Author Topic: Can U Help Me Copy Pillsbury Pizza Dough For Pepperoni Rolls  (Read 3560 times)

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Offline pythonic

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Re: Can U Help Me Copy Pillsbury Pizza Dough For Pepperoni Rolls
« Reply #25 on: January 28, 2014, 06:36:21 PM »
Pepperoni rolls came out very good.  They were different than the pillsbury dough...but good.  Flavor was similar, but one major difference was the amount of puff in the Pillsbury is greater...perhaps I'll add some baking powder to the recipe.  I also think I can detect the difference between the olive oil, and the shortening...and prefer the shortening in this type.  So, next try will be with some baking powder and shortening.  Seemed to me like we were pretty close with our estimates of total dough ball, and hydration.  Here are the pics from last weekends attempt:

Maybe you need to let the dough proof (rise like bread) after making your rolls.  That give you better oven spring.
If you can dodge a wrench you can dodge a ball.


Offline Killmeyer000

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Re: Can U Help Me Copy Pillsbury Pizza Dough For Pepperoni Rolls
« Reply #26 on: March 04, 2014, 02:06:34 PM »
Sorry...I got busy at work, and didn't have time to respond with the results.

But, I did try this one:

Flour/VWG Blend* (100%):
Water (55%):
Salt (2%):
Sugar (8.8%):
Bob's Red Mill Xanthan Gum (2%):
Crisco Vegetable Shortening (5.4%):
Arm & Hammer Baking Soda (0.6%):
Glucono-delta Lactone (GdL) (1.3%):
Total (175.1%):
 226.07 g  |  7.97 oz | 0.5 lbs
124.34 g  |  4.39 oz | 0.27 lbs
4.52 g | 0.16 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
19.89 g | 0.7 oz | 0.04 lbs | 4.99 tsp | 1.66 tbsp
4.52 g | 0.16 oz | 0.01 lbs | 1.51 tsp
12.21 g | 0.43 oz | 0.03 lbs | 3.4 tsp | 1.2 tbsp
1.36 g | 0.05 oz | 0 lbs | 0.28 tsp
2.94 g | 0.1 oz | 0.01 lbs | 0.59 tsp
395.85 g | 13.96 oz | 0.87 lbs | TF = N/A

It was a pretty big failure for me.  I probably did something wrong. 

First thing I noticed was that the dough was extremely dry...like biscuit dough.  I'm not used to working with crisco...and I am used to working with olive oil which might give a more wet feel.

I first tried to put this dough in my Bosch mixer...but, it was so dry, that it just slid around in the mixer and didn't get pulled like it should.

I thought I might work the dough by hand...but decided to add some water to raise the hydration.  I mathmatically figured the amound to get to 65% hydration.  This made the dough sticky enough to get pulled in the mixer.

After mixing for 6 minutes, I placed the dough in the fridge for a few days...and then let it proof at room temperature for a few hours.  The dough never raised at all.  I thought maybe it would rise in the oven...but that didn't happen either.  The baked dough mostly resembled a cracker.

I recently made the pepperoni rolls with pillsbury dough again...and realized that the first try we made using yeast was pretty close for me.  I also noticed that the pillsbury dough is pretty wet...maybe wetter than the 55% we guessed on earlier.  I think I'd like to try a version that uses yeast like this:

KABF (100%):
Water (55%):
IDY (0.25%):
Salt (2%):
Sugar (8.7%):
Olive Oil (5.3%):
Total (171.25%):
 227.74 g  |  8.03 oz | 0.5 lbs
125.26 g  |  4.42 oz | 0.28 lbs
0.57 g | 0.02 oz | 0 lbs | 0.19 tsp | 0.06 tbsp
4.55 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
19.81 g | 0.7 oz | 0.04 lbs | 4.97 tsp | 1.66 tbsp
12.07 g | 0.43 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp
390 g | 13.76 oz | 0.86 lbs | TF = N/A

But is closer to 65% hydration...and has some added baking powder...and possibly a little xanthan gum for the heck of it. 


 

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