Author Topic: Attempt at making "Casey's General Store" gas station pizza  (Read 3736 times)

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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #160 on: August 13, 2014, 09:02:45 PM »
Yes, you did fine. Not all Chi thin joints bake it crisp....plus, that dough had a lot of oil in it. What did you bake at, 450?
480 for almost 8 minutes.
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #161 on: September 08, 2014, 06:17:39 PM »
I have learned some things since I posted last but have continued to experiment, more out of pizza obsessiveness than my actual love of this particular pizza.  I have my sights set on bigger things but keep coming back to this.  I have eaten pizza from four more Casey’s, and made a few as well since the last post. 

One of the things I have learned is that I have been confused about what I was producing at home.  I have been using a 16 inch pan, thinking it was a 14 in pan.  I knew it was a 16 inch pan before I started this whole thing, but was so excited to use Peter’s formulation I used his 14 inch dough recipe in the 16 in pan and have been ever since.  It was not until my mother asked for a scaled down version for her 13 inch pan that I realized what I have been doing. 

Here is Peter’s Casey’s clone:

Casey's Clone Dough Formulation #1
Flour (100%):
Water (50%):
IDY (2%):
Salt (2%):
Vegetable (Soybean) Oil (5%):
Sugar (5%):
Sweet Dried Dairy Whey (4%):
(Dough Conditioner) (1.5%):
Total (169.5%):
307.08 g  |  10.83 oz | 0.68 lbs
153.54 g  |  5.42 oz | 0.34 lbs
6.14 g | 0.22 oz | 0.01 lbs | 2.04 tsp | 0.68 tbsp
6.14 g | 0.22 oz | 0.01 lbs | 1.1 tsp | 0.37 tbsp
15.35 g | 0.54 oz | 0.03 lbs | 3.38 tsp | 1.13 tbsp
15.35 g | 0.54 oz | 0.03 lbs | 3.85 tsp | 1.28 tbsp
12.28 g | 0.43 oz | 0.03 lbs | 4.07 tsp | 1.36 tbsp
4.61 g | 0.16 oz | 0.01 lbs
520.51 g | 18.36 oz | 1.15 lbs | TF = N/A
Note: Dough (18 ounces) is for a large (14") pizza; the corresponding thickness factor = 18/(3.14159 x7 x 7) = 0.11693; bowl residue compensation = 2%

This is way too thick for a 14 inch pizza with the current formulation, at least to try to replicate what Casey’s is making right now.  I am still convinced this is not the same pizza I used to make there.  As far as 18oz of dough, that was information from someone that didn't really seem like he cared that much, and the actual dough ball I purchased was a little less than 17oz.  17oz will result in TF 0.110434

If I put this 18 oz dough in a 16 in pan the TF goes down to .089524, and this is pretty close to what I have actually have been purchasing.  I wonder if this is a starting weight, rolled over sized, placed in cutter pans and trimmed.  The placement of perfectly round, sheeted dough has already been questioned in this thread.  So I think trimming the excess off may solve this problem.

I also know that the edges are either pushed or rolled down to achieve the rim of the pizza.  I have been able to unroll the over floured dough at the edge of actual an Casey's post bake at least twice. 

I have determined by trying to reduce the TF to .09 on purpose, and achieving the exact same result I have come to expect with Casey’s thickness, that .09 is perfect.  If rolled with a pastry roller to just over the size, and then folding over the excess to form the rim.

The perforated dark cutter pan, while not essential, seriously affects the quality of the crust.  Obviously a non-perforated aluminum pan changed the crust some, but my sister said it was still better than Casey’s.

I have tried under kneading/mixing as result of an article Peter showed me in the use of a sheeter, and felt that made for an even softer dough. 

I have also made this with gold medal bread flour every time but twice, both of those times I tried AP generic flour.  This also may for a softer crust with less chew, still good for what it is.  I will employ KABF once GM is gone.

I have still been unable to find sweet dairy whey locally, and have been subbing dry milk, but it is in my amazon cart waiting until I need something else to get free shipping.

My sauce is spot on and the Hormel pepperoni are good, still need to get some Stella cheese, but know where to get it now.

