The Milk Experiments
Early on this past Sunday morning I went about making dough balls for two 12" thin crust pizzas with some milk in the dough along the lines discussed here. I figured it would be a nice treat to eat while watching the football games that day (Go Bucs! Go Bears! -- and they both won). And I wanted to experience the effect and taste of the two main recipes here, both the Generic Thin (w. milk and oil) and the V & N Clone (w. milk).
The first pizza was the 12" Generic Thin and using the Expanded Dough Calculation Tool, I entered 13" as the desired round pizza size in lieu of any bowl residue and to account for scrap, shrinkage, etc. I also used the given Thickness Factor of .09, altho I think I rolled it out thinner. Also, I used King Arthur AP flour as its all I have and used ADY instead of IDY and the 2% variety of milk. The formulation then came out to:
Flour (100%): 218.49 g | 7.71 oz | 0.48 lbs
Water (33.3333%): 72.83 g | 2.57 oz | 0.16 lbs
ADY (1%): 2.18 g | 0.08 oz | 0 lbs | 0.58 tsp | 0.19 tbsp
Salt (1%): 2.18 g | 0.08 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
Corn Oil (3%): 6.55 g | 0.23 oz | 0.01 lbs | 1.46 tsp | 0.49 tbsp
Milk (fresh) (16.6667%): 36.42 g | 1.28 oz | 0.08 lbs | 7.28 tsp | 2.43 tbsp
Total (155%): 338.67 g | 11.95 oz | 0.75 lbs | TF = 0.09
With the V & N Clone, I did similarly, but put in the TF of .08, which again varies, esp. since this dough was harder to roll out. And like Peter mentioned, much bench flour had to be used. The formulation for this one was:
Vito & Nick Clone Thin
Flour (100%): 178.2 g | 6.29 oz | 0.39 lbs
Water (55%): 98.01 g | 3.46 oz | 0.22 lbs
ADY (.375%): 0.67 g | 0.02 oz | 0 lbs | 0.18 tsp | 0.06 tbsp
Salt (1.58%): 2.82 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Milk (fresh) (11.98%): 21.35 g | 0.75 oz | 0.05 lbs | 4.27 tsp | 1.42 tbsp
Total (168.935%): 301.04 g | 10.62 oz | 0.66 lbs | TF = 0.08
I proofed the ADY yeast, of course, in a little water warmed to 100 to 110 degrees F and was happy to see that it foamed up nicely before I added it to the dry ingredients (the advantage of ADY). I mixed each dough ball up first with a spoon, then by hand and kneaded for a much longer time than I do with my deep dish dough's. The Generic Thin was a pleasure to work with and the V & N Clone was the opposite. The V & N Clone was so sticky and tacky that I had to add many extra pinches of AP flour and then some more. And then clean the fingers alot.
I put each dough ball in a slightly oiled bowl, covered with plastic wrap and then put them into a very slightly warmed oven for about two hours. The dough balls rose very nicely -- even the V & N Clone ball which had much less yeast. I knocked down the dough balls, reformed them, covered and left on the counter for about 6 to 7 more hours (with again knocking down the risen balls several more times).
Then came the time to roll out the dough, put the skins in the pans, dress and bake. The Generic Thin was again a pleasure to work with. It rolled out nicely and easily, with a little harder push of the roller here and there, and when it got to a point that it was approx. 13" in diameter, I cut the dough skin into a near perfect 12" circle using the cutter-like pizza pan. I rolled the dough skin up onto my rolling pin and off onto the slightly oiled pan. It went on perfectly.
The V & N Clone was a different story. Rolling out was just a little harder, requires more bench flour, but I got it to a 14" size (instead of the planned 13") and then cut the flattened skin (still a little tacky) with my 14" cutter pan. Then I cut the scrap away and attempted to rolled up the circular dough skin up onto my rolling pin so I can roll it off onto the slightly oiled cutter pan. It did not go well. The dough as it rolled up onto the rolling pin stuck to the dough already on the pin as it rolled around and I had a mess on my hands trying to roll it off onto the pan. I had to pull and tug it off which caused tears and holes and a somewhat deformed circular dough skin on the cutter pan. But so be it as I patched it up with scrap dough as best I can and moved on to the next step, dressing the pizza for baking.
I threw the skins into the oven for a minute or two to firm them up as I heard from some that for home oven purposes, it may be wise to do so. That, of course, is never to my knowledge done at the great Chicago thin crust pizzerias with their great old deck ovens. Guess which skin is which?