Author Topic: Home Run Inn Success and Final Formulation  (Read 112444 times)

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Offline buzz

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Re: Home Run Inn Success and Final Formulation
« Reply #150 on: August 20, 2010, 10:19:05 AM »
I tried this out with the following recipe:

1 cup AP

7 TBS water

4 TBS extra light olive oil

1 tsp fast-rise yeast

1 tsp Kosher salt

1/4 tsp sugar

I didn't have any corn oil, but I was curious about the resulting texture. I think you have nailed the HRI formula! Even with the olive oil, it was very close, so I will try it again with corn oil. I used a blend of Frigo and Stella mozzarella, which seemed to mimic the taste.

Great job of figuring it out!


Offline orlando pizza man 1

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Re: Home Run Inn Success and Final Formulation
« Reply #151 on: August 24, 2010, 07:51:31 PM »
buzz: Your recipe sounds quite good, about what size pizza does it make? About how thick is it as well?? Anxious to try your recipe vs. loo's which i think is very good. Have had great results with it. Look forward to your reply. Thanks very much!

Offline buzz

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Re: Home Run Inn Success and Final Formulation
« Reply #152 on: August 24, 2010, 08:06:03 PM »
It makes a 12-inch pizza. I roll the dough out and press it into a cutter pan (pretty thin--maybe 1/8 inch, but it rises up pretty well--I don't dock my dough, either). I tried the corn oil but found that I liked the extra light olive oil better, but I will re-try to see. I found that with all the oil (making the dough heavy), I got a better rise by proofing the fast-rise yeast first--it rose very nicely in two hours (as opposed to about 4 with the non-proof method). For the first try I did two rises.

I found that the combination of Frigo and Stella mozzarellas (about 75% Frigo and 25% Stella) came out very authentic to the HRI taste, but this could be the result of getting the cheese very toasty!

Let me know how you do!

Offline DTJunkie

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Re: Home Run Inn Success and Final Formulation
« Reply #153 on: September 16, 2010, 12:56:22 PM »
Hey guys, this is my first attempt at the Home Run Inn Style pizza. I did not use as much oil as the other recipes, 15% compared to like 21%. I opted for less oil since the dough leaks oil sometimes when I make deep dish. I did not want it like that for the thin crust, but I will consider using more oil anyways next time since I did not like the taste of my crust. The crust was disappointing, kind of doughy in taste. What can I do to make it taste more like Home Run Inn or Chicago style crust? I used at pizza stone at 450 degrees for about 15 minutes and I guess that was too long since the crust was slightly hard. What times are ideal to cook the crust and to cook the sausage?

« Last Edit: September 16, 2010, 01:08:45 PM by DTJunkie »

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #154 on: September 16, 2010, 08:33:11 PM »
Truthfully DTJunkie, what you made isn't even close to the recipe posted at the start of this thread.  You've reduced the oil by nearly 40% from what is called for.  Not that the formula you put together can't make a good pizza, it would probably be quite good for a standard thin crust pie.  Try using 185g of that dough for a 12 or 13" pizza and you'd probably like it just fine.  That difference in oil will make a huge difference in taste.  Try using a little classic olive oil in the formulation too for a little different flavor if you like. 

I'm not sure what you mean by "leaks oil".  Is this in the rise?  Cold rise?  Fridge rise?  Room temp?  Or in the bake?  Did you cook directly on the stone?  450 is a little low for use with a stone, IMO.  I like to heat it as high as I can (550) for about 45 minutes and then cook at a lower temp once the pie goes in, say 475 or 500. 

Raw sausage should cook just fine at these temps as long as it cooks long enough for the pie to look as good as the one you baked in that pic.  The cheese looks quite good. 

Loo
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Offline buzz

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Re: Home Run Inn Success and Final Formulation
« Reply #155 on: September 17, 2010, 09:50:33 AM »
Last night I tried another version of the HRI recipe and met with great success--as a matter of fact, about half an hour after gobbling up all the pizza (now I'm going to have to fast for a week), I walked into the kitchen and was greeted by that very distinctive Home Run Inn smell!

Here's the recipe I used for a 12-inch pizza--

1 cup Gold medal AP
7 TBS water
4 TBS Carapelli Extra Light olive oil
1 tsp fast-rise yeast
1 tsp Kosher salt
1/2 tsp sugar

(Although HRI lists corn oil on their ingredients list, I find that the extra light olive oil makes a richer, more flavorful result)

I put all in the bread machine and let it mix for 3 minutes, then knead for 7 minutes. The result is a fairly sticky dough, so I kneaded the ball with some bench flour for about 30 seconds, then oiled it up and let it rise in a slightly warm oven for 4 hours (the oil makes it a heavy dough, so it takes longer to rise). Beautiful rise! Then I punched it down and let it rest for about 15 minutes, after which it was so pliable that I could stretch it out by hand quit thinly in a 12-inch cutter pan.

