Author Topic: wet center  (Read 1616 times)

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Offline TXCraig1

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Re: wet center
« Reply #20 on: October 21, 2012, 10:54:19 AM »
For my cheese and pepperoni pies, I go to the deli at my grocery store and have them slice me whole milk mozz about 1/8" thick - even for a 60 second bake time.

I drain my fresh mozz (I use the kind packed in water) on paper towels for at least 3 hours if cows milk and 8 hours if buffalo. Also, the less fresh it is, the longer it often needs to be drained. If the cheese is really wet, I will change the paper towels halfway through.
Pizza is not bread.


Offline z3r01

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Re: wet center
« Reply #21 on: October 21, 2012, 11:03:03 AM »
here are todays results!

this is

Flour (100%):
Water (56.5%):
IDY (0.14%):
Salt (1.75%):
Vegetable (Soybean) Oil (7.3%):
Sugar (4.8%):
Total (170.49%):
354.44 g  |  12.5 oz | 0.78 lbs
200.26 g  |  7.06 oz | 0.44 lbs
0.5 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
6.2 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
25.87 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
17.01 g | 0.6 oz | 0.04 lbs | 4.27 tsp | 1.42 tbsp
604.28 g | 21.31 oz | 1.33 lbs | TF = N/A
Note: Dough ball weight = 21 oz. (for a 14" pizza); a nominal thickness factor of 0.136419; bowl residue compensation = 1.5%
 
baked at 500

« Last Edit: October 21, 2012, 11:07:58 AM by z3r01 »
(http://s14.postimage.org/lpfpl0f9t/z3r01.jpg)

Offline Jet_deck

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Re: wet center
« Reply #22 on: October 21, 2012, 11:12:09 AM »
So how did they eat?
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline norma427

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Re: wet center
« Reply #23 on: October 21, 2012, 11:14:38 AM »
z3r01,

Wow, your pizza today sure looks good!  :)  Congrats!  I would be interested in how it tasted too.

Norma
Always working and looking for new information!

Offline Pete-zza

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Re: wet center
« Reply #24 on: October 21, 2012, 11:16:17 AM »
z3r01,

There may be a few Domino's pizza sauce recipes on the forum but by any chance was it the one set forth in the post at http://www.pizzamaking.com/forum/index.php/topic,16224.msg158606.html#msg158606?

Also, I note that the Papa John's clone dough formulation you used is the one given at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197. That formulation is intended for a dough that is usable after about 3-8 days of cold fermentation. How long did you let the dough cold ferment, or did you change something? And, as Jet-deck and Norma asked, how did the pizza turn out?

Peter
« Last Edit: October 21, 2012, 12:17:32 PM by Pete-zza »

Offline z3r01

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Re: wet center
« Reply #25 on: October 21, 2012, 11:23:19 AM »
the pizza was great

pete, i know lol, i was going to set it a few days but i got anxious lol it was a 24 hour on the fridge but i will make the dough again wednesday for my mother-in-laws visit this friday :D THANKS!!!
(http://s14.postimage.org/lpfpl0f9t/z3r01.jpg)

Offline scott123

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Re: wet center
« Reply #26 on: October 21, 2012, 11:34:26 AM »
While there is a vast improvement, if you look closely at the cheese, you'll see the areas where the Belgioso broke down and curdled.  Even if the moisture from the curdling wasn't all that noticeable, curdled cheese tastes pretty bad. Fresh mozzarella has no place on American style pizza. At all.

Also, while thick sauce can be desirable, you want to be careful not to use too little water or extract too much.  With the quantity of browning you're getting on the Sorrento, it looks like you went a little overboard with the moisture removal.  Sauce needs to have some water in it for the steam to carry heat to the cheese above and bubble it, so it melts properly. There's a balance that needs to be achieved.

The fat from pepperoni will go a very long way in preventing the browning that you're seeing and help the cheese melt a bit better, but you should be able to get less browning with the right consistency and quantity of sauce.

Offline Pete-zza

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Re: wet center
« Reply #27 on: October 21, 2012, 11:35:01 AM »
the pizza was great

pete, i know lol, i was going to set it a few days but i got anxious lol it was a 24 hour on the fridge but i will make the dough again wednesday for my mother-in-laws visit this friday :D THANKS!!!

z3501,

It's good to know that the dough worked out well for only one day of cold fermentation. I never actually used such a small amount of yeast (0.14% IDY) for a one day PJ cold ferment. Did you follow the instructions exactly as given? FYI, there are other PJ clone dough formulations in the PJ thread that are for shorter fermentation periods.

Did you use the Domino's clone sauce that I referenced?

Peter

Offline Jet_deck

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Re: wet center
« Reply #28 on: October 21, 2012, 11:48:57 AM »
the pizza was great


They look a bit thick (for only my personal preference) but I'm glad that they were great.  Do you think the next one will be even better?  I do. :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline z3r01

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Re: wet center
« Reply #29 on: October 21, 2012, 11:59:04 AM »
Yea it was a Little Thick but not O.D. ,

Pete , I followed everything perfectly !

I will try the other methods mentioned ! But now that I know this one was a success , my next focus is getting a weber 22" and the pizza kettle kit
(http://s14.postimage.org/lpfpl0f9t/z3r01.jpg)


Offline TXCraig1

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Re: wet center
« Reply #30 on: October 21, 2012, 12:21:40 PM »
Looks great.
Pizza is not bread.