Author Topic: Donatos Pizza - anyone got a recipe?  (Read 65448 times)

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Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #125 on: February 12, 2007, 10:26:57 AM »
Hey there Chipsrus! I would love to see a 614 pizza site! Columbus really does have some amazing pizza shops, and a style all their own. It'd be cool to see all that information gathered in one location!

As for which I'm going for (pre/post McDonalds) I have to admit that I can't remember the difference. I've eaten Donatos my whole life, but never really paid attention to things like taste, texture (haha) until I was old enough to appreciate it. I do say that I still love the current Donatos, so I suppose that's what I'm going for. Some other Columbus favorites over the years have been Granddad's, Tommy's, Enricos, Massesys... the list goes on... haha

Pete suggested I start a new thread based on the current recipe, but I don't know that I'm quite ready to do that, as I keep finding "holes" in the final product that makes me want to keep making more. I suppose I should soon though, as this thread has gotten pretty long. I guess I'll post the recipe I'm currently working with on this thread and hopefully work towards a nice "1.0" version to post as a new thread for us Donatos/Ohio-style pizza lovers!

Hi, I am going to try the waz recipe. I live in Columbus and worked for my brother at "The Pizza Shop" here for many years. Made it all. He and my other brothers worked for Grote when he started on Thurman Ave. in Columbus in the 60's. Another brother has a shop too here but the one I worked at is gone since he is now in politics. Someday I will get my 614pizza site going since it is supposed to be the pizza capital with most shops per capita.

Anyway, I remember some things and I know the dough I made was similar since thats where my brother learned it. It was not the same though. Eggs....dry milk...yeast..flour...oil...water. I cant remember more now but it all went in a big mixer and then after a few hours in went in a big plastic trash can. It would rise and you punch it down a few times and it was ready. Rolled on a 2 step roller, put the pan upside down on the dough, cut the dough, flip pan, put on cornmeal, flip dough. Go put on sauce, etc.

oh....Winchester Farms Sausage with hot pepper "bird seed" was the same. We put more hot in it.


But....now that I think about it maybe you are now talking about MacDonatos.  Someday I will write to Grote. It has changed so much. The original sub bun is gone too. That is a story in itself. That was the best.

Can't eat the current pizza without heartburn. But I can eat other shops. Now its a disc made somewhere else brought to the shop put in a mchine to rejuvenate it. Like a space cracker.

So there is "original" and "MacDonatos"
which are you going for? Maybe some of the things I remember help.
Joe



Offline Wazatron

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Donatos Pizza - Curret Working Recipe (my 2.0)
« Reply #126 on: February 12, 2007, 10:31:31 AM »
First of all, Pete-za really deserves all the credit here. Without all his help in getting this started I'd be nowhere close, and as of now I'm able to make a pretty good (not yet perfect) Donato's close that at least helps the cravings all the way out here in Denver.  :-D Please try try try this recipe, especially everyone familiar with Donatos, and let us know what you think! (ps - I know a lot of work needs done with the sauce!!!)

Wazatron's 14-inch Donatos Clone Dough Recipe – Version 2.0

•   100%, Bread flour (KA), 7.50 oz. (212.34 g.), 1 3/4 c. + 2 t. (stir, spoon and level technique)
•   46%, Water*, 3.25 oz.
•   10.8%, Eggs, 0.81 oz. (22.93 g.), about 1/2 of a large egg
•   3.5%, Vegetable oil, 0.26 oz. (7.43 g.), a bit over 1 1/2 t.
•   1.7%, Salt, 0.13 oz. (3.61 g.), a bit over 5/8 t.
•   1.7%, Dried dairy whey, 0.13 oz. (3.61 g.), a bit over 1 1/8 t.
•   1.5%, Nonfat dry milk, 0.11 oz. (3.19 g.), a bit over 2 1/8 t.
•   1%, Sugar, 0.07 oz. (2.12 g.), a bit over 1/2 t.
•   0.50%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.

Total dough weight = 13.08 oz. (370.95 g.)
Pizza size = 14 inches
Thickness factor (TF) = 0.085


Dough Preparation:
•   Stir the nonfat dry milk into a small amount of the total water, scald (with microwave), let cool, and set aside.
•   Combine the flour, sugar, IDY, and the dried dairy whey in a bowl, and set aside.
•   Crack one egg, stir, measure out the amount needed, and set aside.
•   Put the remaining water into the bowl of the stand mixer, add the salt and stir to dissolve.
•   Add the cooled liquid nonfat dry milk and the egg to the salt/water "brine" and combine (with a wooden spoon).
•   Add the flour mixture gradually and mix/knead at Stir or 1 speed until all or a good part of the dough pulls away from the side of the bowl.
•   TIP*: I have reduced the overall water – chances are you will need to add a TINY bit more to get the dough to come together. If so, add in VERY SMALL increments, like 1/8 tsp. The dough can easily go from too dry to too sticky and unworkable in a heartbeat.
•   Add the oil and knead to combine, using speed 1 and/or 2, adding any additional flour and/or water needed to achieve a dough that is smooth and slightly sticky (tacky).
•   Knead the dough by hand for about 30 seconds and shape into a ball or disk.
•   Lightly oil the dough ball and place it within a container (covered) and then put into the refrigerator.

Dough management:
•   Place in refrigerator for about 52 hours
•   Warm up at room temperature for 1 hour
•   Roll out on heavily floured work surface, using a rolling pin, to 14 inches
•   Dock the dough and oil with vegetable oil.
•   Liberally dust with cornmeal, patting down into the dough
•   Flip the dough onto a disk and use a pizza cutter to “cut” around the circle for a nicely shaped pizza without big edges.
•   Proof in the oven, with humidity (from 200-degree F water in a large measuring cup), for 1/2 hour.
•   Pull skin out and rest on counter while oven heats up to 450


Dressing of the Pizza:
•   Dress using Donatos’ clone sauce, shredded aged-smoked-Provolone cheese, and whatever toppings you might like (all veggies must be fresh!! No canned mushrooms!!)

Baking Protocol Options:
1.   Preheat oven to 450 degrees F.
2.   Place pizza on lowest rack position at 450 for 7 minutes (or until done)


Wazatron's Donatos Clone Sauce – Version 2.0

Mix/whisk together before hand and let sit overnight. Do not cook.
•   Tomato paste   1 can
•   Water  1 can
•   Sugar  1 tbsp
•   Salt  1 tbsp
•   Basil  1 tbsp
•   Ground basil  1 tbsp
•   Paprika  ¼ tbsp


Offline marty

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Re: Donatos Pizza - anyone got a recipe?
« Reply #127 on: February 12, 2007, 01:25:52 PM »
Waz,

We aready discussed the pepperoni I use if you remember it was Ezzo..

Yes, just let it set out on the counter till the edges get a little crusty. dock it and then sauce ect.

well we strat ours in a proofer but when I let it set out on a pizza tree (RACK)uncovered it seems to get the effect you are looking for... crispy edges .. leave it out for about 15min or so.

Marty

Offline marty

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Re: Donatos Pizza - anyone got a recipe?
« Reply #128 on: February 12, 2007, 01:28:26 PM »
Waz,

I see your sauce recipe.. One thing you might be missing is garlic, I didnt see in your list. I would have to think they would have it as an ingredient. Maybe not

Marty

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #129 on: February 12, 2007, 05:13:32 PM »
Okay, yes! I do remember the Ezzo now! :)

That leads me to another question... ;) Haha

How in the heck do you cut the stuff? I use a regular chef's knife. But it seems hard to cut, and even harder to get nice thin-thin slices. I'm sure you've got a way-cool slicer of some kind, haha, but do you have any suggestions for the home cook? I tried a mandolin but the blades just weren't nearly sharp enough to cut nice and clean through the stick.

