Homemade Pizza Delivery Question

[Upstate Pizza]

It is a glass Pyrex measuring cup.

[Pete-zza]

Paul,

The reason why I asked you so many questions about how you measure out the flour is because I was trying to convert your recipe recited in volumes to a weight format. I did try replicating your method of measuring out King Arthur bread flour volumetrically, but the weight I got for 6 cups of the flour (35.49 ounces, or 1006 grams) did not square from a hydration standpoint with the amount of water you said you used (2 cups). If I had to guess, you perhaps do not measure out the water by using the one-cup marking. I found that I had to fill the measuring cup to almost the top (above the one-cup marking line) to get a hydration that was normal for the type of dough you are making. Of course, given the wide range of variability of volume measurements, I could have been off with my measurements.

The above aside, your recipe is what is commonly referred to in the pizza trade as a "short-term" or "emergency" dough, in the sense that the dough is intended to be made and used within about a few hours, from start to finish. Usually such doughs use water that is very warm, and a far above average amount of yeast, about double or triple the normal amount. The dough is usually fermented at room temperature or a combination of room temperature and cold fermentation, but still roughly within a 2- to 3-hour time period. Sometimes sugar is added to the dough to compensate for the fact that the dough may not ferment long enough to release enough natural sugars from the flour to contribute to crust color development. Your "short-term" version is unorthodox in that it uses a very small amount of yeast, about 0.075% based on the weight of King Arthur bread flour I measured out today. The amount of sugar comes to about 4.75% of the weight of flour based on my measurement of the flour. That combination of yeast and sugar quantities reminds me of a same-day dough that I made in an attempt to replicate a Papa John's pizza. See, for example, Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59357.html#msg59357. I mention this particular example because you might find it beneficial to let your dough ferment for several hours longer at room temperature, up to 8 hours. In my case, I used a punchdown toward the end of fermentation because my room temperature was high and caused the dough to rise faster. With cooler weather upon us, such a punchdown might be unnecessary. I think you will find the longer fermentation time will improve the crust flavor, color and texture. Using the longer fermentation I described, you might also want to use cooler water so that the dough has a better chance to make it out to about 8 hours.

Peter

[petef]

....This is really bothering me because having a crispy crusted pizza is one of the main things that I enjoy about my pizza. Is it the fact that I'm getting into a cold car with a hot pizza? I don't know but if anyone has any insight on what may be causing this to happen and how I can stop it from happening I would greatly appreciate it.

I'd like to pass on one of the best tips I recently received from this forum
in regards to reheating pizza that should also apply to your situation.

HOW TO GET CRISPY BOTTOM CRUST FROM LEFTOVER PIZZA

1.) For frozen or cold pizza, first microwave a slice just until it thaws out and
the cheese begins to bubble around the edges. If the pizza is already warm,
skip to step 2.

2.) Use an ungreased teflon frying pan with heat set on medium. Place a slice
onto the hot pan and from the moment you hear that sizzling sound, continue
heating for 60 to 90 seconds. Lift it to check the bottom for burning or doneness.

3.) Remove from pan and serve immediately.
As you bite into the slice you wil get that mild crunch sensation of a
crisp crust. Mmmmmmmmmmmmmm.

This method will do wonders to revive thin crust pizza that has become
limp and soggy from being frozen or setting too long. Pizza with thicker
crust is less prone to this problem but will also benefit from this frying
technique.

This frying to reheat trick is absolutely the best tip I've come across in months.
When I make pizza I usually make about 3 to 6 pies and freeze them, then I'd
reheat using the microwave first and then the toaster oven (set on toast) to
crsipen a bit. HOWEVER, frying to crispen is much better than the toaster oven,
especially when the crust has become a bit soggy or lump.

So Upstate Pizza, try frying the slices just before you serve them.
It only takes about 1 minute per slice which makes it very practical.

PS: I forget who on this forum orginated the "frying to reheat"
concept, so please be all means, step forward and make your
claim to this fantastic idea. I thank you!

---pete---

[Pete-zza]

PS: I forget who on this forum orginated the "frying to reheat"
concept, so please be all means, step forward and make your
claim to this fantastic idea. I thank you!

petef,

Was it Y-TOWN at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,1397.msg61508.html#msg61508 ?

Peter

[Y-TOWN]

petef,

Was it Y-TOWN at Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,1397.msg61508.html#msg61508 ?

Peter

Thanks guys - did a few slices like that today for lunch - it is the best method for reheating leftover pizza out of the frig I have found to date     

[petef]

Thanks guys - did a few slices like that today for lunch - it is the best method for reheating leftover pizza out of the frig I have found to date     

Thanks again for that pizza frying tip! The first time I tried it it was like heaven feeling
that crust crunch on a thin crust which had gone soggy after being frozen. It reminds
me of the difference between a soggy hoagie roll and one that is toasted.

---pete---

[JConk007]

I have been using this technique for years never knew it was on the forum (or haven't found it yet) but I can vouch for it, it really works well. I use a 14" Teflon so i can do many slices at a time.  Most times I take the time to use the brick to reheat but if a brick is not available this works wonderfully. Some small Stones/bricks are available for toaster ovens as well. But again if time is an issue fry em up 
john

[tdub154420]

I know this is a pretty old thread and this is a random bump, but I was looking at Paul (Upstate Pizza's) pictures and Wow!  What a good looking pie!  But the dough recipe really threw me off...

2 cups warm water
4 TBSP. Sugar
2 tsp. sea salt
6 cups bread flour
1/4 tsp. instant dry yeast

I feel like that's A LOT of sugar, not much yeast, and a little on the low side of water...does this only work with a warm rise?   

I'd like to try this with a cool rise but with that little yeast....I just don't know....