Author Topic: PH Clone with no Milk  (Read 1066 times)

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Offline brilunt

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PH Clone with no Milk
« on: April 19, 2013, 04:32:43 PM »
Hi,

I've searched, but couldn't find the answer to this question.

My goal is to make a PH Clone, such as this one: http://www.pizzamaking.com/forum/index.php/topic,14091.msg141389.html#msg141389  (Thank you Peter!).

However, due to certain protein intolerances in my family, I would like to exclude the milk.  Per Tom in this post: http://thinktank.pmq.com/viewtopic.php?f=6&t=407&hilit=#p2102 it is possible by increasing the amount of water in the recipe.

My question is this: Has anyone on the board tried this and been successful?

Thanks,
Brian


Offline Pete-zza

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Re: PH Clone with no Milk
« Reply #1 on: April 20, 2013, 08:18:10 AM »
Brian,

I have not tried leaving out the milk but I think you should be able to do so. The most recent Pizza Hut U.S. ingredients document that I am aware of is the one at http://web.archive.org/web/20100602083641/http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%20September%202008.pdf. That document shows the use of whey in the pan dough. Previously, Pizza Hut used a dairy blend comprising nonfat milk, whey and buttermilk powder. Whey is very hight in lactose, so you perhaps want to avoid using whey in your dough if it is lactose intolerance that your are concerned with. Whey is often added to a dough to get increased crust coloration. In your case you could increase the amount of sugar, or possibly you could add some honey to the dough because it has natural sugars that are more readily available for the yeast to use as food and to help increase the residual sugars to produce more crust coloration.

As I have mentioned before, in the U.S., Pizza Hut has gone to frozen dough in its stores, including the pan dough. And while I could not find any Pizza Hut documents showing what is in their current U.S. pan dough, I did find a Canadian Pizza Hut document that shows that PH is no longer using milk products in its Canadian frozen pan dough (it is still using whey in its fresh dough however). That document is at http://www.pizzahut.ca/Fileupload/ingredients.pdf. That document is dated August 2010, so it is possible that the same pan dough formulation is being used in the U.S. Pizza Hut has become less revealing of its dough ingredients in recent years so we can't know for sure what it is doing in the U.S. anymore. Even the above 2008 PH pdf document is no longer available. I had to go to the Wayback Machine to find an archived copy (the one referenced above).

In your case, I am not sure that you will need to increase the formula hydration. Since nonfat dry milk powder will absorb some of the formula water, just leaving it out will increase the effective hydration.

If you decide to proceed along the above lines, I hope you will let us know how things work out.

Peter

Offline brilunt

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Re: PH Clone with no Milk
« Reply #2 on: April 20, 2013, 10:13:30 AM »
Thanks Peter. I'll post the results!

Offline brilunt

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Re: PH Clone with no Milk
« Reply #3 on: April 22, 2013, 01:56:12 PM »
The no cow-dairy PH clone turned out great. 

Here's what I ended up doing for the dough:
Bread Flour: 460g
Water: 256g
IDY: 1 tsp
Salt: 4g
Vegetable (Soybean) Oil: 19g
Honey: 9g

This recipe is based on Peter's recipe found here: http://www.pizzamaking.com/forum/index.php/topic,12806.msg132091.html#msg132091.

I prepared the rest of the recipe according to the base PH clone directions, but I used a 24 hour cold ferment. For cheese, I used Cacio de Roma sheep's milk cheese, a great non cow-dairy mozzarella substitute.

Offline Pete-zza

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Re: PH Clone with no Milk
« Reply #4 on: April 22, 2013, 02:22:51 PM »
Brian,

You did a very nice job with the pizza. It also looks like substituting the honey for the sugar helped replace the color contributing function of the lactose in the dry milk powder.

I'm also glad that you were able to have the pizza meet your dietary requirements. That is not always easy to do with pizza.

Peter
« Last Edit: April 22, 2013, 02:27:46 PM by Pete-zza »


 

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