Author Topic: My new favorite dough so far... using my food processor  (Read 7362 times)

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Online Pete-zza

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Re: My new favorite dough so far... using my food processor
« Reply #20 on: August 12, 2008, 01:34:59 PM »
Glenn,

If you have a camera and can post photos of your pizzas, that would be a help.

Peter


Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #21 on: August 15, 2008, 11:17:07 AM »
Will see if I can get some pics... and figure out how to post them...

on side note ... last night I tried my recipe at IDY (.2%)   didn't like it as well...   so staying at IDY (.3%) & thinking about now trying IDY (.4%)  ::)       
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #22 on: August 15, 2008, 02:29:10 PM »
Here the recipe... with cups added... for flour & water... (hope I did this right...)  ::)

Using this tool http://foodsim.unclesalmon.com/ 

Below is my favorite one so far... 

Total Formula:
Flour (100%):    558.43 g  |  19.7 oz | 1.23 lbs | 4 1/2 cup + 1 Tablespoon + about 1 1/4 teaspoon
Water (45%):    251.29 g  |  8.86 oz | 0.55 lbs | 1 cup + 1 Tablespoon
Salt (1.5%):    8.38 g | 0.3 oz | 0.02 lbs | 1.5 tsp | 0.5 tbsp
IDY (.3%):    1.68 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Oil (8%):    44.67 g | 1.58 oz | 0.1 lbs | 9.93 tsp | 3.31 tbsp
Sugar (1.5%):    8.38 g | 0.3 oz | 0.02 lbs | 2.1 tsp | 0.7 tbsp
Total (156.3%):   872.83 g | 30.79 oz | 1.92 lbs | TF = 0.1
Single Ball:   436.41 g | 15.39 oz | 0.96 lbs
« Last Edit: March 14, 2013, 07:47:38 PM by Pete-zza »
glenn

Online Pete-zza

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Re: My new favorite dough so far... using my food processor
« Reply #23 on: August 15, 2008, 03:36:16 PM »
Glenn,

I got the same numbers for the water but, using the GM Harvest King flour from the pulldown menu, I get 4 1/2 c. + 1 T. + about 1 1/4 t. This is based on using the Textbook method of measurement. The Textbook method is defined in Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397.html#msg56397.

Peter
« Last Edit: August 15, 2008, 03:41:40 PM by Pete-zza »

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #24 on: August 15, 2008, 03:49:18 PM »
Peter - I used KABF for the calc... but in the recipe used Gold Medal - Better for Bread

Would your calculation be right for Gold Medal - Better for Bread?
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #25 on: August 15, 2008, 03:55:02 PM »
Peter - I used KABF for the calc... but in the recipe used Gold Medal - Better for Bread

Would your calculation be right for Gold Medal - Better for Bread?


Glenn,

The Harvest King flour and Better for Bread flour are the same product. Sometimes both names appear on the flour bag. See http://www.bettycrocker.com/products/gold-medal-flour/gold-medal-products.htm.

Peter

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #26 on: August 15, 2008, 03:56:33 PM »
Thanks going to modify my post now !
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #27 on: August 18, 2008, 09:25:41 AM »
My 1st attemp at posting pic... of my pizza using this recipe ...  ::)
glenn

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #28 on: August 18, 2008, 09:30:23 AM »
more pics...
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #29 on: August 18, 2008, 09:32:13 AM »
one more...  :chef:

glenn


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Re: My new favorite dough so far... using my food processor
« Reply #30 on: August 18, 2008, 10:01:36 AM »
Glenn,

Thanks for posting the photos. That gives me a better idea as to what to expect when I try your recipe. Can you tell me what level in your oven you place your pizza stone?

