ELittle,
I took the basic PH clone dough recipe at
http://www.pizzamaking.com/panpizza.php and modified it to eliminate the powdered milk and sugar. While I was at it, I converted the ADY to IDY since that is the form of yeast you seem to be using. The IDY doesn't require any rehydration in warm water so you can simply add it to the flour. Finally, I used a bowl residue compensation factor of 1.5%--to compensate for minor dough losses during preparation of the dough. Using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, together with the specific conversion data used in that tool, I ended up with the following dough formulation:
Flour (100%):
Water (55.5555%):
IDY (0.90%):
Salt (0.875%):
Vegetable (Soybean) Oil (4.27199%):
Total (161.60249%):
| 647.44 g | 22.84 oz | 1.43 lbs
359.69 g | 12.69 oz | 0.79 lbs
5.83 g | 0.21 oz | 0.01 lbs | 1.93 tsp | 0.64 tbsp
5.67 g | 0.2 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
27.66 g | 0.98 oz | 0.06 lbs | 6.09 tsp | 2.03 tbsp
1046.28 g | 36.91 oz | 2.31 lbs | TF = N/A
|
Note: The flour is bread flour; the bowl residue compensation = 1.5%
The above formulation will produce a final dough weight that is a bit less than the original dough weight produced by the original clone dough formulation, but it is only about an ounce or so less and, hence, nothing to be concerned about.
In due course, as you conduct your experiments, you may decide on possible changes that you would like to incorporate into the recipe. For example, you may decide that you would like to add some sugar to the dough or reduce the amount of oil or use a combination of flours/VWG/semolina. These changes are easy enough to make once you are ready to incorporate such changes.
I might add that some members have mentioned that they felt that the original PH clone dough formulation produced too much dough (about 37.4 ounces). As a frame of reference, PH uses 16 ounces of dough for a 12" pan pizza and 22 ounces of dough for a 14" pan pizza. If you conclude that roughly 36 ounces of dough is too much for your needs, it is a simple enough exercise to use the expanded dough calculating tool to recalculate the numbers for a smaller dough weight. I can help you with this if you wish.
Another possibility that you might consider if you are in an experimenting mood is to start with a clean sheet of paper and design a dough formulation from scratch. One possible PH clone pan pizza formulation that I have been considering, for a pan pizza using a 14" pan, also with a bowl residue compensation factor of 1.5%, is the following:
Flour (100%):
Water (58%):
IDY (0.5%):
Salt (1.75%):
Vegetable (Soybean) Oil (4%):
Honey (1.6%):
Total (165.85%):
| 277.6 g | 9.79 oz | 0.61 lbs
161.01 g | 5.68 oz | 0.35 lbs
1.39 g | 0.05 oz | 0 lbs | 0.46 tsp | 0.15 tbsp
4.86 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
11.1 g | 0.39 oz | 0.02 lbs | 2.44 tsp | 0.81 tbsp
4.44 g | 0.16 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp
460.4 g | 16.24 oz | 1.01 lbs | TF = N/A
|
Note: Bowl residue compensation = 1.5%
As you will note, the amount of dough (16 ounces before applying the bowl residue compensation) is considerably less than when using the PH clone dough formulation but in line with what PH uses. In my case, I would be using all-purpose or bread flour and I would also be incorporating a dairy blend comprising sweet dairy whey, dried milk powder and dried buttermilk powder, all baker's grade, for the purpose of getting good crust color and also the classical soft and tender characteristic of the crust and crumb for the original PH pan pizza. This is the dairy blend (or one form of which) that PH used at one time for its pan pizza dough before it went to frozen dough with a different formulation. As called for by the PH clone dough recipe posted on the forum, most members have used dried milk powder, which is more readily available than the dairy blend mentioned above. In your case, you should get a more chewy crust by not using any of the dairy products. As with the last formulation, it is easy enough to modifiy the alternative formulation based on your results.
In the above alternative formulation, I have listed honey as one of the ingredients, but it is easy enough to substitute sugar if you would like. I would use the honey as a substitute for fructose and corn syrup solids that PH used to use for its original pan pizza dough. For preparation of the dough, I would perhaps use the instructions given by a poster "Deep", a former PH employee, on September 4, 2006, at
http://www.cookingforengineers.com/recipe/172/Pan-Pizza/, except that I might go for an overnight cold fermentation of the dough for better flavor development. There has been a lot of debate, both on the forum and elsewhere on the Internet, on the amount of oil to use in the pan, but I would add enough to be sure that the bottom of the pan is amply covered. If you want the classic PH "fried" effect for the bottom of the crust, then you can use more oil.
Good luck with your experimenting. I hope you will keep us informed of your progress.
Peter