I have also experimented again with this as a one hour Chi Thin with success at this post on Chicago Bob’s thread
http://www.pizzamaking.com/forum/index.php?topic=22946.msg333903#msg333903

So anyway here is the Casey’s Clone. TF 0.09 for a 16 in pan:

Flour (100%):
Water (50%):
IDY (2%):
Salt (2%):
Vegetable (Soybean) Oil (5%):
Sugar (5%):
Sweet Dried Dairy Whey (4%):
Total (168%):
311.47 g  |  10.99 oz | 0.69 lbs
155.74 g  |  5.49 oz | 0.34 lbs
6.23 g | 0.22 oz | 0.01 lbs | 2.07 tsp | 0.69 tbsp
6.23 g | 0.22 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
15.57 g | 0.55 oz | 0.03 lbs | 3.43 tsp | 1.14 tbsp
15.57 g | 0.55 oz | 0.03 lbs | 3.91 tsp | 1.3 tbsp
12.46 g | 0.44 oz | 0.03 lbs | 4.12 tsp | 1.37 tbsp
523.27 g | 18.46 oz | 1.15 lbs | TF = 0.0918
Note: Dough (18 ounces) is for a 16" pizza; bowl residue compensation = 2%

Middle rack.  In my oven, when the cheese starts to brown the crust is done.  About 7 min at 480F.

 
« Last Edit: September 08, 2014, 08:03:06 PM by Jakew81 »
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #162 on: September 12, 2014, 07:54:03 PM »
Okay, I just made the best version of Casey's pizza to date.  An "Extra Large".

I mixed this in the bread maker again for 7 minutes, hand kneaded a few times, balled, and put in a warmed oven for 2 hours

I used the 18 ounces of dough, in the 16 inch pan, as I have been.  The difference is that I rolled the dough out a little bigger than the pan, placed it in the pan before I docked it, and folded the extra dough over and pinched it down to form the rim.  I then lightly docked it with a fork.  The rim was perfect. 

I Gave it a little more sauce than I have been using. I am not sure how much for sure, but it was at least 5oz.  It is contadina puree with a little oil, sugar, salt, "Italian seasoning" ( Oregano, thyme, marjoram, basil, rosemary, and, sage), and some onion powder, thinned out with a little water.  I don't measure anything just to taste.  Not overly seasoned, very tomato-y.  This has been the constant factor from the beginning.

I used Trader Joe's WMLM.  I shredded a whole pound, I am sure little fingers took at least an ounce, but let's call it a pound.  This was the biggest change 3 more ounces of cheese, and the closest cheese I have tried to date.  The cheese on a Casey's pizza is almost as thick as the dough.  Knowing that I have been making a pizza bigger than a large, I knew I needed more cheese! 

This was IMHO better than Casey's, but close enough to fool someone that it was.  Both of the kids said this was better than Casey's, and the best knock off so far.

 
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Offline Chicago Bob

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #163 on: September 12, 2014, 08:00:46 PM »
Great pizzamaking Jake!     Wonderful to see the kids involved too......fun times man.  :chef:
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #164 on: September 12, 2014, 08:03:27 PM »
Great pizzamaking Jake!     Wonderful to see the kids involved too......fun times man.  :chef:

Thanks Bob,
This evening certainly was fun, I really think we made a memory!
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Offline norma427

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #165 on: September 12, 2014, 08:08:22 PM »
Jake,

Great looking pizza! :chef: :pizza:

Norma
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Offline Pete-zza

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #166 on: September 12, 2014, 08:26:09 PM »
Jake,

I imagine that you feel good that you can now make a Casey's clone any time you want and have it better than the real thing. Plus, you can now start getting a return on your investment.

When you eventually get to using whey it will be interesting to see if you like that ingredient better than the dry milk powder. And whether you get closer to the real Casey's pizza.

Peter

Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #167 on: September 12, 2014, 09:05:14 PM »
Jake,

Great looking pizza! :chef: :pizza:

Norma

Norma
Thanks, that means a lot. Thank you again for your help researching this with me. You are very kind.
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #168 on: September 12, 2014, 09:12:41 PM »
Jake,

I imagine that you feel good that you can now make a Casey's clone any time you want and have it better than the real thing. Plus, you can now start getting a return on your investment.