For the sauce I used Tomato Magic ground tomatoes, and for the cheese, a Sargento shredded Mozzarella/Provolone combo (I think this is the secret, because in my previous attempts I only got a modicum of the HRI smell, and this time--wow!).

I like to use a large countertop oven, so I bake pizzas at 450 covered with foil on the lowest rack until the bottom starts to take on color, then move it to the upper rack uncovered where the top cooks very quickly.

It tasted just like HRI--and even looked like HRI!

Amazing!


parallei

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Re: Home Run Inn Success and Final Formulation
« Reply #156 on: October 03, 2010, 01:06:45 AM »
A change in the weather makes it O.K. to use the kitchen oven and do a Loo's HRI.

No high heat, fancy pants mixers or flours here >:D


Offline norma427

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Re: Home Run Inn Success and Final Formulation
« Reply #157 on: October 03, 2010, 08:52:12 AM »
A change in the weather makes it O.K. to use the kitchen oven and do a Loo's HRI.

No high heat, fancy pants mixers or flours here >:D



parallei,

Your pizza looks delicious!   :)  Great job.

Norma


Offline Bluesology

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Re: Home Run Inn Success and Final Formulation
« Reply #158 on: October 08, 2010, 10:31:39 PM »
I made this tonight and it came out awesome.  Nice job on the formulation.  I also wanted to compliment you on your idea with the oven and the warm water.  I periodically took the pan of water out of the oven and heated it up to almost boiling.  It was a great solution for creating a proof box in the home.

Chad


Offline the_dude

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Re: Home Run Inn Success and Final Formulation
« Reply #159 on: December 02, 2010, 04:33:13 AM »
This pizza looks great and I'm going to give it a shot.

I'll follow Loo's recipe as much as possible, but I've got to do a hand-knead and an overnight rise. I'll gladly take any advice on any mods to Loo's directions. I'm mostly concerned with hand-knead time and when to punch down the dough. Should I let it rise a couple hours before the fridge? Plus, I'm making two 14" pies and I'm curious when I should divide the dough into two balls. Also, would EVOO be a bad idea in place of the corn oil or the ELOO Buzz prefers? (I'm actually making these pizzas for guests visiting from Italy, so they might prefer an olive oil flavor and EVOO is all I have.)

Thanks in advance for any advice!

Jeff

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #160 on: December 02, 2010, 05:56:16 AM »
Jeff, your hand knead, depending on how aggressively you hand knead, I'd say should be in the 8-10 min. range.  Let it rise to double in size once as a bulk and then portion before fridge.  That's just easier than doing it after the fridge rise, I've found.  Portioning and re-balling cold, or even cool, dough is a pain.

Don't use EVOO.  In that amount it would be awful!  If you'd want to replace a small amount of the oil, say 5-10% of the total oil, with EVOO that could work but classic olive oil is still the better option. 

Good luck.

Loo
Using pizza to expand my waistline since 1969!

Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #161 on: December 02, 2010, 07:42:44 AM »
Last night I tried another version of the HRI recipe and met with great success -- as a matter of fact, about half an hour after gobbling up all the pizza . . . I walked into the kitchen and was greeted by that very distinctive Home Run Inn smell!  . . . . It tasted just like HRI -- and even looked like HRI!
Buzz, we got to get you to reach for the camera next time and share that view of the pizza with the rest of us.  Sounds like a great tasting pizza.  I'm putting it on my "bucket list" to try.  I, too, like the taste and flavor of extra light OO.

                                                                                                     --BTB                  ;D

Offline buzz

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Re: Home Run Inn Success and Final Formulation
« Reply #162 on: December 02, 2010, 11:14:08 AM »
It usually doesn't last long enough to be photographed--lol!

I tried it again with 3 TBS oil and liked it better (but I heavily oiled the dough ball). The Sargento cheese seems to mimic HRI perfectly, but the mozzarealla-provolone blend might have a bit too much provolone. So I mixed in some more Sargento mozarella and this did the trick!

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #163 on: December 02, 2010, 08:04:39 PM »
When you guys use the extra light olive oil, are you replacing all the corn oil with it or just a large percentage?

Loo
Using pizza to expand my waistline since 1969!

Offline buzz

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Re: Home Run Inn Success and Final Formulation
« Reply #164 on: December 03, 2010, 08:36:24 AM »
I replace all the corn oil with the extra light olive oil. I find that the result is richer and more flavorful, and the olive oil isn't as unhealthy as corn oil. I'm assuming that HRI uses corn oil because it's cheaper.

Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #165 on: December 03, 2010, 08:53:35 AM »
I generally only use either corn oil or vegetable oil as the "base" oil, and I'm finding myself blending either of those oils with olive oil more and more.  And I'm also starting to lean more and more in favor of having the olive oil in a larger proportion (of the oil total).  And with the olive oil, it's generally regular OO or preferably the extra light version, which we really like the effect or light taste that it gives to pizza crusts.  It doesn't seem to make much sense, but I think I somewhat agree with Buzz that it makes it more richer and flavorful . . . in a different kind of way.  But in any event, we just like it's effect.  Now with my beer, I don't know about extra light . . .

