Since I had already conducted an analysis of the Monical’s nutritional information for their 8” pan pizza, I decided to take the exercise a step further and actually make a version of a clone of that pizza. In so doing, I thought that it would help to see an actual photo of a Monical’s pan pizza--of any size. However, after examining all of the menus available at the Monical’s website, I found no such photo. When I did a Google search, I came up empty. So, I decided just to forge ahead.
For purposes of making the 8” pan pizza clone, I decide on the following dough formulation as provided by the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
Olive Oil (5.41259%):
Canola Oil (1.35315%):
|127.9 g | 4.51 oz | 0.28 lbs|
70.35 g | 2.48 oz | 0.16 lbs
0.64 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
6.92 g | 0.24 oz | 0.02 lbs | 1.54 tsp | 0.51 tbsp
1.73 g | 0.06 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
207.54 g | 7.32 oz | 0.46 lbs | TF = N/A
(Note: No bowl residue compensation used; the calculated thickness factor was 0.145627)
I no sooner came up with the above dough formulation only to discover that I did not have an 8” pan. However, I had a 7” dark anodized PSTK cutter pan from pizzatools.com. So, I scaled down the formulation for the 8” pizza to 7”. The resulting dough formulation that I actually used was this one, including the use of a 1% bowl residue compensation:
Olive Oil (5.41259%):
Canola Oil (1.35315%):
|98.9 g | 3.49 oz | 0.22 lbs|
54.39 g | 1.92 oz | 0.12 lbs
0.49 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
5.35 g | 0.19 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
1.34 g | 0.05 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
160.47 g | 5.66 oz | 0.35 lbs | TF = N/A
(Note: 1% bowl residue compensation used; finished dough weight was 5.70 oz. and finished dough temperature was 69.5 degrees F)
To prepare the dough, I started by first combining the IDY with the flour. The flour itself was the Kroger’s brand of all-purpose flour. I then put the water, which was water directly from the tap, into the mixer bowl of my basic KitchenAid mixer with the C-hook. I gradually added the flour/IDY mixture to the water in the mixer bowl and mixed the ingredients together using the stir speed, about 2 minutes. I then added the oil, which was an 80/20 blend of olive oil and canola oil, and the rest of the flour/IDY and mixed them together using the stir and 2 speeds, followed by combining the ingredients more fully by hand. I then kneaded the dough at the 2 speed for about 5 minutes. In retrospect, the better choice for making the dough would have been a food processor because the dough ball was on the small side (only 5.70 ounces) and actually too small for my mixer. After removing the dough ball from the mixer bowl, I shaped the dough ball into a nice round shape. The first photo below shows the dough ball at this stage. After lightly brushing the dough ball with a bit of olive oil, I let it rest for about 10 minutes. It then went into a plastic storage container (a Rubbermaid container) and into the refrigerator. It stayed in the refrigerator for 27 hours.
Upon removing the dough ball from the refrigerator, I allowed it to warm up at room temperature, which was a bit on the cool side (66 degrees F), for two hours. I then rolled the dough out with a rolling pin to about 6 1/2 “, or a bit less than the diameter of the bottom of the 7” cutter pan. After coating the bottom of the 7” cutter pan with a combination of a pulverized clove of fresh garlic and olive oil (about a teaspoon), I placed the rolled-out skin into the cutter pan. I then coated the outer rim of the skin with a bit of oil. I did this on the basis of reading that that is the method used by Pizza Hut--but using a spray--for its pan pizzas (see, for example, Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990
At this stage, I had to decide how I would proof the skin. Professionals usually proof their pan pizza doughs in covered pans at room temperature or in proofing cabinets that provide a combination of heat (around 95-100 degrees F) and humidity (around 80% relative humidity). I thought initially to use my proofing box with accompanying humidity but, upon reflection, decided instead to use my microwave unit as a proofing unit since virtually everyone has a microwave unit and very few appear to have a proofing box or its equivalent. To accomplish the proofing of the skin, I heated a one-quart Pyrex glass measuring cup filled with water to just below the point of boiling, about nine minutes. I then placed the measuring cup with the hot water in it into my microwave unit along with the cutter pan with the skin in it. There was no need to cover the pan since there was plenty of humidity to prevent the skin from developing a crust. The temperature within my microwave unit was about 104 degrees F.
The pan remained in the microwave unit for about an hour. I then repeated the above cycle of heating the water, but this time for about three minutes, and returning the pan to the microwave unit. The pan remained in the microwave unit for another hour. At the end of that time, the dough had about doubled in volume. Next time, I think I would be inclined to use my proofing box, or else my ThermoKool MR-138 unit because they are simply easier and more convenient to use. For humidification purposes, I would use a container of hot water. For those who are interested in the proofing box I use, it is described at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,403.msg4887.html#msg4887
and as modified (to provide a window) at Reply 69 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49752.html#msg49752
. The MR-138 unit is shown and briefly described at http://www.thebuzzelectronics.com/thermokool_mr138_thermokool_mr-138_deluxe_mini_cooler_and_w.htm
(it is also described elsewhere on the forum) .
To dress the pizza in preparation for baking, I placed the sauce on the dough, followed by shredded low-moisture part-skim mozzarella cheese (Best Choice brand), slices of pepperoni (Hormel), and a light scattering of garlic salt and dried basil and oregano herbs. The quantities of sauce and cheese were quite generous. The sauce itself was prepared from the Wal-Mart Great Value brand of crushed tomatoes, dried basil and oregano, sugar, and ground anise (about 1/8 teaspoon of the anise seed ground in a mortar and pestle). I found the sauce to have a very nice flavor, in large measure because of the ground anise. The second photo below shows the pizza as it was dressed for baking.
The pizza was baked on a pizza stone that I had placed on the lowest oven rack position and preheated for about an hour at around 450 degrees F. The pizza baked for about 12 minutes. The two remaining photos show the finished pizza.
The pizza itself was very good. It had a soft center but a crispy bottom and a chewy rim. Although not shown in the photos, the bottom had a nice brown color, reflecting the “fried” effect produced from oiling the pan before inserting the skin. Next time, I think I would be inclined to use even more oil to accentuate that fried effect even further. Needless to say, the pizza was small enough to be consumed in one sitting. A more typical size of pan pizza might be the 14” size. For that size, I would have to devise another proofing method because my microwave unit, proofing box, and MR-138 unit are too small to accommodate a 14” pan.
If anyone is interested, I can scale up the 8” dough formulation presented above to provide a dough formulation for the 14” size.
As with the Monical’s clone thin crust pizza I made and reported on earlier in this thread, I have no idea whether the Monical’s pan pizza clone is like the ones sold by Monical’s since I have never had a Monical’s pan pizza either. But it sure tasted fine.