Laminated pizzas have become the de facto
standard at my house because we like the texture of them so much. My wife also feels that thin crust leftovers re-heat better than NY Style pizzas.
The last time I made these I decided to compare the use of vegetable (soybean) oil with lard. I used these formulas:
15 inch with soybean oil:
Flour (100%): 347.09 g | 12.24 oz | 0.77 lbs <----------- KABF
Water (45%): 156.19 g | 5.51 oz | 0.34 lbs <----------- beer
IDY (0.75%): 2.6 g | 0.09 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
Salt (1.75%): 6.07 g | 0.21 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Garlic Romano Sprinkle (1.5%): 5.21 g | 0.18 oz | 0.01 lbs | 1.57 tsp | 0.52 tbsp
Vegetable (Soybean) Oil (4%): 13.88 g | 0.49 oz | 0.03 lbs | 3.06 tsp | 1.02 tbsp
Total (153%): 531.05 g | 18.73 oz | 1.17 lbs | TF = 0.106
15 inch with lard:
Flour (100%): 347.66 g | 12.26 oz | 0.77 lbs <----------- KABF
Water (45%): 156.45 g | 5.52 oz | 0.34 lbs <----------- beer
IDY (0.75%): 2.61 g | 0.09 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
Salt (1.75%): 6.08 g | 0.21 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Garlic Romano Sprinkle (1.25%): 4.35 g | 0.15 oz | 0.01 lbs | 1.31 tsp | 0.44 tbsp
Lard (4%): 13.91 g | 0.49 oz | 0.03 lbs | 3.21 tsp | 1.07 tbsp
Total (152.75%): 531.05 g | 18.73 oz | 1.17 lbs | TF = 0.106
I ended up adding 10 g more of beer to each dough because at this altitude my flour is so dry it wouldn't incorporate otherwise.
I pressed the scrappy dough together. Each dough ball weighed 537 g. Then I placed them in separate non-oiled zip lock bags and into the refrigerator for about 30 hours.
For the dough handling, I placed the dough balls in a barely warm oven along with a glass of hot water to add humidity and make sure they didn't dry out too much. After about an hour I rolled out each dough ball into a rough circle, about 1/4 inch thick. Then I folded the circle in half and then in half again (four layers). Then it was back into the warm oven (with a fresh glass of hot water) for another 45 minutes or so. The folded dough was then rolled out and cut into 15 inch circles. I think keeping the dough warm and moist is essential to make it easier to roll out. Neither crust was docked. I placed them on serving trays and covered them completely with saran wrap and then into the refrigerator for about 6 hours when we were ready to eat. I didn't let them warm up after removing from the fridge -- just took them out and started adding sauce, cheese and toppings. The finished pizzas were about 14 inches in diameter. I baked them at 475 F on steel for 9 to 10 minutes after pre-heating the oven to 535 degrees.
So which was better? To my surprise, I actually preferred the soybean oil pizza. Both crusts had great flavor, texture, and similar lamination. The soybean oil crust was maybe a little crisper while the lard crust was a bit more flaky. I can't say that one was better than the other, they were just slightly different, and personal preference could easily go either way.
Thanks to all of the forum members (you know who you are
) that have contributed to teaching the creation of this style of pizza.
The first 3 pics are the pizza made with soybean oil in the crust, the last 5 are the pizza made with lard in the crust.