Not wanting to miss out on the fun, I decided to have a go a making a DeLorenzo's clone over the weekend. I used Peter's De Lorenzo Formulation #4:De Lorenzo Clone Dough Formulation #4
Flour (100%): 178.95 g | 6.31 oz | 0.39 lbs
Water (57%): 102 g | 3.6 oz | 0.22 lbs
IDY (0.30%): 0.54 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
Salt (1.5%): 2.68 g | 0.09 oz | 0.01 lbs | 0.48 tsp | 0.16 tbsp
Olive Oil (0.40%): 0.72 g | 0.03 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
Vegetable (Soybean) Oil (1.60%): 2.86 g | 0.1 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Total (160.8%): 287.75 g | 10.15 oz | 0.63 lbs | TF = N/A
I didn't have any Pillsbury Baker's Patent flour so I used a 50/50 mix of bromated All Trumps
and Western Family
AP Flour. Also, for oil, I added the weights of the two types of oil to get 3.58g and used 3.58 grams of Smart Balance Omega 3 Oil
which is a blend of Canola, Soy, and Olive oil. Hopefully those changes didn't skew my results too badly.
I used my KA stand mixer and prepared the dough ball, which weighed 288 g. (Pic 1) I was thinking that it seemed like the smallest dough ball I'd ever made for a 14" pie. I placed it in a container dusted with a small amount of cornmeal
(pic 2). The container was placed into the back corner of my refrigerator for 60 hours and then was placed in my oven for 1 hour with the oven light on and then moved to the counter top for an additional 2 hours. To my surprise it didn't appear over-fermented and had mainly tiny gas bubbles in it.
I dusted the dough with AP flour and found that it opened quite easily. It was quite extensible but I don't think I could have tossed it. The peel was dusted with semolina flour.
I dressed the pizza with 50/50 mozz and provolone and dabbed some doctored Classico crushed on for sauce. I did remove the pizza and drizzled olive oil and some extra cheese at mid-bake. I baked it in my home oven on 3/8" steel in my oven set for 500 degrees (up-calibrated to 535 degrees)
. Total bake time was 7 to 8 minutes.
this recipe! It crunched nearly from one side to the other when cutting, but was a little soft in the center. I could have baked it a little longer, but didn't want to face the wrath of my kids for "burning" their pizza and I do feel that, as Norma and Trenton Bill have shown, the high heat offered by the BS or a commercial oven would make this even better. Next time I will be more careful not to dab too much sauce nor drizzle olive oil in the center of the pie. I'm looking forward to seeing the results of De Lorenzo Formulation #5 and beyond, but this is definitely a keeper for me!