Oh, and I only used ingredients that were stated in the ingredient list I got from Donato's - hence no garlic anything. Not to say they haven't used it, or maybe changed something. The only real difference is they use aquasian paprika (I'm sure that is spelled wrong) for, what Pete thinks, not much more than coloring. I go ahead and add a bit, but it definitely skews the flavor off if you use a lot.
« Last Edit: February 12, 2007, 05:15:49 PM by Wazatron »

Offline Zap

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Re: Donatos Pizza - anyone got a recipe?
« Reply #130 on: June 04, 2007, 03:48:31 AM »
Looks like I'm dragging this thread up from the past.  My girlfriend is from Columbus and I lived there for quite some time.  We both miss Donato's and are quite interested in hearing any more feedback on the recipes in this thread.  Which one is the best so far, any other further developments?  I have an ingredient list from the Ala Casa Pizza (the ones they sell premade in the stores like Kroger that you bake at home) that describes everything in the pizza.  It pretty much matches what I've seen in this thread, though it curiously lists rye flour after the wheat flour and before the water in the crust part.   I'm not sure if it was ever confirmed, but the Romano / Oregano mix is listed at the very end of the list.  Sadly, I did not save the part that told you the baking instructions - but they are on every pizza sold in the grocery store so if nothing else maybe next time in Columbus I'll have to check it out.

So, I'd be glad to hear some input - we want to make some pizza :)

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #131 on: June 04, 2007, 08:09:25 PM »
Hey there Zap - all the info you need to get going is right here in this thread: recipe, tools, procedure, etc. It would be great for someone else familiar with Donatos to try this out and add feedback!

(most recent recipe and method is posted just above (Donatos Pizza - Curret Working Recipe (my 2.0)).

Although I will say if you go back a few pages there's an "older" recipe, that just has slightly less egg and slightly more water (I think...) that my girlfriend thinks tastes/smells more like Donatos. I need to get another screen so I can make them at the same time and to a side-by-side blind taste test.

Also, I just found a Vic Firth (sp?) 18" rolling pin on Amazon that I'm going to pick up. Getting an even skin without spots too thin or thick is still very tricky for me. I'm hoping that the rolling pin along with a couple of those rubber-band thickness dealios will help me get a smooth, even skin.
« Last Edit: June 05, 2007, 11:50:50 AM by Wazatron »

Offline BTB

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Re: Donatos Pizza - anyone got a recipe?
« Reply #132 on: June 05, 2007, 09:03:47 AM »
Waz, where do you find "dried dairy whey?"  I'm unfamiliar with that and didn't see it at the super food market last night.           --TB

Offline Pete-zza

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Re: Donatos Pizza - anyone got a recipe?
« Reply #133 on: June 05, 2007, 09:54:43 AM »
TB,

I don't recall offhand where Waz found his dried dairy whey, but I found mine in the bulk bins at Whole Foods. Bob's Red Mill also carries it in packaged form. Another possible source is Barry Farm Foods, at http://www.barryfarm.com/milk.htm. I haven't personally tried them but they have a very wide assortment of items that can be used in pizza doughs, and at what appear to be reasonable prices.

Peter


Offline November

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Re: Donatos Pizza - anyone got a recipe?
« Reply #134 on: June 05, 2007, 10:46:15 AM »
If you're only looking to get sweet dairy whey online from any one source, you might also consider bulkfoods.com since they build the cost of shipping into the price which usually makes it cheaper for smaller orders.

http://www.bulkfoods.com/search_results.asp?txtsearchParamTxt=4167&txtsearchParamCat=1&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #135 on: June 05, 2007, 11:33:48 AM »
I was able to find dried dairy whey at Vitamin Cottage. They have a freezer/refrigerator section that has all sorts of smaller-bulk type items just in plastic bags. I got a 1.3lb bag for something like $1.50 and haven't even used 1/4th of it so far in all my pizza making.

I actually wasn't able to find it at Whole Paycheck(Foods) but there's a new Sunflower market opening up that's within reasonable driving distance (and a bit closer than the Vitamin Cottage) that I'm going to check out, as they might have it in bulk too.

