Author Topic: Home Run Inn Success and Final Formulation  (Read 109760 times)

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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #400 on: March 15, 2013, 01:03:48 PM »
Norma,

The photo of the baked HRI frozen pepperoni pizza that I was trying to post earlier is shown in the blog article at http://daisyreviews.blogspot.com/2012/08/my-review-on-home-run-inn-pizza.html . You can see what a baked HRI frozen pepperoni and sausage pizza looks like at http://4.bp.blogspot.com/-mWo_dfVi8FE/T1EPOnay-4I/AAAAAAAAEW0/eUN1B5M02YQ/s1600/Feb%2B2012%2B169.jpg . For an example of what the rim of an in-store pizza looks like, with the fluted character, see the photo at  http://www.hrichicagosbestpizza.com/website/images/spotlight/pizzerias-05.jpg .

I was also looking for a photo of the bottom of an HRI pizza and found one in the Slice article at http://chicago.seriouseats.com/2011/08/chicago-essential-home-run-inn.html.

Peter

Peter,

I can see the photos on your first three links, but not for the Slice article (the Slice article says not found).  Thanks for posting the links to the photos.

I wanted to let you and anyone else know I did send some emails this morning using the contact feature at http://www.homeruninnpizza.com/contact-us/contact-frozen-pizza-operations and mentioned I would like to know the protein content of the flour they use for the frozen pizzas, giving the same excuses I did before on the Two Bills thread.  I also said since I canít purchase any frozen HRI pizzas in Pa. before I travel to Maryland to purchase some frozen HRI pizzas I would like that information if they could give it to me.  I will wait and see what happens with that.  I also said I used the feature on the HRI website to find the nearest places I could find HRI frozen pizzas.

I also mixed up another dough just a little while ago and use the same methods in mixing, but use warmer water and also placed poppy seeds on the dough ball.  The dough ball is now in the fridge.  I have to pick up flour, go to the vets to pick up diet food for my dog and then to market, but hopefully when I get home the dough will have fermented some.  If the dough ball doesnít ferment enough I either will let it sit at room temperature, or put it into the oven with the light on.  I didnít want to take the chance of the dough ball overfermenting at room temperature, because I donít know how long I will be away.

Norma
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Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #401 on: March 15, 2013, 01:36:18 PM »
Norma,

The link that did not work is http://chicago.seriouseats.com/2011/08/chicago-essential-home-run-inn.html . I have found recently that if I don't put a space between the URL and a period, or other punctuation, the link doesn't work. That used to happen before but it seems to be happening more since the forum software was changed.

I will be very surprised if you get an answer from HRI. You might not even get a response at all. I once sent an email to HRI asking what the Nutrition Facts applied to (e.g., unbaked pizzas, fully baked pizzas or partially baked pizzas) and never did get a response.

Peter

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Re: Home Run Inn Success and Final Formulation
« Reply #402 on: March 15, 2013, 02:08:57 PM »
Norma,
Interestingly enough, earlier this week I discovered that all the grocery stores in my immediate area have stopped selling HRI frozen pizza...very strange. I have scored some though and they are sitting in my hot little freezer.  ;D
You should receive yours by Wednesday.  ;)

Bob

ps. I'm not making the same mistake as last time when I attempted to ship something on a Friday and it sat in a warehouse all weekend. On the USPS shipping site I plugged our zip codes into their estimator and they say a package sent no later than 5pm on a Monday arrives to you on Wednesday. I thought that is pretty good.
My dry ice place is right near the post office so I will go there near the deadline time to ship.
« Last Edit: March 15, 2013, 02:19:06 PM by Chicago Bob »
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #403 on: March 15, 2013, 05:35:14 PM »
Norma,

The link that did not work is http://chicago.seriouseats.com/2011/08/chicago-essential-home-run-inn.html . I have found recently that if I don't put a space between the URL and a period, or other punctuation, the link doesn't work. That used to happen before but it seems to be happening more since the forum software was changed.

I will be very surprised if you get an answer from HRI. You might not even get a response at all. I once sent an email to HRI asking what the Nutrition Facts applied to (e.g., unbaked pizzas, fully baked pizzas or partially baked pizzas) and never did get a response.

Peter

Peter,

Thank you for posting the link that does work now.  The bottom crust is fairly light to my eyes.  I know I used to have the same problems when trying to post a link sometimes and then I had to try different stuff to get the links to work. 

It would be interesting if I did get an answer from HRI, but I am not holding my breath on that one either.  I wonder why they even put those emails addresses on their website if they donít want to answer at all.  I did get an auto reply that Angela was out of the office today. 

