Author Topic: Home Run Inn Success and Final Formulation  (Read 113290 times)

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Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #50 on: January 11, 2009, 11:35:29 AM »
Thank you Peter.
The calculations are really what I needed!
Since I know I have that dough right I will use the 10" Cutter and one of the 9 inck black buster and report back
I will use the 14 " for the Chicago thin that calls for a par bake like I did with the cracker.
The screen thing mays good sense as it is very oily.

As I mentioned I have a really nice thick Turkey Chili going. This may work  ??? Chili Pie. I'll post picif I go for it. Kinda like  your beakfast pie. I will use the last 9" deep dish and the left over crust chicago style the dough up the side dump it in cheddar on top and see what I get. How bad can it be? A lot of people serve it in a bread bowl right?
John
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Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #51 on: January 11, 2009, 03:00:31 PM »
It's pizza day in your house, eh John?  I'm watching the football games and the Giants are struggling against the Eagles.  Good time to make pizza.  The sauces for most any Chicago thin and the HRI are usually a thinner sauce and not chunky.  But I often use the 6 in 1 undrained right out of the can with added spices and flavorings.  Using the immersion blender would probably do a nice job.  The HRI does not call for a par baking nor docking but with the thin crusts that I've been doing recently (with semolina) I've been doing both.  Which recipe besides the HRI are you doing?  Looking forward to seeing your results.                                      --BTB

Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #52 on: January 11, 2009, 03:07:16 PM »
Yes BTB
Wireless is great on the couch. I am doing the 1st post here on this Final thread.
Yes Giants are up 11-10 right now but eagles on the move this is Giant country so hoping for the best
Pizza and chili ,comfort food win loose or draw ;)
Thanks again
John
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Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #53 on: January 11, 2009, 08:04:03 PM »
Sorry, John, I'm the last to reply to your questions.  BTB was right about the smooth sauce, a puree job with an immersion blender is all I use for that.  Docking isn't necessary.  The high oil content doesn't allow much oven spring to occur.  Toppings go under the cheese on Chicago style thin pies, however, HRI has one exception - pepperoni, that goes on top.  Build up a nice rim and top it right out to that rim.  I cook mine on a black perforated disk.
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Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #54 on: January 12, 2009, 09:31:53 PM »
LOO Loo what can I say another wonderful recipe. Loved it! again! It was a real HOME RUN!
Very oily dough but I had no problems working with it. I made 2 types and only 1 mess  :) so I used ADY and put it right in fridge and I did an overnight rise 20 hrs. then about 4 hrs room temp. actually cheated a bit with warm 90 degree oven to shoot for 1/2 time pizza.
I don't have a 14" cutter pan but it is on order, so I rolled the warm dough out to about 16" placed the 14" deep dish on top upside down and cut with the pizza cutter around the pan about 3/4" outside the pan.  Used this same procedure for the DKM Cracker crust. see pic #1 a pretty good circle, Using the roller I placed it in the pan and par baked just enough to see some movement. only 2-3 min. I took it out applied the sauce which was 6 in 1 with basil, oregano, Italian spices, touch of evoo pepper, salt, crushed red pepper and a good shot of the immersion blender.
I placed the topping close to the edge as recommended. I used about 6 3/4 oz sauce topped with what I thought was a lot of very very lightly cooked sweet Italian Sausage, but the pictures I posted here told me it was just right. Then a 50/50 mixture of Block Whole milk Sorrento mozzarella, and Biazzo Part Skim Mozzarella. I had found a new grater in the back of the cabinet that made a larger piece/shred (also see prepared pic) which I really liked. I also had 2 nice slices of Provolone kicking around so I just used my kitchen scissor and cut the up at the same thickness as the shred and mixed them in. A little shake of oregano right on top ( I saw this comment somewhere here)
Baked at 450 on middle rack for around 10 min.
Nice flavor on these corn oil crusts I love the texture and taste. Flashbacks of the Deep Dish from a few weeks ago.
I know you cant taste it but it sure looks like I got close to what you presented here in this HRI Post
Can I mail order this one to see how did?
Thanks again
John C
« Last Edit: January 13, 2009, 11:32:23 AM by JConk007 »
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Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #55 on: January 12, 2009, 09:46:58 PM »
Touch of cornmeal on bottom per BTB. Cooked nice with a golden brown crust and sliced family style :pizza: I really like the biscuit texture of these doughs
« Last Edit: January 13, 2009, 07:43:20 PM by JConk007 »
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Offline Mad_Ernie

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Re: Home Run Inn Success and Final Formulation
« Reply #56 on: January 13, 2009, 09:59:57 AM »
Nicely done, John, and some good pics.  :) :pizza:

I am not surprised you mentioned some flashbacks to the deep dish pizza as Home Run Inn and some other establishments in Chicago use a very similar dough in terms of ingredients.  Mainly they just handle it differently for a somewhat different final product.

