Author Topic: Double Pepperoni an Kyrol flour  (Read 2087 times)

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Offline pwaldman

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Double Pepperoni an Kyrol flour
« on: June 06, 2010, 07:51:23 PM »
I've tried a number of the popular hi-gluten flours to include All-Trumps and KASL; Kyrol is my favorite.  It handles well, browns nicely and gives a great outer crunch while remaining soft on the inside.  Tonight's pies were double pepperoni using Roma pepperoni and Hormel Rosa Grande.  The cheese was diced whole milk Sorrento which has also turned out to be my favorite. Overall pie was topped with Asiago, Romano and Parmesan.  Pies were cooked on a 2 Stone Oven at 600 deg.

Pete W


Offline Pete-zza

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Re: Double Pepperoni an Kyrol flour
« Reply #1 on: June 06, 2010, 08:15:14 PM »
Pete,

That's a nice looking pie. It looks like you have a winning combination. What did you use for the sauce and what dough recipe did you use?

Peter

Offline pwaldman

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Re: Double Pepperoni an Kyrol flour
« Reply #2 on: June 06, 2010, 08:36:23 PM »
Thanks for the compliment Peter!

The dough percentages were as follows (12" pies):

Flour (100%):    539.85 g  |  19.04 oz | 1.19 lbs
Water (62%):    334.71 g  |  11.81 oz | 0.74 lbs
IDY (.3%):    1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (2%):    10.8 g | 0.38 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp
Oil (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
Sugar (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
Total (166.3%):   897.77 g | 31.67 oz | 1.98 lbs | TF = 0.07
Single Ball:   224.44 g | 7.92 oz | 0.49 lbs

Water, yeast and sugar in a Bosch Universal for a few minutes.  Added all the flour, mixed on low then added oil and salt.  After it cleared  the sides I let it sit for 15 minutes and then continue on low for a few more minutes.  Dough felt slightly tacky but not too bad; I like to only knead enough to bring it together.  I separated into individual balls which I tightly folded into a ball.  Put in refrigerator immediately for 60 hours; have stopped oiling the outside since I am able to get the dough out of the containers without too much trouble.  Left them sit out for 1.5 hours before cooking; I immediately remove from the containers, flour well and put them back in the containers to warm up.

The sauce is simply GV diced tomato's (28 oz), Pastorelli's sauce (15 oz) and Penzey's Pizza Spice (5 teaspoons).  I puree this with a stick blender.

I have tried many variations but I always wander back to this simple approach which gives very consistent results and lots of people knocking at my door.

Pete W

Offline scott r

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Re: Double Pepperoni an Kyrol flour
« Reply #3 on: June 06, 2010, 08:45:23 PM »
nice pie!   its really great to see posts like this.    After years of experimentation sorrento whole milk is my favorite cheese too, and I have always loved that kyrol.   Its sad that sorrento uses a different formula for the 5 pound blocks so pizzeria operators don't have access to this cheese.   
« Last Edit: June 06, 2010, 10:17:59 PM by scott r »

Offline pwaldman

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Re: Double Pepperoni an Kyrol flour
« Reply #4 on: June 06, 2010, 09:09:48 PM »
Scott,

Can't the pizza operator's just buy the diced by the case?  That's what I ended up doing; 30 lbs broken down into 6 5lb packages.  Total cost was $67.50 from Roma Foods.

Pete W

Offline scott r

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Re: Double Pepperoni an Kyrol flour
« Reply #5 on: June 06, 2010, 10:19:50 PM »
oh, interesting, you like the diced.   well, that is a different formulation than the 1 pound grocery store blocks, which I think are the best, but they are definitely all good.   

Offline pwaldman

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Re: Double Pepperoni an Kyrol flour
« Reply #6 on: June 06, 2010, 11:07:35 PM »
You can't get any decent 1 lb blocks of mozzarella here in Texas - pizzaland desert!

Pete W

Offline scott r

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Re: Double Pepperoni an Kyrol flour
« Reply #7 on: June 07, 2010, 09:57:23 AM »
At a pizza expo a few years back I found a really great cheese from a place called LFI that at one time had texas distribution.   You should see if you can track that down.   

