Hello Good People
This past weekend I attempted the PH Style Formula discussed in this thread. At the same time, I decided to make up a batch of the Pan Style Pizza that Pete assisted me with some years ago which can be found here http://www.pizzamaking.com/forum/index.php?topic=6984.msg225067#msg225067Pizza Hut Formula - 12" Pan
My Pan Pizza Formula
Vegetable (Soybean) Oil (4.27199%):
|271.19 g | 9.57 oz | 0.6 lbs|
157.29 g | 5.55 oz | 0.35 lbs
1.36 g | 0.05 oz | 0 lbs | 0.45 tsp | 0.15 tbsp
2.37 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
11.59 g | 0.41 oz | 0.03 lbs | 2.55 tsp | 0.85 tbsp
5.08 g | 0.18 oz | 0.01 lbs | 1.28 tsp | 0.43 tbsp
448.88 g | 15.83 oz | 0.99 lbs | TF = 0.14
Vegetable (Soybean) Oil (2%):
|253.11 g | 8.93 oz | 0.56 lbs|
151.87 g | 5.36 oz | 0.33 lbs
1.27 g | 0.04 oz | 0 lbs | 0.42 tsp | 0.14 tbsp
5.06 g | 0.18 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
5.06 g | 0.18 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
6.71 g | 0.24 oz | 0.01 lbs | 1.68 tsp | 0.56 tbsp
423.07 g | 14.92 oz | 0.93 lbs | TF = 0.13195
N.B. Both formulas above were made using the same flour combination. 70% Bread flour with a Protein content of 13.1% and 30% Cake Flour with a Protein Content of 11.8%.
Both the dough balls for the above formulas were prepared in an identical manner as mentioned below
1. Salt & Sugar dissolved into tap water.
2. Mix IDY and Flour then gradually add to water mixture till dough pulls together in scraggy looking ball.
3. Oil is then added and the dough further needed with a dough hook for about 4-5 minutes till it looses it's tackiness and can be easily handled.
4. I then ball the dough whilst at the same time hand kneading it for another 30 seconds or so.
5. It was then placed in a plastic packet and not oiled in any way. The dough's remained in the fridge for a total of 42hrs.Baking
- Oven was preheated for 1hr at 230C with the stone on the 2nd rack from the top. My Pan Style
Pizza was removed from the fridge and rolled out immediately into the pan then left for 1hr and 45 mins to proof. Pizza was a Margarita with chopped tomato. It was placed on the last rack of my oven and my timer was set for 9 Minutes. I then moved it to the top rack with the stone and top broiler on for 2 minutes until cheese began to bubble and brown spots of cheese began appearing. Total Bake time 11mins. Pizza was then removed and placed on a cooling rack.PH Style
Pizza was removed from the fridge and rolled out immediately into the pan then left for 1hr and 55 mins to proof. Pizza was topped with Steak, Green Peppers, Onion & Red Chilli then finished off with some BBQ sauce. It was placed on the last rack of my oven and my timer was set for 8 Minutes. I then moved it to the top rack with the stone and after a minute I switched on the top broiler for 2 minutes until cheese began to bubble and brown spots of cheese began appearing. I then moved it back to the bottom rack for a minute before it was removed from the oven. Total Bake time 12 mins.
Now comes a little bit of a twist. Both Pizzas were not consumed immediately but were rather taken to a family get together. By now the pizzas were cold so at the house of my host I switched on the broiler of the oven and thought I'd reheat the Margarita first since there were kids around who were very hungry. As I began to remove it out of the pan that we took it in, I reached underneath the pizza and then realized that the middle of the pizza was not done. As I removed my hand, I noticed sticky bits of dough that did not bake - boy was I irritated
. When the Pizza was removed from the oven at home, It looked completely baked - the underneath had a golden fried look to it but I didn't look as far as towards the middle so I suspect my oven has some hot spots and cold spots. PH Style Final Bake & Thoughts
I left the margarita pizza as is and went on to heat up the PH Style pizza which was topped with Steak. This Pizza was baked perfectly so i placed it directly on the Oven rack with the oven broiler on only and allowed just the cheese on the top to bubble a bit before I removed it, sliced and served it. All I can say i WOW!. This was one incredible Pizza and far out wins my Pan Style Pizza. The Crumb was extremely light and not dense at all but rather loose in structure. The bottom lost a bit of it's crisp due to it being reheated I guess but none the less is was Divine. Everyone couldn't stop raving how great the pizza turned out and I even got scolded at for only bringing 1 like that
. The comments I recieved were "Very Light" / "Don't need to tug away when biting in to it" / "Moist Inside". My Pan Pizza Style Final Bake & Thoughts
As for the margaritta, fortunately my host had a Pizza Stone which I preheated for about 25 mins then placed the pizza directly on to it. It was baked at 180C for about 5 mins till I was satisfied that bottom was now definatley baked and then it was served. This Pizza didn't turn out very good - the crumb was very weak and just broke apart when slicing. I should note that the Pizza was still light and crisp though but not as good as the PH style - not even close Future Changes
The only thing I would change on my next attempt with the PH Style Pizza is decrease the Thickness Factor to 1.37 and add the Powedered Milk as I didn't have any to add for this attempt so I skipped it all together. I'd also like to strengthen the crumb just a little bit as I found that it was overly tender and was breaking here and there when slicing or holding a slice in my hand with the tip of the pizza drooping - it felt like it's going to break in half.
Sorry but there's no pictures unfortunately - the Margarita distracted me and by the time I went to grab a shot - all the slices were gone. I have been requested to please make this Pizza again so definately expect pics next time.
Let me know if you have any suggestions on how I could accomplish the changes I'd like to effect on my next attempt