Love the experiments.  I am itching to try a Chicago deep dish recipe soon, maybe Loo's or BTB's.  This all has me homesick  :'(
Let them eat pizza.

Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #57 on: January 13, 2009, 10:13:13 AM »
Excellent job, John.  Great pictures, too.  You are getting to be a real pro at this.  I like the way you cut the pizza in traditional Chicago thin crust fashion, too.  I don't remember them doing that when I was last in New Jersey.  Yes, you're making me hanker for making another pizza in the next few days.     --BTB

Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #58 on: January 13, 2009, 10:15:50 AM »
Thanks all,
Monkey See, Monkey Doo ;)
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Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #59 on: January 13, 2009, 11:48:10 AM »
That looks like it came out really nice, John.  Your efforts here have been noticed and we'd like you to move to the head of the class!  :chef:
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Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #60 on: January 13, 2009, 12:33:16 PM »
Loo,
Thanks but Only if that seat in front includes a mail order Malnatis so I can sample the real deal  ;D
If not I will hang back and try a few more Any other suggestions from your recipe book?
I do volunteer to keep on trying.
John
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Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #61 on: January 13, 2009, 01:10:46 PM »
Baked at 450 on middle rack for around 10 min. 

Do I understand you correctly . . . you par baked the crust, afterwards dressed it with all the toppings and then put it straight onto the oven rack in the middle of the oven?  Not back into the pan?  That's what seems to appear from your one picture.   ??? --BTB

Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #62 on: January 13, 2009, 01:23:24 PM »
No just  par bake for only 2 min place toppings see pic. #03653 dreesed in the pan, then back in oven never out of the pan I may have placed pan on the brick at some point (I had a lot going on,plus the giants game, plus the wine) removed from pan only to cut What you are seeing is the finished pizza on the cooling rack (for cookies) I use to prevent the moisture from softening the crust
Jc
« Last Edit: January 13, 2009, 03:44:45 PM by JConk007 »
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Offline BTB

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Re: Home Run Inn Success and Final Formulation
« Reply #63 on: January 13, 2009, 01:46:13 PM »
Ok, gotcha.  Still a beautiful looking pizza.    :D

Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #64 on: January 13, 2009, 01:50:46 PM »
John,

Since Loo did not talk about pre-baking the crust, was there a reason why you did so?

Peter

Offline JConk007

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Re: Home Run Inn Success and Final Formulation
« Reply #65 on: January 13, 2009, 02:13:43 PM »
Peter,
I think just because it was information overload.The other pizza I will post tonight did call for par bake and the cracker called for par bake and someone at some time mentioned " make sure you par bake" so I think it must have stuck in my head? Only 2  min but and dough was still quite raw I understand your question why didn't I follow the recipe? I am a newbie and guess I just did not trust the crispness of the crust if I did not par bake? Next time I will try no par to build some confidence in my pizza making ability and the wonderful resources available from the members here.
John
« Last Edit: January 13, 2009, 03:45:40 PM by JConk007 »
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Offline bennychuck

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Re: Home Run Inn Success and Final Formulation
« Reply #66 on: February 03, 2009, 03:37:35 PM »
Hello, I'm new to this forum, but an avid pizza aficionado lately.  This may seem like a silly question, but there's part of this recipe that's confusing to me.  There was a little talk about yeast damage per BTB's posts earlier in this thread.  I always thought that yeast needed sugar present in order to "bloom," and most recipes I see call for adding some sugar in the beginning of the process to proof the yeast.  Are you guys adding a tough of sugar to the dissolved water/salt mixture in order to proof the yeast, or is the yeast just meant to feed on the natural sugars in the rest of the ingredients? 


Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #67 on: February 03, 2009, 08:20:52 PM »
is the yeast just meant to feed on the natural sugars in the rest of the ingredients? 

DING! DING!! DING!!!  You got it.  Some sugar is used in a lot of recipes but isn't present in this one.

Welcome to the board.

Loo
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Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #68 on: February 03, 2009, 11:10:42 PM »
Hello, I'm new to this forum, but an avid pizza aficionado lately.  This may seem like a silly question, but there's part of this recipe that's confusing to me.  There was a little talk about yeast damage per BTB's posts earlier in this thread.  I always thought that yeast needed sugar present in order to "bloom," and most recipes I see call for adding some sugar in the beginning of the process to proof the yeast.  Are you guys adding a tough of sugar to the dissolved water/salt mixture in order to proof the yeast, or is the yeast just meant to feed on the natural sugars in the rest of the ingredients? 

bennychuck,

Sometimes yeast producers will tell you to add a bit of sugar to the water in which ADY is rehydrated to give the yeast a head start. However, that isn't an absolute necessity. As sugar is released from the starch by the action of enzymes, there will be plenty of sugar to feed the yeast during the fermentation period. As for rehydrating the ADY in water along with salt, my practice is to rehydrate the ADY in water without the salt, even if the salt was first dissolved in the water. Modern yeast species are quite hardy and can better tolerate salt than the older forms of yeasts but I don't take the chance that having the ADY in salted water for about 10 minutes will impair the performance of the yeast.

