Author Topic: Randy - A request for you  (Read 9914 times)

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Offline husker3in4

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Re: Randy - A request for you
« Reply #25 on: January 19, 2007, 12:06:08 AM »
Hi again, I made another batch of your dough and cooked up a batch of your sauce tonight. I will bake the pizza's using the sauce on Sunday. The dough came out a bit stickier (pretty wet) than the first time  I made it, although I swear I measured everything just the same. Should be ok?

I was thinking, how do you think it would come out if I used this same recipe thats made for two 12" pizzas and make one 14" pizza? Would it be super thick? or still good? My oven wont take a 16" screen, I have been using a 14" screen. I might give it a go and see what happens :P


Offline Pete-zza

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Re: Randy - A request for you
« Reply #26 on: January 19, 2007, 02:36:37 AM »
husker3in4,

I don't think you want to make a single 14" pizza using the amount of dough for two 12" pizzas. By my original calculation, two 12" pizzas use 28.50 ounces of dough. The corresponding thickness factor for what you propose to do is around 0.185. For comparison purposes, a "thick" pizza has a thickness factor of about 0.12-0.13. So, your 14" pizza would be so thick that you may not be able to properly bake it. If you want to make a 14" pizza and retain the same characteristics as Randy's recipe, you need 19.40 ounces of dough. With a total of 28.50 ounces, that leaves 9.1 ounces. With that 9.1 ounces, you can make a single 9.6" pizza, or a bit less than 10". If you don't have a scale, you can cut the total dough ball (28.50 ounces) into roughly 2/3 and 1/3 pieces and you should come pretty close. Both pizzas should have essentially the same characteristics. If you have a 14" screen, you can use it for both the 14" and roughly 10" pizzas.

Peter

Offline Randy

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Re: Randy - A request for you
« Reply #27 on: January 19, 2007, 06:51:49 AM »
I agree with Peter.  Do you have more than one screen?

Offline husker3in4

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Re: Randy - A request for you
« Reply #28 on: January 20, 2007, 07:27:18 PM »
Hi guys, no I just have the one screen, but it wouldnt be a problem to pick up another. There is a local retail supply store in town and they have a variety of screens and I think the 14" screen was around $7. I could pick another one up, how hard would it be for you to make measurements in cups etc for two 14" pizzas? Im happy with the two 12" pizza recipe, and will be testing it on my kids tomorrow. If you get around to it, two 14" recipe would be cool to try too.

Thanks again guys :)

Offline Pete-zza

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Re: Randy - A request for you
« Reply #29 on: January 20, 2007, 07:59:58 PM »
husker3in4,

Just to be absolutely clear, are you talking about the recipe Randy posted at Reply 7?

If so, if Randy has the weight measurements for flour and water for his recipe it should be fairly easy to convert the recipe to baker's percents and determine what you need for a 14" dough ball. If Randy does not have those measurements, I will have to use my best estimates.

Peter

Offline Randy

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Re: Randy - A request for you
« Reply #30 on: January 21, 2007, 09:08:56 AM »
Husker, Peter I would suggest using the same recipe just strech it a little further to say 13".  That would give you a little space on the screen to pick it up with.  You may like it a bit thinner.

Offline Pete-zza

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Re: Randy - A request for you
« Reply #31 on: January 21, 2007, 09:43:49 AM »
Randy,

If that works for husker3in4, that's fine by me. However, if he would like me to take a cut at coming up with a 14" dough formulation that has essentially the same characteristics as the 12" pies he has been making, I don't mind attempting the conversions. I just want to be sure I am working with the right recipe.

Peter

Offline husker3in4

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Re: Randy - A request for you
« Reply #32 on: January 21, 2007, 11:21:17 AM »
Hi guys, yes I used randy's in reply #7. It was just easier for me to understand. I dont think I would like stretching to 13" on that same recipe, I dont want it to be thinner, a touch thicker would be ok tho.

Offline Randy

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Re: Randy - A request for you
« Reply #33 on: January 21, 2007, 12:10:12 PM »
The hard part husker is making it work with the equipment you have.  Lets see if this doesn't work.  This increases the recipe by half but I made some changes to make it easier for you.  The same instructions should apply except this time you are using two 14" screens

9 half cup scoped and leveled High Gluten Flour

3 half cup of room temperature water (plus one to two tablespoons if needed)

2 Tablespoon  raw or turbindo sugar

1 TBS  Honey

1 Tablespoon  plus 1 teaspoons Classico Olive Oil

2  Teaspoon Salt

2 teaspoons SAF Perfect Rise or Gourmet yeast or bread machine yeast


Offline husker3in4

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Re: Randy - A request for you
« Reply #34 on: January 21, 2007, 11:30:11 PM »
Hi again, I will give that new recipe a try tomorrow. I tried randy's sauce recipe, it did turn out nicely. A bit strong on the garlic, maybe next time I will use 1/2 clove, but tasty nonetheless. Thanks!

Offline Randy

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Re: Randy - A request for you
« Reply #35 on: January 22, 2007, 06:28:32 AM »
Hi again, I will give that new recipe a try tomorrow. I tried randy's sauce recipe, it did turn out nicely. A bit strong on the garlic, maybe next time I will use 1/2 clove, but tasty nonetheless. Thanks!

That surprises me to no end husker, because the garlic content of this recipe is relatively low.  Two things come to mind. One if you burned the garlic and the second is the size of the garlic clove.  When I crush a typical garlic clove it makes 1/2 to 1 teaspoon of crushed garlic.

Offline husker3in4

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Re: Randy - A request for you
« Reply #36 on: January 23, 2007, 06:40:31 PM »
Yes that surprised me too. It didnt seem like alot of garlic, especially compared to the 29 ounces of crushed tomatoes I poured on top of it. I doubt I burned it. Once I pressed the garlic into the pan, I poured the crushed tomatoes on top and stirred immediatly. The clove seemed normal size, maybe it was just a super strength one? I will try half a clove next time. I do like the recipe tho, take away the overpowering garlic and it tasted like pizza sauce and smelled like pizza sauce. A definite improvment over my past sauce efforts, always tasted like tomatoe soup.

Offline husker3in4

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Re: Randy - A request for you
« Reply #37 on: January 25, 2007, 12:31:22 AM »
Quck question Randy, your Sauce recipe calls for GV crushed tomatoes, when I went to wal-mart today for some other things, I noticed there were 2 types of GV crushed tomatoes.. One was Concentrated Crushed tomatoes, the other was Crushed tomatoes in puree. The Crushed in puree had bigger chunks of tomatoes but also listed citric acid in the ingredients. The Concentrated Crushed only listed "crushed tomatoes" in the ingredients.

Which is the one you buy for your recipe?

Offline Randy

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Re: Randy - A request for you
« Reply #38 on: January 25, 2007, 06:37:13 AM »
Crushed tomatoes in puree.
On garlicA clove is one piece from a head of garlic but if that is too strong you may want to try it without garlic .  It will still be tasty.
« Last Edit: January 25, 2007, 06:41:33 AM by Randy »

Offline bolabola

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Re: Randy - A request for you
« Reply #39 on: January 26, 2007, 08:41:46 PM »
husker..I've really enjoyed reading your thread and in the beginning I hated all those %s and weights too but have gotten use to it..
I also know that garlic can be somewhat tuff on kids if not growing up in an Italian family..
the trick is to let your garlic sweat on a low heat in olive oil before adding your tomatoes..if not done enuff it tastes to strong and if burn't it tastes acidic..right when the garlic seems to be releasing it's aroma add a small splash of white wine or water and then turn up the burner..this steams off the harsh garlic smell and adds just a hint of garlic flavor..then add your tomatoes..
in this house garlic powder has always been banned..fresh is so much better.. 
Pizza Rocks

Offline husker3in4

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Re: Randy - A request for you
« Reply #40 on: January 27, 2007, 01:49:51 AM »
That might have been it too. I dont know if I read his recipe wrong, but I let the spices (other than the garlic) kind of roast in the oil. Once I added the garlic, I put the tomatoes right on top of them.. I cant ever understand the percents etc. I could use the weights if I had a digital scale. But I just have regular measuring cups and thats the only way I can do it for now.

Peetzza, I tried your suggestion for two 14" pizzas tonight. The dough is in the fridge for sunday, I'll let u know how it turns out.
« Last Edit: January 27, 2007, 01:52:16 AM by husker3in4 »

Offline husker3in4

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Re: Randy - A request for you
« Reply #41 on: February 01, 2007, 01:16:28 AM »
Peetzza, I tried your 14" versions, and I had mixed results. The dough felt good, stretched good, and still tasted pretty good, but.. It seemed a bit *too* thick.  So much so that the top of the crust (under the sauce and cheese) didnt cook through. The bottom and edge was fine, just the main part of the crust was very thick and doughy, and the top of it (directly under sauce and cheese) didnt cook all the way. I baked one of them at 475 and the second at 450 on the center rack on a screen. When I cook the 12" versions like that they turn out fine. I thought about turning the broiler on or maybe cooking it on the top rack, but I didnt want the cheese to burn or the edge of the crust to burn (they were browned well). Do you have any suggestions?

Randy, funny thing about the sauce. After I made the first batch of pizzas with it (it was too garlicy) I just left it in the fridge. It was about a week later when I used it again and it was good. I even mixed some of it with some tomato sauce and used it for spaghetti and it was good. Maybe it just needs some time in the fridge?


Offline Randy

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Re: Randy - A request for you
« Reply #42 on: February 01, 2007, 07:02:52 AM »
Husker, that is why we use a scale so we can repeat the recipe everytime as well as as Peter showed you, make our pizzas larger or smaller.  The larger the recipe the bigger chance for error.  Some people think it is overkill but once they start using a scale they quickly see the benefits.
Watch for scales being on sale that have an accuracy of one tenth ounce and capable of weighing five pounds or more.

