Thanks Norma and Darell!
Here's my new gameplan, based on what I've learned...<<< My attempt to re-create Atlas Pizza[Equipment]
- 12" cutter pan, with 1 inch straight wall
- Food processor
- American Weigh Signature Series Black AWS-100 Digital Pocket Scale for precise measurements of ingredients
- Convection oven with a large slab of cordierite on the bottom rack[Ingredients]Dough:
- Bakers Five Roses flour from The Italian Store (12.05% protein)
- instant dry yeast
- olive oil (not extra virgin)
- soybean oil
- Franco's Mozzarella from Alberta Cheese Company
- White Cheddar
- Provolone Sauce:
- Can of Franco's Crushed Tomatoes
- canola oil[Dough Formulation for 12" pizza]
Flour (100%): 179.26 g | 6.32 oz | 0.4 lbs
Water (50.8561%): 91.17 g | 3.22 oz | 0.2 lbs
IDY (0.5%): 0.9 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
Salt (1.77188%): 3.18 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
Olive Oil (0.4%): 0.72 g | 0.03 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
Vegetable (Soybean) Oil (3.6%): 6.45 g | 0.23 oz | 0.01 lbs | 1.42 tsp | 0.47 tbsp
Sugar (2.10938%): 3.78 g | 0.13 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp
Total (159.23736%): 285.46[Sauce Preparation, the night before Pizza Day]
- Take 1 can of Franco's Crushed Tomatoes and strain it well.
- Put oregano and cinnamon in a small container, moisten with water (not enough to have standing water though), and then microwave on 30% power for 2 minutes to denature the proteins and help release the goodness.
- Let this cool and then mix into your tomatoes to create the sauce.
- May wish to add salt or sugar to taste.
- Leave the sauce in the fridge overnight.[Dough Preparation, Morning Of Pizza Day]
- Into the bowl of the food processor, add 179.3 g of flour, 3.2 g of salt, 3.8 g of sugar, and 0.9 g of IDY.
- In a container that's easy to pour with, mix together 91.2 g of water, 0.72 g of olive oil, and 6.45 g of vegetable (soybean). Heat in microwave until warm.
- Turn on food processor to mix the dry ingredients, and slowly add all of the water & oil mixture, Stop the food processor once a ball has formed.
- Liberally oil the 12" pizza pan with canola oil.
- Press dough out into the pizza pan.
- Allow dough to rise at room temp in the pan for an hour and 40 minutes.
- Place pizza pan and dough in fridge, cover with saran wrap.[On Pizza Day]
- Start pre-heating the convection oven at 400F for about 50 minutes.
- At the 50 minute mark, take the pizza pan with the dough on it out of the fridge. Press the dough out again.
- Apply a liberal amount of sauce to the dough, all the way to the edge.
screenshots showing how much sauce to use: http://s4.postimage.org/7uli9dgq5/Clipboard02.jpghttp://s4.postimage.org/wf22xucbx/Clipboard02.jpg
- Add your toppings.
- Apply 50:30:20 blend (mozzarella / cheddar / provolone) of cheese, right to the edge.
Use a liberal amount of cheese, as shown in this screenshot:
Note: I believe Atlas uses 100% mozzarella, not a blend, but will experiment with this.
- Cook for 20-25 minutes on the stone on the bottom rack in the 400 degree oven. [Things To Test]
- Using a high temperature heat gun on the cheese after baking to create the 'cheese crust'.
- Adding parmesan cheese powder to the top after baking and hitting it with a heat gun
- How about mid-bake, after the cheese has pretty much melted, you brush on a coat of melted butter and finish the bake?[Simulating the Garland E56P oven]
I'm not sure if there's anything I can do to replicate the Garland E56P oven, beyond using a regular home oven with convection capability along with a large slab of cordierite in the bottom.
The Garland E56P oven apparently circulates hot air above and below the cooking area, as well as through slots that 'meet the product at the deck surface'.
After the air meets, it is then recirculated through the back of the oven. This forms a heat curtain at the door opening. Adjustable dampers independently control upper and lower airflow velocities.