Offline Pete-zza

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Re: Donatos Pizza - anyone got a recipe?
« Reply #136 on: June 05, 2007, 12:10:26 PM »
Waz,

I forgot to mention that since you last made one of your periodic visits to the forum, an expanded dough calculating tool was posted at the forum at http://www.pizzamaking.com/expanded_calculator.html. When Boy Hits Car (Mike) and I developed the tool, we made sure that it could handle all of the ingredients you have been using to make the Donatos clone dough. So, now you should be able to play around with baker's percents to your heart's delight to further improve your results if you'd like. To read more about the new tool, see http://www.pizzamaking.com/forum/index.php/topic,5025.msg42542.html#msg42542.

Peter

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #137 on: June 05, 2007, 02:04:38 PM »
Wow! That's awesome! Thanks for pointing that out!!

Offline Pete-zza

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Re: Donatos Pizza - anyone got a recipe?
« Reply #138 on: June 05, 2007, 02:42:09 PM »
Waz,

Glad you liked it.

I know that you have been playing around with other dough formulations, so if you want to see the full lineup of tools, go to http://www.pizzamaking.com/dough_tools.html.

Peter

Offline jamiecoyne

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Re: Donatos Pizza - anyone got a recipe?
« Reply #139 on: June 25, 2007, 11:53:53 PM »
I'm sorry but Donatos tastes like the box it comes in.  and the sauce is like ketchup.  Maybe Grote made a good pizza in it's day but  since it was sold to and bought back from McDonalds - it's McPizza.

Columbus is Pizza Hell...alot of bad pizza lingers here for years and years.  Along with NY Style, Chiacgo Style - there should be something called 'Ohio Style' or what I call - college pizza...something drunk kids buy from Pizza Factories and campus joints that are $5 on mondays that are tough as nails and nasty.

There are a few highlights in Columbus in spite of that...

#1 RUBINOS in Bexley- since 1954.  You'll love it or hate it - but I guarantee you'll have nothing like it anywhere else...the thinest crispiest pizza you'll ever eat.  Their sausage is made from scratch on site and sliced in thin slices.  38ml pepperoni...delicious

tell them Jamie sent you

#2.  Pizzeria New York in Pickerington, OH (Columbus 'burb) - the best pizza outside of NYC...right up there with Lombardi's and Metro in Vegas.  Norm knows what he's doing and- he helped me build the World's Longest Hot Dog in 2005 - but giving me the doughball to make the bun! 

tell them Jamie sent you

#3.  Flyers Pizza is fine for a Friday night 'Columbus Pizza' - a unique sweet sauce but doesn't come close to those listed above.


Ezzo Pepperoni is EXCELLENT!

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #140 on: June 26, 2007, 12:20:33 AM »
Thanks for your post – really, lots of good info there. I’m not sure why you wasted your time unless you just enjoy being rude. What constitutes good pizza is different for everyone. Many people – including myself – feel Columbus has some of the best pizza going.

The joints you mention aren’t bad, but aside from Rubinos they’re just other New York clone places. No originality or personality. Much like your post. “Ohio Style” pizza goes far beyond the former McPizza and all the campus dives on High Street.

I suggest you peruse the New York style boards – those will probably be closer to what you’re looking for here in this forum.

Offline jamiecoyne

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Re: Donatos Pizza - anyone got a recipe?
« Reply #141 on: June 26, 2007, 12:53:12 AM »
Hey,

If you got some pizza in Columbus worth checking out - lay it on me...  :)



Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #142 on: June 26, 2007, 11:28:38 AM »
Some places I would highly recommend for, what I consider to be, good “Ohio Style” pizza are:

Tommy’s (and no, not the one on campus  ;) )
Enrico’s (in Dublin)
Diarini’s (if they’re still open)
Massey’s
Planks
Lido’s (again, not the one on Campus. The Sawmill Rd. location used to be really good).
Granddad’s (the most “low-brow” of the bunch, but really tasty)
Hound Dogs (the only campus join that can actually put out a good pizza, if the right cooks are in the kitchen – and you eat it there).
And of course, Donatos.