Incidentally, there's a pizzeria down here in the Tampa Bay area that often gets the media No. 1 best pizza in the region award (i.e., Cappy's) and they surprisingly put in a lot of extra virgin olive oil into their dough.  It's pretty distinctive when you taste a bite, but it is pretty good.  They are famous for their neo-neapolitan NY style thin crust and Chicago Style deep dish pizza.  I prefer their Chicago Style deep dish, but being originally from Chicago, I don't remember any of the classic deep dish greats using EVOO, but it is good in the Tampa version . . . surprisingly.

                                                                               --BTB             :D

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #166 on: December 03, 2010, 10:41:50 AM »
Thanks BTB for the breakdown on that.  Regarding EVOO in the dough, Gino's East's formulation cites it in their ingredients breakdown.  For my Gino's clone (based on foodblogger's) I use it in a very small percentage.

Loo
Using pizza to expand my waistline since 1969!


Offline cup-o-pizza

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Re: Home Run Inn Success and Final Formulation
« Reply #167 on: December 04, 2010, 12:15:44 PM »
Hey guys,

I'm going to try this recipe very soon (I love HRI!).  I was just wondering which dough calculator Loo used to formulate the recipe on the first page of the thread.  I presume it was the Chicago dough calculator.  If so, what should I enter for the "how far up the sides" field?

Thanks,
Matt
Matt

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Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #168 on: December 04, 2010, 01:40:26 PM »
Matt, I actually devised this with my own spreadsheet but you could use the Expanded Dough Tool or the Deep Dish tool.  What I've adjusted to doing, and I don't think I've mentioned this before, is rollout one inch larger than my intended dimension.   You could use the Expanded Tool for that or try the DD Tool and use 1/2" or something on the side measurement.  That would give you a slightly thicker skin, though.

Loo 4
Using pizza to expand my waistline since 1969!

Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #169 on: December 04, 2010, 01:44:12 PM »
Matt,

I would use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html. It offers a lot more ingredients, including in the oil department in case you want to use a blend of oils.

Peter

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #170 on: December 04, 2010, 03:38:03 PM »
I should clarify that I roll out that extra inch with the purpose of rolling it back to make the rim.  Pretty big detail I left out.  Sorry.

Loo
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Offline cup-o-pizza

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Re: Home Run Inn Success and Final Formulation
« Reply #171 on: December 04, 2010, 06:37:41 PM »
Thanks Pete and Loo. That's helpful info!  My perforated anodized pan should be arriving at the end of next week. I'll give this recipe a shot next weekend.
Matt

Navin R. Johnson: "Oh, this is the best pizza in a cup ever. This guy is unbelievable. He ran the old Cup 'o Pizza guy out of business."

Offline the_dude

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Re: Home Run Inn Success and Final Formulation
« Reply #172 on: December 05, 2010, 05:22:08 AM »
Loo,

Thanks again for the recipe and advice. I used all corn oil and it came out great! The crust had that nice, "marbled" look to the underside like your original pictures. I really need to figure out how to set up my digital camera for better closeups because the ones I took didn't do it justice, and I was really surprised just how similar it looked to yours. I'd say it was 1/2 shade lighter as I had my stone 2/3 up in my oven. Having only deep-dish (45 min.) pies under my belt, I just didn't trust the top would "out bake" the bottom on the middle rack. I will heed your advice and use the middle rack the next time around, because that bottom crust can withstand the heat. Never having eaten an H.R.I thin crust, I was impressed with the results. Even though the dough ingredients are almost identical to my deep dish, the crust is much different. It has an almost "candied" quality to it, and with all of the corn oil and crispiness, you would swear it has cornmeal added to it. Really unique but excellent. I only wish I made three instead of two!

Jeff

Offline zitomj

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Re: Home Run Inn Success and Final Formulation
« Reply #173 on: October 16, 2011, 10:41:35 PM »
Here is a video showing the pizza being made in HRI restaurant.


Offline CDNpielover

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Re: Home Run Inn Success and Final Formulation
« Reply #174 on: October 20, 2011, 11:30:52 AM »
Hello everyone,

I'm going to try my hand at making a Home Run Inn pie this weekend.  I have to admidt that i've gotten a bit lost with all the different HRI threads on this site though...  Can anyone tell me if Loo's original post in this thread is the best formula for this dough?  Also, since i've never actually had HRI before, are there any other threads on this site that I should read for background info on HRI before I try and make this pie?

i've had GREAT success with V&N pies, loo's generic thin crust, Malnati's, Lehmann's NYC, hoping this one will be as sucessful!

Thanks!   :chef: