Here are some pics from my latest attempt...
So far this is my best pie yet. I would say that it is very close to something that you would find in Buffalo. I have been doing some research, and have determined that Buffalo area pizzerias use a high gluten flour. As of today, I have only tried to duplicate a pie using King Arthur Bread Flour. I have some All Trumps on order and I am going to give that a shot. The KABF gave the crust more of a bread like texture. The pizzas sold in Buffalo are thicker, but they are fluffy and the crust seems very flexible if that makes any sense.
I've found the following video about Mister Pizza. It's kind of a strange video, but gives you an idea of what the dough is supposed to look like.
I have been using Margherita pepperoni, but I have also determined that there is a special type of Margherita pepperoni that is supposed to cup and crisp (like Ezzo SS). Unfortunately, the only place that I know of that carries this pepperoni is Latina Foods (http://www.latinafoodservice.com/
). For those that don't know, Latina Foods is a local food supply company in Buffalo.
In case anyone wants to know, here is the procedure that I used to make this pizza:
1.) Used the dough recipe found here: http://www.pizzamaking.com/forum/index.php/topic,11031.msg108177.html#msg108177
This makes one ball for 16" Pie
Flour (100%): 424.57 g | 14.98 oz | 0.94 lbs (KABF)
Water (58%): 246.25 g | 8.69 oz | 0.54 lbs
ADY (0.4%): 1.7 g | 0.06 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
Salt (1.50%): 6.37 g | 0.22 oz | 0.01 lbs | 1.87 tsp | 0.62 tbsp
Vegetable (Soybean) Oil (7.3%): 30.99 g | 1.09 oz | 0.07 lbs | 6.82 tsp | 2.27 tbsp
Sugar (4.2%): 17.83 g | 0.63 oz | 0.04 lbs | 4.47 tsp | 1.49 tbsp
Total (171.4%): 727.71 g | 25.67 oz | 1.6 lbs | TF = 0.1452556
2.) Let the dough rise in the fridge for 2 days
3.) Took the dough out of the fridge and let it sit for an hour. Spread the dough out on a Crisco greased 16" pan and let it sit for another 45 mins. While this was going on, I preheated my oven to 525 degrees (for about an hour).
4.) Placed the toppings on the dough (sauce, parmesan cheese, 100% whole milk sorrento cheese, Margherita pepperoni).
5.) Lowered the oven temp to 500 degrees and cooked the pizza for 14 minutes.
6.) Removed the pizza from the pan and placed it directly on the stone for 1 minute.
7.) Ate the pizza
Hope this helps everyone!