Peter

Offline bennychuck

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Re: Home Run Inn Success and Final Formulation
« Reply #69 on: February 04, 2009, 04:55:49 PM »
Thanks for the quick replies.  I think I'm going to give this a shot this weekend.  I grew up in the South Bend, IN area, and before I moved west in '04, I used to be able to buy refrigerated (not frozen) HRI take and bake pizzas at the supermarket.  I've since found the frozen ones out this way, but they just aren't quite the same.  With any luck I'll be reproducing one of my favorite crusts in just a couple short days. 

There was another pizza joint in South Bend that I used to frequent quite often called Barnaby's.  It's my understanding that there's also locations around the Chicago area, but also that each location seems to have a slightly different recipe.  The South Bend location(s) are pretty popular amongst Notre Dame fans.  Anyone else familiar with this crust?  Another one of my favorite thin varieties. 

Offline bennychuck

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Re: Home Run Inn Success and Final Formulation
« Reply #70 on: February 09, 2009, 01:27:56 PM »
Ok, so I tried this one out yesterday.  I followed the recipe exactly, except, I tried out a thickness factor of .12.  I used a 14" dark round pizza pan.  If I do this again, and I might even do it again today, I would probably par bake this crust for a couple minutes, unless I were using a perforated disk, as was discussed earlier in this thread.  It was still quite tasty though, and we ate the crap out of it.  Anyway, here's some pics:

Offline nikelbee

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Re: Home Run Inn Success and Final Formulation
« Reply #71 on: February 11, 2009, 10:05:28 AM »
Hi everyone

Thank you for the recipes and tips. All your fotos look fantastic. Certainly inspired me to try my own version of HRI. I've made the dough and after the first two hours was pleased to see it had risen. However, it doesn't appear stiff, dry or bitty at all, as the recipes mentions. It is quite the opposite, and while not runny, it certainly is very soft - think play-do consistency. I've put it back in the warm oven for two more hours, but does anyone have any suggestions on how to improve my dough? I tried the recipe listed on Chowhound, which seems to be the same one on here but with measurements rather than formulas.

That is: 3 cups of flour, 1 of water, 2/3 of corn oil and 1 teaspoon of salt and yeast. I'm a bit inexperienced at making pizzas, but any help would be appreciated.


Thanks! :D

A hopeful newbie

Offline loowaters

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Re: Home Run Inn Success and Final Formulation
« Reply #72 on: February 11, 2009, 10:47:14 AM »
...but does anyone have any suggestions on how to improve my dough? I tried the recipe listed on Chowhound, which seems to be the same one on here but with measurements rather than formulas.

That is: 3 cups of flour, 1 of water, 2/3 of corn oil and 1 teaspoon of salt and yeast. I'm a bit inexperienced at making pizzas, but any help would be appreciated.

Welcome to the board. 

Volume measurement are tough to gauge because we don't know how much flour is in those three cups but if it's less than one pound (which I'm guessing it is) your hyrdration is getting up over 50%, and possibly approaching 60%, which will make for a wet dough with all that oil in it as well.  Add some flour until it seems more workable this time and next time back off some of the water.  Get a scale and you'll be set. :chef:
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Offline bennychuck

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Re: Home Run Inn Success and Final Formulation
« Reply #73 on: April 18, 2009, 01:49:45 PM »
has anyone tried making this recipe with wheat flour?  that's just what's listed on the hri frozen boxes.  this is an awesome recipe, and i make it all the time, but it does seem like it's missing something in comparison to the actual hri product, and i had noticed the discrepancy in the ingredients.  i've been having some troubles getting this crust to crisp up the way i like it, but i think putting the pan in contact with a pizza stone, or maybe even doing it on parchment paper right on the rack would take care of that.  any thoughts?  tried par-baking the last time for 2-3 minutes, but got similar results to previous attempts. 

Offline Pete-zza

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Re: Home Run Inn Success and Final Formulation
« Reply #74 on: April 18, 2009, 02:05:16 PM »
has anyone tried making this recipe with wheat flour?  that's just what's listed on the hri frozen boxes. 

bennychuck,

The term "wheat flour" is a broad term used to cover just about any flour made from wheat grain. It's a catch-all term used in ingredients lists, in part to conceal the actual form of flour.

Peter