Norma
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #404 on: March 15, 2013, 05:43:27 PM »
Norma,
Interestingly enough, earlier this week I discovered that all the grocery stores in my immediate area have stopped selling HRI frozen pizza...very strange. I have scored some though and they are sitting in my hot little freezer.  ;D
You should receive yours by Wednesday.  ;)

Bob

ps. I'm not making the same mistake as last time when I attempted to ship something on a Friday and it sat in a warehouse all weekend. On the USPS shipping site I plugged our zip codes into their estimator and they say a package sent no later than 5pm on a Monday arrives to you on Wednesday. I thought that is pretty good.
My dry ice place is right near the post office so I will go there near the deadline time to ship.

Bob,

That is strange and interesting that you discovered that all of the grocery stores in your immediate area have stopped selling HRI frozen pizzas.  Glad to hear you could get some.   ;D

I sure appreciate it that you are willing to send me an HRI frozen pizza, but my daughter also just told me when she returned home from work today that she will take me to Maryland tomorrow to purchase some HRI frozen pizzas. If you want to save yourself the bother and expense of sending me a HRI frozen pizza that is fine with me.  I will also check and called the supermarkets in Maryland that are supposed to be selling frozen HRI pizza since you told me of your experience. 

I am excited about tasting a frozen HRI pizza and also being able to really see what there crusts are like.  Do you or anyone have any suggestions about what kind of HRI frozen pizzas to purchase?  I think the closest supermarket that sells the HRI frozen pizzas is about 73 miles away from where I live.

Norma
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #405 on: March 15, 2013, 05:47:27 PM »
The photos show right after the dough ball was balled and also how the dough ball looked when I came home today.

Norma
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Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #406 on: March 15, 2013, 06:49:36 PM »
Bob,

That is strange and interesting that you discovered that all of the grocery stores in your immediate area have stopped selling HRI frozen pizzas.  Glad to hear you could get some.   ;D

I sure appreciate it that you are willing to send me an HRI frozen pizza, but my daughter also just told me when she returned home from work today that she will take me to Maryland tomorrow to purchase some HRI frozen pizzas. If you want to save yourself the bother and expense of sending me a HRI frozen pizza that is fine with me.  I will also check and called the supermarkets in Maryland that are supposed to be selling frozen HRI pizza since you told me of your experience. 

I am excited about tasting a frozen HRI pizza and also being able to really see what there crusts are like.  Do you or anyone have any suggestions about what kind of HRI frozen pizzas to purchase?  I think the closest supermarket that sells the HRI frozen pizzas is about 73 miles away from where I live.

Norma
Ok Norma, sounds great...a nice 'lil trip to spend time with your daughter. Just post up here if ya'll for some reason are not able to go to Maryland.
As for suggestions, maybe try the 3 different ones I was going to send.   Their "traditional" pepperoni and sausage, the "ultra thin" sausage pie and a new one I just discovered that they are calling  "Signature"...never seen this one before, it looks like their regular crust but the box says "Signature" and "Meat Lovers" on it. It is topped with "sausage,uncured pepperoni, uncured bacon". Interesting.  I hope you score cause I wanna eat that bad looking boy!   :drool:
Have a fun safe trip Norma.  :chef:

Bob
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #407 on: March 15, 2013, 08:34:30 PM »
Ok Norma, sounds great...a nice 'lil trip to spend time with your daughter. Just post up here if ya'll for some reason are not able to go to Maryland.
As for suggestions, maybe try the 3 different ones I was going to send.   Their "traditional" pepperoni and sausage, the "ultra thin" sausage pie and a new one I just discovered that they are calling  "Signature"...never seen this one before, it looks like their regular crust but the box says "Signature" and "Meat Lovers" on it. It is topped with "sausage,uncured pepperoni, uncured bacon". Interesting.  I hope you score cause I wanna eat that bad looking boy!   :drool:
Have a fun safe trip Norma.  :chef:

Bob

Bob,

Thanks so much for all you did!  ;) I will post if I donít get to go tomorrow.  I called one Harris Teeter in MD since they were listed on Home Run Innís website, but they didnít carry the Home Run Inn frozen pizzas.  I called the next one and they did say they carry the HRI frozen pizzas, but they only have 4 varieties.  I didnít ask what the 4 kinds were, so I donít think I am going to have as many kinds of frozen HRI pizzas to pick from like you did.  All of the ones you chose sure sound great.  :P 

My daughter will almost have to drive to Washington, DC just to get me some frozen HRI pizzas.  I know that sounds crazy but she did drive to Mellow Mushroom in DC before for me to try their pizza. 

Thanks for saying to have a fun trip.

Hope you post the pictures of your HRI frozen pies when you bake them.  I would be interested in seeing what they look like.

Norma
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #408 on: March 15, 2013, 08:40:25 PM »
This post is dedicated to Peter that helped me understand how to make this crust and pizza.  :chef: I followed Peterís instructions this time.  :angel: I sure donít know how I did, but the crust and pizza were delicious.  The rim crust was so flaky that when I pinched it with my tongs after the pre-baked it want to crumble.  There seemed like they were layers and even the middle of the undercrust just melted in my mouth.  I sure never though I would taste a crust like this. 

