough formulation for a one day cold ferment. I had wanted to try 0.80% IDY for a bigger batch of dough, but forgot to figure out that out on the expanded dough calculation tool before I went to market on Sunday to mix the dough, so I had to use the print out sheet I had at market using 0.60% IDY. I am not sure if I had better results when using 0.80% in a one day cold fermented Buddy’s clone dough, but I think I did.
The first doughs were tempered in the Hatco Unit at 105 degrees F and the first Buddy’s clone pizzas were ready to be made at about 10:15 AM yesterday. I didn’t weigh the 20 slices coarse grind pepperoni on the two pizzas I made with pepperoni, but the weighs after the final bake were 585 grams for the first Buddy’s clone pizza made with the coarse grind pepperoni and the second Buddy’s clone pizza made with the coarse grind pepperoni was 570 grams. I think there were too many variables in the two pizzas though to really think those weighs would matter. For the first pizza 4 ounces of sauce was added after the bake and the second pizza the pepperoni was put on top of the other dressings. 8 ounces of AMPI mild cheddar and the two mozzarellas were scaled. All the same doughs were scaled at 9 ounces.
I also made some veggie Buddy’s clone pizzas and some cheese Buddy‘s clone pizzas, but didn’t take any pictures of those.
I did bake two Buddy’s clone pizzas at one time yesterday and that seemed to work well.
What I am concerned about is that I am not getting enough lift in the bake with these Buddy’s clone pizzas. My customers do like them and seem interested in the Buddy’s clone pizzas, but I want to try and get more lift during the bake.
I was also thinking over about how much the Buddy’s clone emergency dough fermented by the measurements of the poppy seeds spacings and wonder if since this is a higher hydration dough and since I used a bigger plastic container yesterday to put the dough ball in if somehow the poppy seeds spacing might have been flawed, since the dough isn’t really balled tightly to begin with. I would think if the dough ball would have been balled tighter maybe I wouldn’t have the same results when using the poppy seed trick. I could be wrong though on thinking that though.
The last attempt on the Buddy’s clone pizza was put into a Buddy’s pizza box.
Dave, my friend at market, gave me a holiday card made by him yesterday. He was inspired by Gary Larson among other cartoonists in some of his many drawings and cartoons. Dave always makes me laugh with his "little off" sense of humor. Dave is a man of many talents. Dave really likes the Buddy’s clone pizzas.