When you eventually get to using whey it will be interesting to see if you like that ingredient better than the dry milk powder. And whether you get closer to the real Casey's pizza.

Peter

Peter
I do feel good, and I doubt I will be spending any more money on Casey's pizza any time soon.  I will report back when I eventually get the whey in.  But for now you and the other kind people on this forum have helped me make my kids very happy. This may not be everybody's ideal pizza by any stretch of the imagination, but my daughter thanks you.  She just said "That was the best pizza you have ever made in my life... and you have made a lot of pizza."
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Offline bigMoose

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #169 on: September 13, 2014, 05:27:54 PM »
...This was IMHO better than Casey's, but close enough to fool someone that it was.  Both of the kids said this was better than Casey's, and the best knock off so far.
I sure enjoyed this thread, and the way all of you were working together, I was betting that sooner or later this statement was going to show up!!  That's our quest, isn't it?  Try to copy, then make it better!

Great job to all, and a classic thread.


Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #170 on: September 13, 2014, 09:06:09 PM »
I sure enjoyed this thread, and the way all of you were working together, I was betting that sooner or later this statement was going to show up!!  That's our quest, isn't it?  Try to copy, then make it better!

Great job to all, and a classic thread.

Moose
Thanks for the kind words.  I really am happy with the results, and never really expected such a collaboration. I sometimes re-read this thread just for fun.  I had a great time working with the great folks here that have a passion for pizza and learning, whom are very generous and thoughtful. 
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #171 on: September 28, 2014, 05:52:50 PM »
Taco Time!

Since I feel I have now made a great Casey's style pizza that actually exceeds the quality of the original, it is time to recreate other favorites from them menu. More than just pepperoni.   So the wife chose taco.  It is a favorite in the region for sure. 

I used the  16 inch Extra Large size of the clone formula (still no whey) with thickness factor .09, rolled bigger than the pan and folded the dough over for the rim again.  The  wife said this is now her favorite part of the pizza, and her cousin said "You even got the fold in the crust right!" 

Sauce.  The sauce is a 50/50 blend Pace restaurant style medium salsa, and canned refried beans. 

Beef.  Next down was crumbled and drained 73% cheap ground beef, lightly seasoned with Onion powder and Cookie's flavor enhancer spice mix.  Cookie's is my go to spice blend for quick seasoning of almost everything.  It is salt, pepper, garlic, chile powder,"meat tenderizer", and red pepper.  NO MSG.  Casey's beef has msg.

Cheese.  Nearly a pound of Trader Joe's WMLM mozz, with a handful of Sargento four cheese mexican on top. 

Post bake added crushed Doritos, Iceberg lettuce and Garden tomatoes.  Wife and daughter add sour cream, Taco sauce for me (Heinz packet left over from Casey's, similar to old el Paso) .  My son ate it bare.

I let this go a little extra, 8 1/2 minutes at 480 middle rack.  The crust is a little darker than most Casey's but not overdone.  Until recently I have been concerned with over baking.

This was very good.  My wife and I both agree it was hands down better than both of the last two times we purchased a Casey's pizza.  Everyone was satisfied with this, and with everything on top one slice is quite filling.   
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Offline jsaras

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #172 on: September 28, 2014, 06:47:45 PM »
That looks like an ode to hedonism!
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Offline Jakew81

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #173 on: September 28, 2014, 09:40:33 PM »
That looks like an ode to hedonism!

I"ll take that as a compliment.  But it was fat free sour cream so everything balances out right. ;)
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Offline Pete-zza

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Re: Attempt at making "Casey's General Store" gas station pizza
« Reply #174 on: Today at 09:00:09 AM »
Jake,

Nice job as usual. Starting out simple and then gradually expanding your repertoire of pizzas is a good way to go. Just by mixing things up toppings-wise (including amounts) will itself teach you things, such as how to adjust bake temperatures and times and rack positions to get everything properly cooked and baked, both top and bottom, and at the same time. With a lot of toppings, and/or large amounts of toppings, and especially veggies with high water content, you might even find a need to use the broiler to finish things off but not burn the cheese or overly darken the rim.

Peter


 

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