Author Topic: My Frankendough recipe - my favorite so far. Advice appreciated!  (Read 2549 times)

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Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #50 on: June 05, 2016, 10:03:53 AM »
First pizzas from the batch above. I'm very happy with how the dough performs and the flavor, texture and color. I'm still not happy with the final product build.

Build - I've been playing with a build similar to Grimaldis: fresh mozz, sauce strategically spooned on and toppings.  I've tried sauce followed by cheese as well. I think my preference is sauce, cheese, ground meats, veggies, pepperoni, basil and then either top with shaved parm/asiago or not. And yes, I try to make sure all the basil is arrange with the top of the leaf facing up... :)

Sauce - I'm used to thicker sauces (added puree) but I prefer the flavor of simple sauces. But I need to reduce the moisture. Baking in a home oven doesn't flash off as much free moisture as a higher temp commercial ovens. I'm working on finding the right balance in the sauce recipe and when it best works within the build of the pizza for my choice of toppings.

Cheese - I've been playing with buffalo mozz, regular fresh mozz and shredded WM. For my topping preferences, I think buffalo mozz is out. Seems to do best on a more traditional sauce/cheese build in my ovens.

Ground Meats - I am loving this Hatch Chili pork sausage. Goes great with the smokey Vermont Smoke and Cure.

I was trying to reduce further the bench flour I'm using and one edge stuck to the peel. Went a little oval on me!

« Last Edit: June 05, 2016, 10:22:40 AM by Fodowsky »
Jeff

Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #51 on: June 05, 2016, 10:07:24 AM »
I like the format you've used for the recipe.  Like your pies too.

Thank you! The format allows me to play with the formula and process and easily keep track of the changes.
Jeff

Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #52 on: June 16, 2016, 06:33:57 PM »
Latest dough batch with recipe and process tweaks.  I'm feeling good about the recipe and the process - may mix a little longer next time.

Buffalo Chicken my way. Fresh Mozz, Monterey Jack/Blue blend, Peruvian Cherry Peppers, Grilled Chicken, Defcon Medium Sauce, Fresh Parm.
Cold proof 3 days, RT for 2 hours. Pizza Steel at 605F when launched.

That rice flour is outstanding as a bench flour - thanks again Ressa!!!!!



Jeff

Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #53 on: July 10, 2016, 11:22:20 AM »
A couple changes to the dough formula. Biggest was removing All Trumps and adding KA Pizza Flavor. Just wanted to try it.  I like the results. Gives the crust a dairy flavor notes that are really good. I wouldn't do it every time, but it's nice for a change.

Dough was proofed under refrigeration for 5 days. Easy to work with.

Pizza was topped with WS Mozz, SM sauce, Sopressata di Calabria, Vermont Pep, Hatch Chili Sausage (raw), Peruvian Sweet/Hot Peppers, Fresh Basil and Parm. Yummy.

Jeff

Offline invertedisdead

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #54 on: July 10, 2016, 11:24:46 AM »
That's a pretty badass pizza there Jeff!

Did you like the Hatch chili sausage?
Ryan

Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #55 on: July 10, 2016, 11:30:07 AM »
That's a pretty badass pizza there Jeff!

Did you like the Hatch chili sausage?

Thanks!! Yes, I really like the hatch chili sausage.  They sell it at Market Street here in north Texas. It's a really good change from Italian Sausage and it blends well with the pepperoni.  Give it a shot if you can find it!
Jeff

Offline Minolta Rokkor

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #56 on: July 10, 2016, 12:19:46 PM »
Thanks!! Yes, I really like the hatch chili sausage.  They sell it at Market Street here in north Texas. It's a really good change from Italian Sausage and it blends well with the pepperoni.  Give it a shot if you can find it!
How can I make a long room temperature pre ferment dough?

Offline Fodowsky

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Re: My Frankendough recipe - my favorite so far. Advice appreciated!
« Reply #57 on: July 10, 2016, 12:30:20 PM »
How can I make a long room temperature pre ferment dough?

I would think you would reduce the yeast % in both the perferment (may not be needed at all) and the main recipe. I use a higher % because I freeze part of the batch and then use multiple day refrigerated proofing. I don't always know which day I will want pizza (since EVERY DAY is not the best option 8) ), so cold proofing is my best option.  This recipe works well up to 7 days under refrigeration (I haven't tried longer). The dough maybe expands 50% under refrigeration, so the yeast % seems right. 
« Last Edit: July 10, 2016, 02:56:01 PM by Fodowsky »
Jeff

Offline Minolta Rokkor

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I'm going to try 8% malted milk powder.

Online Pete-zza

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I'm going to try 8% malted milk powder.
MR,

Which brand of malted milk powder do you plan to use?

I don't know if these threads will be of any interest to you:

http://www.pizzamaking.com/forum/index.php?topic=1014.msg9025#msg9025

http://www.pizzamaking.com/forum/index.php?topic=690.msg6225#msg6225

Peter

Offline Minolta Rokkor

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MR,

Which brand of malted milk powder do you plan to use?

I don't know if these threads will be of any interest to you:

http://www.pizzamaking.com/forum/index.php?topic=1014.msg9025#msg9025

http://www.pizzamaking.com/forum/index.php?topic=690.msg6225#msg6225

Peter
Hoosier Hill Farm

Offline Minolta Rokkor

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Reball 7:30pm mon, bake 7:30am tues
« Last Edit: Today at 05:51:08 PM by Minolta Rokkor »