-----------------------------

On a note more relevant to this thread: I just ordered myself an 18" Vic Firth rolling pin!

http://www.amazon.com/Vic-Firth-318RP12-18-Inch-Rolling/dp/B0000E2GXU/?tag=pizzamaking-20

One of my biggest challenges so far is getting an even thickness for the skin without a sheeter. The smallest inconsistencies represent pretty drastic differences in the overall crust once cooked. I'll have places that get little to no rise and therefore have none of that "middle chewy" like texture, and other parts that are too thick and get too much rise.

I'm hoping that with this extra long roller I can use those rubber-band thickness guides and get a super nice and even 14" skin!!! Once it comes in I plan on making a couple of pies and posting the results!

Offline chrisgraff

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Re: Donatos Pizza - anyone got a recipe?
« Reply #143 on: June 28, 2007, 12:24:26 AM »
Sorry, duplicate post.  See below.
« Last Edit: June 28, 2007, 12:26:29 AM by chrisgraff »

Offline chrisgraff

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Re: Donatos Pizza - anyone got a recipe?
« Reply #144 on: June 28, 2007, 12:25:25 AM »
Hey,

If you got some pizza in Columbus worth checking out - lay it on me...  :)

One of my faves...

Leonardo's pizza (take out only): Route 33 & Fishinger Rd. (614) 486-3500

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #145 on: July 23, 2007, 02:44:41 PM »
Hi all – it’s been a while since I got to do any pizza experimentation but I finally got to do some more “work” this weekend. I got to try out a new tool and do a solid side-by-side comparison between two versions of the recipe to decide once and for all which is better.

In the end the most recent “2.0” version won out for taste and texture, so I’m happy to move forward with that one. It’s not “there” yet, but it’s close. Lost of work left to do, but of course that’s half the fun!

The basic difference between the two doughs is 2.0 has a higher percentage of egg than 1.0.

They both came together rather easily, though 1.0 was MUCH stickier than 2.0. They both got ~30 hours rest in the refrigerator.

When rolling them out I got to use my new rolling pin – an 18 pin which I fitted with those thickness-gauge rubber bands. This helped IMMENSELY in getting the dough a more even consistency. I can’t stress how awesome this was!

However, it was VERY hard to roll out all the way to a 14” size. Without that extra ability to press into the dough I just had to roll, and roll, and roll, and roll – and it was still difficult to get it all the way out to 14 inches. The good news in this was there was little over-hang crust that I had to cut away, but it took a while to get there. Also, just a funny note, it kind of has the feel and texture of sugar cookie dough once rolled out all the way. I was half tempted to press out cookie-pizzas 

I should also note that I used a hefty amount of flour in rolling them out – especially 1.0 as it was still pretty sticky. But the overall procedure works very well now – roll out to 14”, dock, oil, sprinkle on and pat-down cornmeal, and flip onto the pizza disc.

Each then got the standard 30 minute hydration period and then were set on the counter for a couple of hours to try and encourage the drier, crispier edges. The each was sauced, topped, and baked at 450 for ~7 minutes.

The results:
1.0 was rather chewy – not enough “snap” to the crust. It had good flavor, but not as good as 2.0. It also browned very nicely on the bottom.
2.0 Was very tasty and had the good crispness along with the slight chew I’m looking for. However, it got pretty burnt on the bottom – not so bad where it tasted bad or burnt, but it wasn’t a nice golden brown, that’s for sure.

So we did decide that 2.0 tasted the closest and that’s the one to keep and work on, but there are still some challenges:
1. The crust burnt: I’m not sure if I’m getting darker results due to the longer counter-top post-hydration rest (also allowing for a longer oven pre-heat time) or what. Maybe I need to raise the rack up one, or even cut down the cooking time?
2. Still not getting the dark crispy edges – more specifically from the top. The top of the pizza doesn’t get as “done” as I’d like. I can’t really have heating elements in the top and bottom of the oven like those conveyers do, but maybe there’s something I can do, like put a pizza stone on the rack above or something.
3. The thickness isn’t quite perfect – but close. The rolling pin actually made the dough a bit thicker than Pete’s formula called for (closer to 1/8 inch) though there wasn’t a noticeable difference in the final product (other than the wonderful consistency! Haha). However I think its still EVER SO SLIGHTLY too thin. I also got very little refrigerator rise out of the 2.0 version.