I used the same weights for the sauce, mozzarella and pepperoni as my last attempt and also used the same brand of sauce, mozzarella and pepperoni.

I did have a problem with my camera though.  I never turned on the flash since it is a fairly new camera and somehow must have turned it on mistakenly to stay on.  A lot of the pictures then became too bright, so I had to delete them.  I finally got a big glass of wine and tried to figure out why the flash was going on in each picture.  I did get it turned off, but that was when the pizza was in the oven.  Now after I tasted the pizza it is on to another big glass of wine.  Hope I donít post something weird tonight from drinking too much wine.  :-D

Norma 
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Re: Home Run Inn Success and Final Formulation
« Reply #409 on: March 15, 2013, 08:43:59 PM »
Norma
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Re: Home Run Inn Success and Final Formulation
« Reply #410 on: March 15, 2013, 08:46:32 PM »
Norma
« Last Edit: March 17, 2013, 08:07:22 PM by Steve »
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Re: Home Run Inn Success and Final Formulation
« Reply #411 on: March 15, 2013, 08:48:39 PM »
Norma
« Last Edit: March 17, 2013, 08:08:41 PM by Steve »
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Re: Home Run Inn Success and Final Formulation
« Reply #412 on: March 15, 2013, 08:50:27 PM »
Norma
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Re: Home Run Inn Success and Final Formulation
« Reply #413 on: March 15, 2013, 09:25:02 PM »
Norma,

That is a very tasty looking pizza. A few more tries and you will have a clone with most of the characteristics of an HRI pizza. It will also be interesting to see how you react to the real HRI frozen pizzas if you are able to find them.

The YouTube video that seems to best show how to form the rims of HRI skins is the one in Reply 223 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg241313/topicseen.html#msg241313. Note, in particular, how the rim is formed by moving the fingers in opposite directions around the perimeter of the pizza.

Maybe you have already indicated, but how did you prepare the dough and what temperature did you use to bake the pizza? And did you experience any problems in making the dough or pizza? I was somewhat surprised at the amount of crust coloration you got. In my oven, with my deconstructed and reconstructed HRI frozen pizzas, I did not get that degree of coloration.

Peter

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Re: Home Run Inn Success and Final Formulation
« Reply #414 on: March 15, 2013, 10:34:27 PM »
Norma,

That is a very tasty looking pizza. A few more tries and you will have a clone with most of the characteristics of an HRI pizza. It will also be interesting to see how you react to the real HRI frozen pizzas if you are able to find them.

The YouTube video that seems to best show how to form the rims of HRI skins is the one in Reply 223 at http://www.pizzamaking.com/forum/index.php/topic,6112.msg241313/topicseen.html#msg241313. Note, in particular, how the rim is formed by moving the fingers in opposite directions around the perimeter of the pizza.

Maybe you have already indicated, but how did you prepare the dough and what temperature did you use to bake the pizza? And did you experience any problems in making the dough or pizza? I was somewhat surprised at the amount of crust coloration you got. In my oven, with my deconstructed and reconstructed HRI frozen pizzas, I did not get that degree of coloration.

Peter

Peter,

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. 

Norma
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Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #415 on: March 15, 2013, 10:41:47 PM »
FWIW...the frozen pies I was able to get at the next town over from me came from a Harris Teeter.
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Re: Home Run Inn Success and Final Formulation
« Reply #416 on: March 15, 2013, 11:06:05 PM »
FWIW...the frozen pies I was able to get at the next town over from me came from a Harris Teeter.

Bob,

Thanks for telling me that the frozen HRI pies you were able to purchase were from a Harris Teeter too.  I think there are a lot of Harris Teeter's, but I have never been in any.

Norma
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Re: Home Run Inn Success and Final Formulation
« Reply #417 on: March 15, 2013, 11:15:13 PM »
Bob,

Thanks for telling me that the frozen HRI pies you were able to purchase were from a Harris Teeter too.  I think there are a lot of Harris Teeter's, but I have never been in any.

Norma
Yep, they are very nice stores Norma but a bit of what they call "high end" I guess? The multi-grain tofu folks.  :)
But hey, I was shocked when I saw a frozen Genio's East (famous Chicago pizzeria" DD pie there. It was good but not for someone who can make them at home. I'm glad I tried it though.... :pizza:

Bob
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Re: Home Run Inn Success and Final Formulation
« Reply #418 on: March 15, 2013, 11:19:39 PM »
Yep, they are very nice stores Norma but a bit of what they call "high end" I guess? The multi-grain tofu folks.  :)
But hey, I was shocked when I saw a frozen Genio's East (famous Chicago pizzeria" DD pie there. It was good but not for someone who can make them at home. I'm glad I tried it though.... :pizza:

Bob

Bob,

If they are "high end" supermarkets, I won't be purchasing too much there if stuff is pricey.

