Author Topic: You have got to try this crust  (Read 772 times)

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Offline pythonic

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You have got to try this crust
« on: January 09, 2015, 10:06:52 PM »
AP flour
55% milk
5% oil (50% corn, 50% vegetable)
2% sugar
1.75% salt
.15% IDY

15 hr room temp rise, rolled to 1/8 inch thick, no dock.
Baked on stone (2nd rack) with convection at 475 for 4 mins then 2 more mins no convection, then slid screen under pie and baked for 4 mins longer.  It was great.  For some reason the crust is even better nuked in microwave later on.  Edges still nice and crispy.

Nate
« Last Edit: January 09, 2015, 10:09:53 PM by pythonic »
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Offline mudman

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Re: You have got to try this crust
« Reply #1 on: January 09, 2015, 10:40:53 PM »
Looks good . One thing, whole milk I assume?

Offline pythonic

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Re: You have got to try this crust
« Reply #2 on: January 09, 2015, 10:51:52 PM »
Looks good . One thing, whole milk I assume?

I used part skim for this.  Flavor was very good.  I believe that attributes to the mix of oil.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: You have got to try this crust
« Reply #3 on: January 09, 2015, 10:56:57 PM »
It's strange....I made this exact same dough about a week ago Nate, no kidding.  Well, used all veg oil cause I'm out of corn and I baked in cutter pan for about 12 minutes. It was funny, my gf's eye's brightened up when she took a bite an she said "this is a real good one Robert".  :-\

Pie reminded me of when I used to play around with milk powder.
« Last Edit: January 09, 2015, 10:59:48 PM by Chicago Bob »
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Offline pythonic

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Re: You have got to try this crust
« Reply #4 on: January 09, 2015, 11:00:34 PM »
It's strange....I made this exact same dough about a week ago Nate, no kidding.  Well, used all veg oil cause I'm out of corn and I baked in cutter pan for about 12 minutes. It was funny, my gf's eye's brightened up when she took a bite an she said "this is a real good one Robert".  :-\

I don't have a decent cutter pan yet so I bake them on stone to start.  The crust flavor was really good though.  The dough with all corn oil isn't what the pizza shops are doing.   I'm really starting to prefer sausage on my Chicago thins.  Sausage mushroom and sausage onion!  I recently picked up 5 lbs of Devanco brand italian sausage for $12 at RD and it's pretty good stuff.  They are based in Chicago.
« Last Edit: January 09, 2015, 11:03:45 PM by pythonic »
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Offline nick57

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Re: You have got to try this crust
« Reply #5 on: January 09, 2015, 11:54:18 PM »
Looks great! Since I like Chi town thins and St Louis/Imo's, I will be sure to make one of these soon. More flavor in the dough, I like.

Offline PizzaGarage

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Re: You have got to try this crust
« Reply #6 on: January 10, 2015, 12:44:01 AM »
Nothing like sausage and onion on a Chicago thin....

These look really nice and I do like milk in the dough.  Tom L. says 40% is where you get the flavor  at 55% how was the taste and texture?  I can't see it being too crisp, was it?

Brad

Online Pete-zza

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Re: You have got to try this crust
« Reply #7 on: January 10, 2015, 08:48:39 AM »
Nate,

Can you state the dough ball weight or the pizza size and thickness factor. That information will allow others to give your recipe a try without guessing.

Peter

Offline pythonic

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Re: You have got to try this crust
« Reply #8 on: January 11, 2015, 08:29:41 AM »
Nate,

Can you state the dough ball weight or the pizza size and thickness factor. That information will allow others to give your recipe a try without guessing.

Peter

Doughball weight for 16 inch pizza was 491g.  That is all the info I have.

Nate
If you can dodge a wrench you can dodge a ball.

Online Pete-zza

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Re: You have got to try this crust
« Reply #9 on: January 11, 2015, 10:45:32 AM »
Nate,

I believe this is what your recipe looks like:

All-Purpose Flour (100%):
Water (0%):
IDY (0.15%):
Salt (1.75%):
Corn Oil (2.5%):
Vegetable (Soybean) Oil (2.5%):
Sugar (2%):
Milk (fresh) (55%):
Total (163.9%):
299.57 g  |  10.57 oz | 0.66 lbs
0 g  |  0 oz | 0 lbs
0.45 g | 0.02 oz | 0 lbs | 0.15 tsp | 0.05 tbsp
5.24 g | 0.18 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
7.49 g | 0.26 oz | 0.02 lbs | 1.66 tsp | 0.55 tbsp
7.49 g | 0.26 oz | 0.02 lbs | 1.65 tsp | 0.55 tbsp
5.99 g | 0.21 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
164.77 g | 5.81 oz | 0.36 lbs | 10.98 tbsp | 0.69 cups
491 g | 17.32 oz | 1.08 lbs | TF = N/A
Note: Dough is for a single 16" pizza; no bowl residue compensation

The corresponding thickness factor for those who want to make a different size pizza is 17.32/(3.14159 x 8 x 8) = 0.08614.

Peter