I have to watch that video more at Reply 223 to be able to duplicate how the rim crust is exactly formed. Thanks for referencing it again. I tried to do it that way, but my crust didnít want to stay up as good as the HRI crusts do.
I prepared the dough by sifting the flour, salt and IDY together and just dumped the corn oil in with the water and then dumped the water and oil combination in with the other ingredients. I just mixed with a regular fork until all the ingredients looked mixed like my mother does when she makes pie crusts. I didnít experience hardly any problems this time, except I have to learn the fluting method better to form the rim. The dough ball was just dumped into the flour and a little flour was put on my wooden table. I used my regular wooden rolling pin to roll the dough. The skin that was fluted and docked were easy to transfer to the dark disk (with a little straightening needed after it was transferred to the disk). The pre-bake was done at 465 degrees for about 14 minutes and then after the pie was dressed it was baked for about another 13 minutes. I donít know why my crust had more coloration than your deconstructed and reconstructed HRI pizzas. I did use my IR gun, but it is hard to take the temperature without a pizza stone in a oven. The floor of the oven says one temperature and the sides say another temperature, so I am not exactly sure those were accurate temperatures.
I also weighed the pie right out of the oven and it weighed 791 grams. Wasnít that a lot of weight for this 12Ē baked pizza?
I am interested in tasting a real HRI frozen pizza. I sure hope Harris Teeter at Fulton, MD has those HRI frozen pizzas after they checked and told me they did.
From the photos you posted of your latest HRI clone, I would say that you perhaps got a more flaky crust than what HRI produces with its pizzas, at least its frozen pizzas. I think that what you will find is that if you use your home stand mixer or food processor, you will end up with a much more robust dough with a more fully developed gluten structure. The salt should also help strengthen the dough more because of the more aggressive knead. As a result, the dough ball will look and feel more like a normal dough ball, not something that looks like a "brain". Moreover, when it comes time to form the rim on the skin, it will be easier to accomplish and it should stay upright longer. I think you can also expect to see some sacrifice of the flakiness in the finished crust.
With respect to the weight of your finished baked pizza, at 791 grams, or 27.90 ounces, I consider that weight to be in the "zone". According to the HRI pizza box, a frozen HRI pepperoni pizza weighs 792 grams, or 27.94 ounces. However, the actual weight of the frozen pizza on a home scale can be an ounce or ounce-and-a-half more (32-45 grams for my two HRI pepperoni pizzas). Also, the weights of the frozen pizzas already reflect the losses that the pizzas sustained as they were partially baked in HRI's frozen pizza plants. In my case, the baked weights of the two HRI pepperoni pizzas that I experimented with, and that were fully defrosted, were 782 grams (27.58 ounces) and 756 grams (26.67 ounces). However, my baked weights were a bit lower than normal because I "lost" several grams due to the deconstruction and reconstruction of the two pizzas. There is no way to know how much a typical HRI frozen pepperoni pizza loses in weight from the time the pizza is made in its frozen pizza plants and it comes out of the user's oven. But I think you can see that the weight of your pizza was in line with my numbers.
In the above vein, it should also be remembered that a typical HRI frozen pizza is baked in two steps. The first step is a pre-bake of the crust at 490 degrees F for 90 seconds. That is for a crust that rides on a conveyor belt without a carrier. After the cheese and pepperoni are added for a pepperoni pizza, the pizza is baked at 495 degrees F for three more minutes. Apparently at that stage, the pizza should have a temperature of 165 degrees F. There perhaps aren't a lot of losses in weight at those temperatures and bake times because the high oil quantity reduces the rate of evaporation of the water from the dough and also because the hydration of the dough is fairly low in the first place. So, I suspect that a fair amount of weight loss occurs during the much longer bake time in the oven of the consumer. But there is no way to know for sure. I think that you will find from future experiments that you can pre-bake your crust for a much shorter time than you used and that the total bake time can be further reduced. And that should result in a lighter final crust than you achieved.