So those are really the only big challenges left – well, the taste isn’t quite perfect, but I don’t know how to get any better really, as far as trying to explain (or, more accurately, figure out) where it’s off a bit. Hopefully we can get some other people trying out the recipe!

I’m up for suggestions on perhaps some more things to try and correct my problems! This is of course a fun thing to work on!

A few other non dough/crust related items.

1. I did par-bake the pepperoni (if that’s the correct term) this time to try and cut down on the fat content. I gotta say it worked really well! I put them in the oven at 250 for maybe 5-10 minutes and then blotted off as much grease as possible. And again, it worked – I was able to load up the pizza with more pepperoni without it turning into a big greasy messy pool. The pepperoni is, I think, going to be the one thing I’ll never be able to get 100% down. I’ve not found any brand that tastes just like theirs.
2. The sauce I put together this time was the best yet, as far as mimicking the taste. A friend who was helping me taste test said it was spot-on.

a. 1 can tomato paste
b. 1 can (same size) water
c. ¾ tbsp sugar
d. ½ tbsp kosher salt
e. 1 tbsp basil
f. ½ tbsp oregano
g. Mix all together (slowly) with a whisk, and let mellow in the fridge at least 3 or 4 hours. Overnight would be best.
h. It’ll be very thick! Thicker than most sauces.

3. I’ve still not found a place around here that carries Aged-Smoked Provolone, which is the “right” kind of provolone to use. I can only find non-smoked sharp provolone. It’s definitely the right flavor, but it’s not quite perfect. It has too much of a “tang” that doesn’t fit the flavor profile. I’m going to breakdown here soon and find and online cheese store to get some aged-smoked stuff the next time I try making the pizzas.

EDITS:
-------------------
After having leftovers the day after, I have to say that there are some other noticeable differences in the final crust. The 1.0 actaully came out a bit thicker than 2.0 - I mentioned that 2.0 needs to be a tiny bit thicker. 1.0 was the perfect thickness, and again had wonderful color. But it was much softer and chewier (though not burnt!) than the 2.0  This makes sense, because the 1.0 did give some rise in the 24 hour fridge rest, while the 2.0 rose almost none at all (if any). So at this point I think I need to find some kind of middle-ground between the two. More experimentation is needed! :)
« Last Edit: July 24, 2007, 10:42:26 AM by Wazatron »

Offline Pete-zza

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Re: Donatos Pizza - anyone got a recipe?
« Reply #146 on: July 24, 2007, 11:51:03 AM »
Waz,

I am a little bit puzzled about the difference in wetness of the 1.0 and 2.0 doughs. If the 2.0 dough used more egg and if the rest of your ingredients were identical and you used the same dough preparation methods, the 2.0 dough should have been wetter than the 1.0 dough. To get the same degree of wetness in the two doughs, you would have had to adjust downwardly the hydration of the 2.0 dough to compensate for the added liquid from the increased amount of egg. I am also puzzled that you got materially different rises in the two doughs while they were in the refrigerator. I would think that you would have had to have added a lot more egg to the 2.0 dough for that to happen.

As for the darker bottom crust for 2.0, that could have been because the greater amount of fresh egg. Eggs are notorious for contributing to crust browning. The last time you posted the version of the recipe you were then using, you indicated 10% egg. Increasing the amount of egg further might have been responsible for the additional browning, or at least contributed to it. In a future test you could use the higher level of egg but reduce the amounts of one or more of the other ingredients that also contribute to crust browning—sugar, dry milk and dried dairy whey. Or possibly you can bake the pizza at a higher oven position and/or use a longer bake at a lower oven temperature. The longer bake might also contribute to increasing the crispiness of the crust. In lieu of using another stone above the pizza as it bakes, I think I would rather move the pizza off of the disk to a higher oven rack position. I do this all the time to get additional top heat to pizzas that were initially baked at lower oven rack positions. If needed, using the broiler element might also help get more heat to the top of the pizza without burning things.