Offline Pete-zza

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Re: Randy - A request for you
« Reply #43 on: February 01, 2007, 09:08:14 AM »
husker3in4,

I think you may have used Randy's recipe in Reply 33. I mentioned that the dough weight for a 14" pizza would be 19.40 ounces (Reply 26), but if you go back and re-read Replies 30-34 you will see that I did not calculate the baker's percents for Randy's recipe in Reply 33, which is for two 14" pizzas. Hence, I did not come up with specific numbers for that recipe for a 14" size. If you used a scale and used 19.40 ounces of dough, it should have worked for the 14" size. Like Randy says, having a scale makes life easier.

Peter


Offline Randy

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Re: Randy - A request for you
« Reply #44 on: February 01, 2007, 09:37:04 AM »
Peter, that is the way I read it too.  My larger recipe I made for husker was for two 13"-14" pizzas, not one.

Offline husker3in4

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Re: Randy - A request for you
« Reply #45 on: February 01, 2007, 11:45:36 PM »
Hm, well I used your suggestion in reply #33. Is it possible to scale that one down?

Offline Randy

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Re: Randy - A request for you
« Reply #46 on: February 02, 2007, 06:28:43 AM »
Husker I am confused.  You used the recipe in #33 but how many pizzas did you make with that recipe and what size were they?

Offline husker3in4

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Re: Randy - A request for you
« Reply #47 on: February 02, 2007, 10:01:54 PM »
Hi randy, I made two 14" pizzas, they came out ok, but I think it was too doughy. So much so that the top of the crust (not the edge, but the part right under the cheese) didnt cook all the way thru. The rest of it browned nicely, but even the edge wasnt all that light, it was pretty thick too. Thats why I was asking if there was a way to scale it down a bit. I dont know how to proportion flour to water the right way.

Offline Pete-zza

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Re: Randy - A request for you
« Reply #48 on: February 03, 2007, 10:44:50 AM »
husker3in4,

I know you mean well, but when you asked Randy to modify one of his recipes to allow you to make doughs for two 14" pizzas using only ½-cup measuring cups and tablespoons/teaspoons for measuring out flour and water, you essentially tied one of his hands behind his back. So, as helpful as Randy tried to be, I am not surprised that the dough formulation did not work out as well for you as your earlier effort. As far as I can tell, the recipe may have been correct but it is also possible that you did not measure out the ingredients accurately enough using whatever measuring cups and spoons you have at your disposal. I also don’t see the solution in having Randy now try to scale down that recipe. I think the better solution is to take the dough formulation that you used and liked to make the 12” pizzas—the recipe in Reply 7—and scale that up to the 14” size. This morning, I converted that recipe to baker’s percents as best I could and, after calculating the thickness factor, scaled the recipe up to produce a set of numbers for two 14” pizzas, as follows:

Flour (100%):
Water (62.6298%):
IDY (1.10294%):
Salt (2.04368%):
Olive Oil (3.41695%):
Sugar (3.89273%):
Honey (5.172%):
Total (178.2581%):
Single Ball:
557.59 g  |  19.67 oz | 1.23 lbs
349.22 g  |  12.32 oz | 0.77 lbs
6.15 g | 0.22 oz | 0.01 lbs | 2.04 tsp | 0.68 tbsp
11.4 g | 0.4 oz | 0.03 lbs | 2.04 tsp | 0.68 tbsp
19.05 g | 0.67 oz | 0.04 lbs | 4.23 tsp | 1.41 tbsp
21.71 g | 0.77 oz | 0.05 lbs | 5.44 tsp | 1.81 tbsp
28.84 g | 1.02 oz | 0.06 lbs | 4.12 tsp | 1.37 tbsp
993.94 g | 35.06 oz | 2.19 lbs | TF = 0.113876
496.97 g | 17.53 oz | 1.1 lbs

In order to convert the flour and water to volume measurements, I used November’s mass-volume conversion tool at http://foodsim.unclesalmon.com/. For purposes of using the tool, I used the default values. Based on the weight of flour in the above formulation, the corresponding volume measurement is 4 cups, plus ¼ cup, plus 3 T., plus a bit over 1 t. For the water, the corresponding volume is 1 cup, plus ¼ cup, plus 2 t. In measuring out the flour, it is important that you do it consistent with the way that November designed the tool. You should first stir the flour in the bag (or other flour container), lift the flour out of the flour container with a tablespoon or scoop into your measuring cups/spoons until slightly overfull, and then level the tops. You should not use the scoop and level method. For the water, you should pour it into your measuring cup(s) until it reaches the cup markings when viewed at eye level. For the tablespoons and teaspoon measuring spoons, just dip into your source of water.

I think if you follow the above steps to the letter, that is about as close as you will be able to come to implementing the recipe successfully. You may still have to tweak the dough in the bowl, as we all do even when we weigh everything out.

Peter
« Last Edit: March 14, 2013, 06:39:17 PM by Pete-zza »

Offline Randy

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Re: Randy - A request for you
« Reply #49 on: February 03, 2007, 12:13:04 PM »
Husker Peter hit the nail square on the head.  We are not giving up as you can tell by Peter's effort to get a recipe closer than my best guess turned out.  Go with his version and let's see what happens.  Keep your childern involved and before long they will be making pizzas for you.


 

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