Thank you for the additional information.
Before tackling the hydration issue, I’d like to address the matter of the carrier (the perforated disk) that you used to bake your pizza
When I played around with the many clones of the PJ pizzas, I used a pizza screen. That is what was used by the PJ store near me. However, somewhere along the way, PJ decided to transition to dark anodized perforated disks. You can see what such a disk looks like at http://www.etundra.com/14__Hard_Coat_Superperforated_Disk-P30844.html?utm_source=google%2Bproduct&utm_medium=organic
. By contrast, you can see what a screen looks like at http://www.foodservicewarehouse.com/update-international/ps-14/p7306.aspx
. I have a 14” dark anodized perforated disk but I learned from prior experience that such a disk does not perform as well in my standard electric home oven as a pizza screen. The main reason for that is that the disk has to get up to the required bake temperature before the pizza can start to cook. That can take some time, and usually the result is a crust with a limited oven spring. The texture can also be less than optimum. None of this would be a big issue if only my electric oven behaved like a gas conveyor oven with the unique distribution of top and bottom heat as can only be achieved using such an oven. Unfortunately, the best I can do with my home oven is to move the pizza around in the oven as it bakes to achieve the desired degree of top and bottom bake. At least with a screen, you can get decent oven spring and the crust and crumb should be quite comparable to a real PJ pizza crust.
Turning now to the matter of the extensibility of the dough that you experienced, you will note from Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197
that I also experienced a fair degree of extensibility even though it did not pose a particular problem for me. The reason why we both ended up with a more extensible dough that could not be tossed as shown in the video you referenced was because of the flour we both used (KABF) and the amount of water and oil we used to make the dough. At the time of my initial PJ clone experiments, PJ was using a high-gluten flour. I elected to use the KABF because it is a flour that has a reasonable protein content and can be readily purchased at retail in many supermarkets. However, that flour has a rated absorption value of about 62%. The hydration value of the dough that you made is 56.5%. However, the oil also has a wetting effect on the dough. So if we add the 7.3% for the oil and the 56.5%, we get an “effective” hydration of 63.8%, or almost 2% higher than the 62% rated absorption value of the KABF. Had I used a higher-gluten flour than the KABF, such as the King Arthur Sir Lancelot (KASL) flour with a rated absorption value of about 63%, I believe that the above numbers would have yielded a less extensible dough. I also learned much later that it was a good idea to have the sum of the hydration percent and oil percent equal the rated absorption value for the flour used.
I also subsequently learned that the flour that PJ was using a special wheat that was milled exclusively for them by ConAgra at its mill in Deaton, Alabama. There is no way that we can obtain that flour, so that alone can prevent us from achieving the precise crust flavor and taste of the PJ pizzas. I also learned that the protein content of the flour used by PJ was less than 14%. Since I cound not find the exact protein content of that flour (that information is proprietary), I settled on a protein value of about 13.4-13.6% for further analysis. That is a common range for flours that are high in protein but less than the protein content of very high-gluten flours (14-14.2%). Unfortunately, flours with a protein content of 13.4-13.6% are not readily available at the retail level to home bakers. They are usually only available from foodservice companies or the millers of those flours.
At this point, I’d like to suggest that you use the dough formulation set forth below. That formulation was prepared after analyzing the Nutrition Facts for PJ’s breadstick dough. That dough is the same dough as used by PJ to make its pizzas. Recently, I prepared a similar formulation, but for a 12” pizza, which is used to make PJ’s Cheesesticks, and provided the relevant details at Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,25603.msg258178.html#msg258178
. The details set forth in that post also apply to the formulation set forth below. In your case, should you decide to use the KABF instead of one of the flours or flour blends discussed in that post, you can use some vital wheat gluten (VWG) to supplement the KABF to achieve a protein content for the blend of 13.4-13.6%. I would use the Mixed Mass Percentage Calculator at http://tools.foodsim.com/
to calculate the amount of VWG to use based on the brand of VWG that you have available to you.
If you decide to use the new formulation, you will be the first member to do so to make a 14” PJ clone. Pythonic (Nate) used a quite similar formulation to make a dough for a 12” pizza but to make a clone of the PJ Cheesesticks rather than a 12” PJ clone pizza. Nate used a high-gluten flour (Bouncer) but achieved very good results with that flour. While I can’t guarantee the results in your case with the dough for a 14” pizza, I think that technically it should be fairly close as a clone of a real PJ pizza dough.
Here is the formulation I derived using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
|Flour or Flour Blend* (100%):|
Vegetable (Soybean) Oil (5.55%):
|338.69 g | 11.95 oz | 0.75 lbs|
189.67 g | 6.69 oz | 0.42 lbs
0.54 g | 0.02 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
6.44 g | 0.23 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp
18.8 g | 0.66 oz | 0.04 lbs | 4.14 tsp | 1.38 tbsp
19.95 g | 0.7 oz | 0.04 lbs | 5 tsp | 1.67 tbsp
574.09 g | 20.25 oz | 1.27 lbs | TF = N/A
*The Flour or Flour Blend should have a protein content of 13.4-13.6%
Note: the amount of dough is for a single 14” pizza; the corresponding thickness factor = 20.25/(3.14159 x 7 x 7) = 0.131546; no bowl residue compensation
If you decide to proceed and have any questions, let me know.