I notice that Donatos has been silent about the use of milk and eggs in their doughs. Instead, the emphasis seems to be on using fresh ingredients (I assume on top of the dough skins) and a broader mission statement that emphasizes Live, Love, Laugh and Learn (see http://www.donatos.com/about_donatos/our_culture.asp). I also read a post recently at the PMQ Think Tank, at  http://thinktank.pmq.com/viewtopic.php?p=17666#17666, that says that Donatos is using frozen/sheeted dough. If this is true, it suggests that they are using commissaries and most likely are no longer using milk or eggs, at least in a fresh form. If I am correct on this, you might find your pizza crusts different than the ones that Donatos "used to" make.

You also mentioned using “smoked” Provolone. I did not read anything at the Donatos website that says that they are using “smoked” Provolone, only “aged Provolone”.

Peter

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #147 on: July 24, 2007, 12:36:10 PM »
Hey there Pete - thanks for the feedback! I'm, too, actually kind of confused as to why one is so much stickier than the other, especially since the overall hydration should be close to each other after all the egg/water changes are made. It very well could be the overall humidity level here changes the formula quite a bit. It's of course very dry here in Denver and the humidity levels can be drastically different from this time of year to fall. We have just installed a humidifier so I'm hoping for more consistency year round from here on out as well. I'll try out your suggestions, and even maybe the broiler treatment too, my next go-around.

Also, yes it is kind of odd they're not promoting the whole milk/eggs thing anymore. I gotta believe they still use them since they were in teh official ingredient list I got perhaps a year ago (which was definitely post-McDonalds). I sent them an email to see if they are still using eggs. Hopefully they'll reply!

As for the "smoked" cheese, I honestly can't remember where I saw that. I found it online somewhere a while ago when doing searches on Donatos for ingredient information. Though I still can't find plain old Aged Provolone either :). I'll have to find and try both. I did see that PennMac carries aged smoked provolone! I'll have to try that, and some of the pre-sliced Ezzo pepperoni!

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I just looked in my "Donatos Notes" and found these. I can't remember where I found them online, but I copied and pasted them from some pizza-news website I believe. I doesn't mean they still use the same cheese, of course.

Quote
For Columbus, Ohio-based Donatos Pizza, pepperoni pizza is a signature item prominently featured in the marketing and advertising materials for this 180-unit business.
"Donatos originated the 'Edge to Edge' pizza, which doesn't have a rim of dough," says company spokesman Tom Santor. "As a result, we can put at least 100 pieces of pepperoni on each large 14-inch pepperoni pizza. The pepperoni goes on top of a layer of aged smoked provolone - we don't use mozzarella cheese - so it can cook properly and so the flavors blend well.

"Of all our pizzas, pepperoni is the most popular. Thanks to the proprietary formula for our pepperoni, which is about 25 percent leaner than most, the finished pizza has 'edge-to-edge' coverage without excessive oil. Based on how many pepperoni pizzas Donatos has sold since Jim Grote started the company 43 years ago, I'd say people have a love affair going with our pepperoni."

"Although all our pizzas are covered 'edge to edge'," Santor continues, "when pepperoni is part of a combo pizza, we try for a good balance of flavors. For example, we wouldn't use as much pepperoni on a large Classic Trio, with pepperoni, mushrooms and sausage. Instead, we take time and effort to get the right combination of ingredients, then apply all the toppings, which are scaled to one one-hundreth of a pound for consistent quality."
 
Quote
McDonald’s also freed Grote to focus on food, which he calls his strong suit. When asked whether Donatos’ pizza was changed while under McDonald’s – as many long-time Donatos customers insist it was - he chuckled.

