The HRI dough ball wasn’t warmed-up very long. It was just put into my Hatco Unit until the chill was taken off of the dough ball. The dough ball when rolling into a skin was cooler in the middle of the dough. The skin wanted to become a little extensible when transferring it to the disk after docking the skin. After trying to flute the rim it wanted to flop over in some places, so the skin on the disk was put back into the pizza prep fridge to firm up the rim some. I also saw the dough want to slump some in the holes of the disk near the edges. The rim was firmer after it cooled more, but when doing the pre-bake it still wanted to slump a little in some places. That was tried to be fixed by using tongs to straighten up the fluted rim in a couple of places while the skin was pre-baking. I used 2 screens and a perforated aluminum disk besides the dark disk to try the pre-bake. I think I used too many screens because the rim of the crust was browning quicker than the bottom.
The sauce, cheese and pepperoni were then applied after the pre-bake skin was taken out of the oven and the pizza just went back into the oven on the one dark disk after the ingredients were applied. There still wasn’t much of any bottom crust browning when the toppings looked like they were almost finished baking, so the pizza was taken off of the disk and baked right on the deck.
The pizza was very tasty, and the rim crust was flaky, but the bottom crust didn’t have the layers it should have had. Steve also liked this attempted HRI pizza when he doesn’t normally like thin crust pizzas. The bottom crust was easy to eat and was somewhat flaky in texture as was the rim crust.
I was also somewhat surprised that the amount of IDY used didn’t make the dough ferment more.
I wonder how to really mix this high amount of corn oil with the water and flour and sure don’t know if I am trying it right. In this article by Tom Lehmann http://www.pizzatoday.com/magazine/2013-march-dough-doctor?A=SearchResult&SearchID=3880899&ObjectID=6164617&ObjectType=35#.UUmTJRzqlp4
Tom in the question about “weather influencing the amount of water added to the dough“, Tom says that if the mixer is stopped that might affect some of the flour absorbing the oil.. That portion of the flour will not create gluten as the dough is mixed, thus creating a dough that may appear to be softer. Tom also says the best way to eliminate that problem is to use what he refers to as a delayed oil addition mixing method. That allows the flour to fully hydrate before the oil is added. I wonder if that also applies when a lot of corn oil is in a dough like HRI.
Tom Lehmann also mentions about the same thing about when to add oil in this article near the end of the article, but the oil amount is not nearly as high as what I have been adding to the water. http://www.pizzatoday.com/magazine/2009-november-dough-doctor?A=SearchResult&SearchID=3880929&ObjectID=6242961&ObjectType=35#.UUmWzRzqlp4
Tom also discusses something along similar lines at http://www.pizzatoday.com/magazine/2011-june-dough-doctor#.UUmZJBzqlp4
which might include not have a combined water and oil amount of more than 56 to 60 percent, but I don‘t know if that apples to a HRI dough. I know my water/oil ratio is higher than 56 to 60 percent.
I am wondering if a delayed oil addition (maybe in trying to drizzle the corn in after first mixing the other ingredients) might be better for a HRI dough. I am having some confusion as what to try. I think my oil/water ratio might be too high, or either I might not be mixing right, or enough.
Since I never really ate a fresh HRI pizza I don’t know really what is going on in the taste, looks and texture of my HRI crust.