Peter

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #31 on: August 18, 2008, 10:16:09 AM »
very bottom rack...  :pizza:
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #32 on: August 18, 2008, 08:23:03 PM »
Glenn,

The weather turned cooler here outside of Dallas so I decided to give your recipe a try. In so doing, I cut your recipe in half, to make just one 14” pizza, but I otherwise made the dough and pizza pretty much as you described. Because of my smaller dough batch size, I kneaded the dough for about 25 seconds rather than the 40 seconds you used for your larger dough batch size. I used the Harvest King flour and the Classico brand of light olive oil. I used a thickness factor of 0.10. Since you did not use a bowl residue compensation, I did not either.

Using the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html, I came up with the following dough formulation:

Flour (100%):
Water (45%):
IDY (0.30%):
Salt (1.5%):
Oil (8%):
Sugar (1.5%):
Total (156.3%):
279.22 g  |  9.85 oz | 0.62 lbs
125.65 g  |  4.43 oz | 0.28 lbs
0.84 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
22.34 g | 0.79 oz | 0.05 lbs | 4.96 tsp | 1.65 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
436.41 g | 15.39 oz | 0.96 lbs | TF = 0.1
Note: Water temperature used was 105 degrees F; the finished dough weight was 15.25 oz., and the finished dough temperature was 90.6 degrees F; room temperature was around 82 degrees F

The dough as it came out of my food processor (a Cuisinart 14-cup) and shaped into a round ball is shown in the first photo below. The dough ball was lightly oiled and placed in a Rubbermaid container, which I covered loosely with a plastic lid. To monitor the rise in the dough during the fermentation period, I used the poppy seed application as described at http://www.pizzamaking.com/forum/index.php/topic,6914.0.html. Using that application, I saw that the dough increased in volume by 42% during the first hour, about 95% after the second hour, 382% after the third hour, and 429% after the fourth hour. The 429% rise was the peak. The dough thereafter stabilized and started to recede very slightly until between 5 and 6 hours, when I decided to make the pizza. I had no trouble rolling the dough out to a 14” skin (I pressed the dough flat with my fingers and then used a rolling pin). The skin was dressed with a basic pizza sauce, shredded low-moisture part-skim mozzarella cheese, and Hormel pepperoni slices.

The pizza was baked on a pizza stone that had been placed on the bottom oven rack position and preheated for about an hour at around 525-550 degrees F. After seven minutes, I concluded that the pizza bottom would burn and turn black if allowed to bake any longer, so I removed the pizza from the oven after the seven minute bake.

The remaining photos show the finished pizza.

Overall, I thought the pizza turned out well. I tried to speculate what the pizza was like as I was making it but when I got down to actually eating it I could not relate the crust to either a NY style crust or a deep-dish crust. It reminded me most of a cracker-style crust. The slices were firm and rigid, and the rim was crunchy. In fact, I was reminded of saltine crackers when I ate the rim parts of the slices. The areas outside of the rim were still cracker-like but with a bit of softness. If I had to attach a name to the style of the pizza, it would be a “cracker-style” pizza. It was not thin and crispy with a lot of distinct layers, so I wouldn’t call it a thin and crispy pizza.

Peter

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Re: My new favorite dough so far... using my food processor
« Reply #33 on: August 18, 2008, 08:43:08 PM »
Glenn,

I forgot to mention that after I ate the pizza, I was reminded of a dough formulation that one of our members, fazzari (John), uses in his pizzeria/restaurant. The dough formulation is the one at Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,5642.msg47874.html#msg47874. As you will note, I calculated that the thickness factor was around 0.10. I never tried John's dough formulation, but I suspect that your pizza has a lot in common with John's cracker-style pizzas. My recollection is that for his business John pre-makes the skins after a period of room temperature fermentation and then cold ferments the skins for later use.

Peter
« Last Edit: August 18, 2008, 08:55:05 PM by Pete-zza »

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #34 on: August 19, 2008, 07:32:43 AM »
Thanks for the feedback Peter & taking the time to give this one a try & the pics !