"It’s horse hockey," he said. "That’s what I was most nervous about after the acquisition, especially with our classic thin crust. The only thing we did was developed a proofing system that proofed it longer and gave it a little more flavor. We’ve got the same dough recipe, the same sauce, the same pepperoni - those specs are tied in as tight as you can tie them."
« Last Edit: July 24, 2007, 12:46:04 PM by Wazatron »

Offline Wazatron

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Re: Donatos Pizza - anyone got a recipe?
« Reply #148 on: August 30, 2007, 09:01:28 AM »
Hello all – I just got back from Columbus where I was able to have Donatos again. It’s been longer than usual since I’ve last had it, which means I’ve had a lot more of my own pizza’s at home in between – for the first time I was more clearly able to tell where I’m off a bit AND for the first time after I had Donatos once my craving was pretty satisfied, meaning my pizzas are getting really damn close! :)

Pete – hopefully you’re out there and can help me with this one. The biggest deficiencies with my current pizzas are still the thickness of the final cooked crust. Mine are still just a bit too thin. Not much, maybe somewhere around 1/8th or at most 1/4th an inch, but noticeable now.  But in looking at the recipe, I’m not sure what I should tweak to get a slightly thicker risen crust? Should I just increase the recipe by a small % and not roll it out as thin? Should I add a wee bit more yeast for more rise?
Thanks!

Offline Pete-zza

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Re: Donatos Pizza - anyone got a recipe?
« Reply #149 on: August 30, 2007, 09:47:26 AM »
Waz,

If I am not mistaken, this is the latest version of the Donatos clone dough recipe you have been using.

Wazatron's 14-inch Donatos Clone Dough Recipe – Version 2.0

• 100%, Bread flour (KA), 7.50 oz. (212.34 g.), 1 3/4 c. + 2 t. (stir, spoon and level technique)
• 46%, Water*, 3.25 oz.
• 10.8%, Eggs, 0.81 oz. (22.93 g.), about 1/2 of a large egg
• 3.5%, Vegetable oil, 0.26 oz. (7.43 g.), a bit over 1 1/2 t.
• 1.7%, Salt, 0.13 oz. (3.61 g.), a bit over 5/8 t.
• 1.7%, Dried dairy whey, 0.13 oz. (3.61 g.), a bit over 1 1/8 t.
• 1.5%, Nonfat dry milk, 0.11 oz. (3.19 g.), a bit over 2 1/8 t.
• 1%, Sugar, 0.07 oz. (2.12 g.), a bit over 1/2 t.
• 0.50%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.

Total dough weight = 13.08 oz. (370.95 g.)
Pizza size = 14 inches
Thickness factor (TF) = 0.085

The simplest way to increase the crust thickness is to use the expanded dough calculating tool at  http://www.pizzamaking.com/expanded_calculator.html and increase the thickness factor. For example, you might try a thickness factor of around 0.09 or so. You would enter the same baker’s percents as noted above, along with the other inputs required by the tool. As an alternative approach, you can increase the 13.08-ounce dough ball weight noted above to, say, 14 ounces, and use the dough weight option of the tool to calculate the ingredient quantities based on the 14-ounce dough weight. Again, you would enter the baker’s percents noted above.

Whichever of the two approaches you decide to use, I would use a bowl residue compensation factor to compensate for minor dough losses in the bowl. These are likely to occur when you use eggs and other wet ingredients. Without that compensation, you are likely to end up with less dough than the calculated amount. In your case, you might use a bowl residue compensation factor of around 2%. When you have finished making the dough, you can weigh it to see how close you have come to the total dough weight indicated by the tool. If you end up with a bit too much dough, you can simply trim it. I would roll out the dough to make a 14” pizza, just as you have been doing all along. If you’d like to increase the yeast, you can just simply enter the new percent in the expanded dough calculating tool. Remember, one of the reasons why Boy Hits Car (Mike) and I developed the expanded dough calculating tool was to help members like you easily modify complicated dough recipes such as the Donatos clone dough recipe that have a lot more ingredients than the typical dough recipe. It’s also likely that the expanded dough calculating tool will produce slightly more accurate results than the earlier methods I used to calculate ingredient quantities.

You may find that you have to tweak the thickness factor (or total dough weight) to get closer to the Donatos dough formulation. This may take a few more iterations to help you zero in on the precise crust thickness you are looking for.

BTW, did you notice any changes in the Donatos pizzas since the last time you had their pizzas? It’s unlikely that they are standing still with their recipes as they try to grow their business.

Peter