PizzaHog, I've seen your posts on your experiments, and I think you provided a recipe about three or four experiments back. And you haven't posted on this thread for over a month, so I am wondering if you've got a "final" recipe that you can share in a form that doesn't require cobbling together from a dozen or so postings. Wink
Welcome Dan, and sorry for the late reply...
Truth be known, I have temporarily discontinued these experiments and have not yet found the formula that replicates this crust. I believe I am on the right track but I guess only time will tell once I get back to this style. I still make this pie frequently and really enjoy it, but it ain't Loui's crust. The current formula is:
3/4 Cup + 1 Tblsp + 2 tsp water (Cold tap temp)
1 3/4 Cups + 1 Tblspn flour (KAAP, measured textbook method)
1/2 tsp IDY (Fleischmans)
1 tsp sea salt
Organic palm shortening to grease the pan (crisco, butter, marg works too)
Dissolve salt in water in bowl, add flour and sprinkle IDY on top, mix with paddle until incorporated, 20 min rest, knead on lowest speed for 5 min with dough hook, another 20 min rest. Then dump into greased 10 X 14" black steel pan and spread with oiled or moistened fingers and cover with plastic wrap that has been sprayed with something pamish in the event it contacts the very sticky dough. Then allow to pan rise until large bubbles are visible just beneath the surface, usually 2-3 hours. When time allows, I refrigerate all ingredients before mixing, then put the panned dough in the fridge for 24-48 hrs. Then allow for the same pan rise when taken out.
Pre bake crust alone on bottom rack at 500 for 8 min, then top and back in for another 7 min, remove and onto a cooling rack ASAP.
My best guess and the next actual Det experiment will be 75% hydration and a 425 bake temp with no pre bake. This may require a wet knead process due to the "C" dough hook issues, but otherwise I plan to follow the same protocol. If you give this a whirl let us know how you make out. We Michiganders will get this down sooner or later!
What features are important on a scale for the type of measuring being done here? Digital? What degree of accuracy? What weight range? Is there a way to zero the scale after putting an empty container on it?
Although I still have not purchased a scale, this is the one I have chosen and will request on the next gift giving occasion http://www.saveonscales.com/product_mw_7001dx.html
. The ability to zero the scale with the bowl on it or after the addition of each ingredient is called the Tare function, which this scale has and is most desirable, as well as more than enough accuracy and capacity at what looks to be a very reasonable price. Others on the forum have this scale and have given it high marks which is how I found it.
BTW, even though I live in Saginaw, I work in Troy, so the trip out to Roselli's and S Serra's would not be out of the question.
Two of my favorite places for sure and I will be hitting Sera's later today! Definitely worth the trip from Troy IMHO as cheese freezes well and you could stock up. In the event you try them and happen to find no one speaks english well (yes, this place is the real deal and this has happened to me on multiple occasions), their Fina table cheese is their version of Fontinella (Prima Sale is the same but not aged), Caciocavallo is similar to Parmesan but melts although remains somewhat chewy, and their fresh mozz is excellent as is their whole milk mozz and provalone. Remember cash only and don't be surprised if they have to make change out of their pockets and their prices cannot be beat.
Roselli's has the Det pans and yeast cheap, lots of pizza making equipment and ingredients and the best price on peperoni I have found.
Good luck and maybe I will run into you there!