My favorite pizza here in Arkansas... is from a local place called US Pizza and they make a great cracker-style crust & that was exactly what I was trying to make  :chef:

A saltine crackers crust ... is a good description  :pizza:

I am real happy with it & agree completely with your description !

I posted this in Newbie section... after tweaking for another dozen or so pizzas, I might post in Cracker Style....

Again thanks for the review  ;D   here one more pic from last night...

glenn

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Re: My new favorite dough so far... using my food processor
« Reply #35 on: August 19, 2008, 08:16:42 AM »
Glenn,

I found the website for U.S. Pizza at http://www.uspizzaco.net/ and can see what your target is. The key to replicating their style is to learn as much as you can about their ingredients and methods and keep tweaking your recipe.

For comparison purposes, you might also try John Fazzari's recipe as previously referenced. I forgot when I posted the link to the recipe, but I gave a formulation for a 14" size pizza at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,5642.msg47891.html#msg47891. The formulation for the 14" size actually makes a 15" skin from which a 14" skin is cut. That provides a cleaner, neater appearance.

Peter

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #36 on: August 19, 2008, 09:21:35 AM »
Thanks for the link Peter to John Fazzari's recipe !   

This is the webiste for US Pizza ... http://www.uspizzaco.net/  if you every make it to Little Rock, make sure to give them a try - "the best" in Arkansas IMO

I am going to try John Fazzari's recipe this weekend  :chef:
glenn

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Re: My new favorite dough so far... using my food processor
« Reply #37 on: August 19, 2008, 04:58:47 PM »
Glenn
Since I posted that recipe so long ago, I've made an adjustment based on conversations and experiments right here.  The following is the revised recipe and procedure to make this particular skin at home.  Note that I have raised the hydration to 40%, since lamination is one of the most important parts of the process.  Best wishes!!

http://www.pizzamaking.com/forum/index.php/topic,6604.0.html


John

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Re: My new favorite dough so far... using my food processor
« Reply #38 on: August 19, 2008, 05:50:01 PM »
John,

I perhaps should have waited a bit longer. Just before you posted, I had placed a folded 14" dough skin into the refrigerator using your original dough formulation that I posted in Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,5642.msg47891.html#msg47891. The only change I made to that dough formulation was to use a bowl residue compensation of 1%. I had no problems rolling out the dough to 15" before using a 14" pizza screen as a template to cut out the 14" skin. I did not use your layering technique.

I used Harvest King bread flour since I don't have any high gluten flour on hand. And I used my food processor so that I could make a more direct comparison with the dough formulation that Glenn created. The dough coming out of the food processor fermented at room temperature for about 3 1/2 hours before I formed it into a skin.

I will report on my methods and results in greater detail in a couple of days or so when I plan to make a pizza using the skin.

For Glenn's purposes, if he wants to make a 14" skin cut out of a 15" skin, like I did but using your latest dough formulation and layering technique, the following dough formulation should work for that purpose inasmuch as it is based on the same conditions as your original dough formulation except for the changed hydration:

Flour (100%):
Water (40%):
IDY (0.75%):
Salt (1.25%):
Vegetable (Soybean) Oil (4%):
Total (146%):
344.74 g  |  12.16 oz | 0.76 lbs
137.89 g  |  4.86 oz | 0.3 lbs
2.59 g | 0.09 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
4.31 g | 0.15 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp
13.79 g | 0.49 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
503.31 g | 17.75 oz | 1.11 lbs | TF = 0.1004647
Note: Nominal thickness factor = 0.09947; the pizza size entered into the tool was 15"; the bowl residue compensation = 1%

Of course, Glenn can double the recipe if he wants to make two pizzas.

Peter
« Last Edit: August 19, 2008, 06:08:23 PM by Pete-zza »

Offline snowdog

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Re: My new favorite dough so far... using my food processor
« Reply #39 on: August 20, 2008, 09:46:19 AM »
John & Peter - thanks much for the post !  I am going to try this one this weekend & report back !  :chef:
glenn