Author Topic: My Jet's attempt  (Read 309 times)

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Offline leto

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My Jet's attempt
« on: April 26, 2016, 03:14:49 AM »
My 65% hydration Jet's pizza clone, just mozzarella cheese and no sauce. Need your opinions and advices please :)

Offline Pete-zza

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Re: My Jet's attempt
« Reply #1 on: April 26, 2016, 10:15:23 AM »
leto,

I have never had a Jet's pizza but the clone you made looks quite good to me. Can you tell me which dough formulation you used?

Peter

Offline texmex

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Re: My Jet's attempt
« Reply #2 on: April 26, 2016, 12:38:19 PM »
That looks simply delicious....
Reesa

Offline leto

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Re: My Jet's attempt
« Reply #3 on: April 26, 2016, 12:38:36 PM »
Peter,

Thank you. What do you think I should improve on this pie? Actually it was your formulation on Jets topic:

Flour (100%):           202.47 g  |  7.14 oz | 0.45 lbs
Water (65.2%):        132.01 g  |  4.66 oz | 0.29 lbs
ADY (0.80%):           1.62 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Salt (1.18125%):      2.39 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
Sugar (0.84375%):   1.71 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Total (168.025%):    340.2 g | 12 oz | 0.75 lbs | TF = N/A

Leto


Offline leto

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Re: My Jet's attempt
« Reply #4 on: April 26, 2016, 12:39:46 PM »
That looks simply delicious....

Thank you very much texmex  :)

Offline texmex

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Re: My Jet's attempt
« Reply #5 on: April 26, 2016, 01:46:58 PM »
How did it taste? Was it a Jet's worthy pie? 

Having never tasted most if any of the cloned or originals found here, it's always interesting seeing the processes and how constant tweaking can derive awesome results. 
Reesa

Offline Pete-zza

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Re: My Jet's attempt
« Reply #6 on: April 26, 2016, 02:09:02 PM »
leto,

I have the same questions as Reesa. But what is most important is how you liked the pizza. Also, you might want to make a version with pizza sauce and maybe a topping to see how much they affect the outcome and your satisfaction with it.

Can you tell us what type and brand of flour you used, and likewise for the mozzarella cheese?

Peter

Offline hotsawce

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Re: My Jet's attempt
« Reply #7 on: April 26, 2016, 08:55:23 PM »
Leto,

Looks awesome. Looks like a long proof for that one, too

Offline leto

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Re: My Jet's attempt
« Reply #8 on: April 27, 2016, 07:56:22 AM »
Thank you guys for your comments. I have returned to China for about 6 months, so it challenging to source good ingredients here. I have to make it with anything that I can find: domestic flour for about 13% protein, mozzarella cheese imported from New Zealand (Anchor brand), and of course there's no such things as good canned tomatoes here. That's the reason I haven't made my own pizza sauce too. Guess I'll have to try making my Jet's pizza sauce clone with Heinz tomato paste, I think it's still better than using 'unknown' products of canned tomatoes I found here. About the crust I find it was quite good itself, I love it's when not too dark on the outside and just crispy enough, so I finish baking my pizza on the stone for just 2 final minutes. Because of that I think there's only 1 difference is that's Jet's DSPs are slightly crispier than my version  :P

« Last Edit: April 27, 2016, 08:00:34 AM by leto »

Offline leto

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Re: My Jet's attempt
« Reply #9 on: April 27, 2016, 09:04:28 AM »
Leto,

Looks awesome. Looks like a long proof for that one, too

hotsawce,

I proofed my dough for about 3-4 hours at room temperature. Unfortunately I had some works to do so couldn't wait longer. Next time I think I should try a longer proof :)


 

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