Good to hear you were able to purchase the famous DD pie there.  At least it was a good experience to try it.

Norma
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Re: Home Run Inn Success and Final Formulation
« Reply #419 on: March 15, 2013, 11:28:14 PM »
Bob,

If they are "high end" supermarkets, I won't be purchasing too much there if stuff is pricey.

Good to hear you were able to purchase the famous DD pie there.  At least it was a good experience to try it.

Norma
Oh no, don't worry...pizza prices were great. Most everything I got was on sale too.
I meant like for things around the deli and butcher counter...you can tell they cater to people wanting "special" brand this and that type products.
I also got some Ellio's frozen pizza squares...seen folks saying good things about those over on Serious Eats...we'll see. ;)

Bob
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Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #420 on: March 16, 2013, 08:16:39 AM »
Oh no, don't worry...pizza prices were great. Most everything I got was on sale too.
I meant like for things around the deli and butcher counter...you can tell they cater to people wanting "special" brand this and that type products.
I also got some Ellio's frozen pizza squares...seen folks saying good things about those over on Serious Eats...we'll see. ;)

Bob

Bob,

Good to hear the pizza prices were great.  8) I understand now what you meant that you can tell they cater to people that want special products.  I think our local supermarkets sells those Ellioís frozen pizza squares too, or at least they did.  I remember purchasing them for my children many years ago and thought they were good at that time.  I still also recall my first pizza making adventure when I was a teen.  A girlfriend of mine was Italian and an Italian neighbor lady next door to my girlfriend made great pizzas at home.  I watched her and tried to duplicate what she did at my home.  My attempt was sure a mess and at that time I had flour all over my motherís kitchen.  No wonder my mother doesnít want me to mess around with flour too much anymore in her kitchen.  :-D That was the end of my pizza making attempts (except for boxed pizza mixes) until I found this forum.

Norma
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Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #421 on: March 16, 2013, 09:15:15 AM »
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. 
Norma,

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.

Peter
« Last Edit: March 16, 2013, 09:51:03 AM by Pete-zza »

Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #422 on: March 16, 2013, 10:45:01 AM »
Norma,

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.

Peter

Peter,

Thanks for suggesting to use my home stand mixer or food processor the next time I make an attempt on a HRI dough.  I can understand that using one those mixing devices would give a more robust dough with a more fully developed gluten structure.  I didnít think of the salt also helping to strengthen the dough more because of the aggressive knead, but that makes sense.  I can understand too that when it is time to form the rim it would stay upright longer. 

Thanks for posting why you thought my finished baked pizza weight of 791 grams was in the ďzoneĒ.  I see now that the weight of my pizza was in line with your numbers. 

I also didnít think about when a typical HRI goes though those two steps in the bake that perhaps there arenít 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.  I will try a shorter pre-bake in my next attempt.  I knew my bakes times were probably off, but really wasnít sure what to do.

Norma
Always working and looking for new information!

Offline Chicago Bob

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Re: Home Run Inn Success and Final Formulation
« Reply #423 on: March 16, 2013, 05:58:25 PM »
FWIW,   this is only an opinion....
Over the past week I have baked 3 HRI frozen pizza's. Not only do I find the taste to be quite bland compared to the last time I had this frozen product(aprox. 2 yrs. ago) but these pizza's are also difficult to bake. Following the package directions got me an overly crisp crust and the rim was just about rock hard. Read somewhere that a defrosted pie will bake up nicer....was a 'lil better but rim was still lifeless and very hard. Pizza #3 was baked on a thick anodized hard coat cutter pan for half of rec. time and then moved to top rack without the pan....this turned out well I must say...but it was still very bland tasting. And I'm talking about a pizza with several toppings on it....it's as if it sapped the flavors right out of my toppings and left me wondering where that good 'ole HRI crust flavor went to. Extremely disappointing and I am done with this product.

The Loo's doctored dough I made before these Frozen HRI product trials was waaay better. And thanks to Norma's recent attempts here at this great pizza I have some tricks up my sleeve that I believe will help get the cloning close to fruition. I'm watching her closely; and, of course, Peter's great guidance/observations. You haven't heard the last from me on this one.  8)

But dang...sure wish this style of pizza wasn't so rich and filling(supposed to be on a diet right now ::) )
Each night my dog looks at me like...."are you sure you meant to give me this many scraps dad? "   :-D

Bob
"Care Free Highway...let me slip away on you"

Offline CDNpielover

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Re: Home Run Inn Success and Final Formulation
« Reply #424 on: March 16, 2013, 06:05:12 PM »
^i also find the frozen pizzas bland...  i would not buy them again.