Offline nite2332

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Re: Double Pepperoni an Kyrol flour
« Reply #8 on: June 08, 2010, 04:20:13 PM »
http://www.mozzco.com/

This is the biggest mozz. cheesemaker in the country.  You can get them at most HEB, Whole Food's and Central Market

Offline sonofapizza

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Re: Double Pepperoni an Kyrol flour
« Reply #9 on: August 24, 2010, 04:37:24 AM »
You can't get any decent 1 lb blocks of mozzarella here in Texas - pizzaland desert!

Pete W

Texas.... A large land expanse of fried food eating patrons.  Texas is just begging to be mined for NYC style pizzerias.  Begging!

At least you get the Kyrol flour there.  That pizza looked pretty tasty too!  I like a well done pie
-Theo
« Last Edit: August 24, 2010, 04:38:59 AM by sonofapizza »


Offline OHpizzaguy

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Re: Double Pepperoni an Kyrol flour
« Reply #10 on: April 01, 2013, 05:55:48 PM »
Thanks for the compliment Peter!

The dough percentages were as follows (12" pies):

Flour (100%):    539.85 g  |  19.04 oz | 1.19 lbs
Water (62%):    334.71 g  |  11.81 oz | 0.74 lbs
IDY (.3%):    1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (2%):    10.8 g | 0.38 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp
Oil (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
Sugar (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
Total (166.3%):   897.77 g | 31.67 oz | 1.98 lbs | TF = 0.07
Single Ball:   224.44 g | 7.92 oz | 0.49 lbs

Water, yeast and sugar in a Bosch Universal for a few minutes.  Added all the flour, mixed on low then added oil and salt.  After it cleared  the sides I let it sit for 15 minutes and then continue on low for a few more minutes.  Dough felt slightly tacky but not too bad; I like to only knead enough to bring it together.  I separated into individual balls which I tightly folded into a ball.  Put in refrigerator immediately for 60 hours; have stopped oiling the outside since I am able to get the dough out of the containers without too much trouble.  Left them sit out for 1.5 hours before cooking; I immediately remove from the containers, flour well and put them back in the containers to warm up.

Pardon me for being a newbie, but how many pies does this recipe yield?

Offline Pete-zza

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Re: Double Pepperoni an Kyrol flour
« Reply #11 on: April 01, 2013, 06:05:28 PM »
Thanks for the compliment Peter!

The dough percentages were as follows (12" pies):

Flour (100%):    539.85 g  |  19.04 oz | 1.19 lbs
Water (62%):    334.71 g  |  11.81 oz | 0.74 lbs
IDY (.3%):    1.62 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (2%):    10.8 g | 0.38 oz | 0.02 lbs | 2.25 tsp | 0.75 tbsp
Oil (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
Sugar (1%):    5.4 g | 0.19 oz | 0.01 lbs | 1.35 tsp | 0.45 tbsp
Total (166.3%):   897.77 g | 31.67 oz | 1.98 lbs | TF = 0.07
Single Ball:   224.44 g | 7.92 oz | 0.49 lbs

Water, yeast and sugar in a Bosch Universal for a few minutes.  Added all the flour, mixed on low then added oil and salt.  After it cleared  the sides I let it sit for 15 minutes and then continue on low for a few more minutes.  Dough felt slightly tacky but not too bad; I like to only knead enough to bring it together.  I separated into individual balls which I tightly folded into a ball.  Put in refrigerator immediately for 60 hours; have stopped oiling the outside since I am able to get the dough out of the containers without too much trouble.  Left them sit out for 1.5 hours before cooking; I immediately remove from the containers, flour well and put them back in the containers to warm up.
Pardon me for being a newbie, but how many pies does this recipe yield?
OHpizzaguy,

31.67/7.92 = 4

Peter
« Last Edit: April 02, 2013, 01:53:35 PM by Steve »

Offline Tannerwooden

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Re: Double Pepperoni an Kyrol flour
« Reply #12 on: April 01, 2013, 10:25:41 PM »
Looks like you are making just about my perfect pie.  Mouthwateringly good lookin!  Keep it up.