Doing some simple calculations and using the expanded dough calculating tool at http://www.pizzamaking.com/expanded-calculator.html
, I have set forth below a proposed dough formulation for use in connection with an 8" x 10" sloping-sided pan. The amount of dough is 12 ounces. Several comments will follow:
|202.47 g | 7.14 oz | 0.45 lbs|
132.01 g | 4.66 oz | 0.29 lbs
1.62 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
2.39 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
1.71 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
340.2 g | 12 oz | 0.75 lbs | TF = N/A
Note: Dough (12 ounces) is for a sloping-sided 8" x 10" pan; nominal thickness factor = 0.15 [12/(8 x 10)]; no bowl residue compensation but a value of 1.5% is suggested; while there is no oil in the dough, there is corn oil added to the pan and the dough ball might be coated with corn oil.
I will begin my comments by saying that I came up with the above dough formulation by doing volume-to-weight conversions for the water, salt, yeast, (ADY), and sugar ingredients that were set forth earlier in this thread by member jets147 who indicated at the time that he was a Jet's employee familiar with the way that the dough was made and managed at Jet's. Once I came up with the baker's percent version of the dough formulation, I tested that formulation against the Jet's nutrition information as given at its website at http://jetspizza.com/nutrition/category/13
. For this test, I decided to use a small Jet's square cheese pizza. I selected a cheese pizza because it is the most basic and simplest pizza that Jet's makes, inasmuch as it comprises only dough, cheese and pizza sauce. But this meant that I had to make certain assumptions as to the weights of the cheese and pizza sauce that would be used with the dough to make a pizza.
In my case, I used six ounces of low-moisture part-skim mozzarella cheese from Grande and about four ounces of pizza sauce made from a watered down tomato base from Stanislaus, for a total unbaked pizza weight of 22 ounces. I selected Grande and Stanislaus since they are ones that Jet's used when I researched the matter some years ago. More recently, I saw reference to Bay State Milling (BSM) in the allergens section of the Jet's website that leads me to believe that BSM is the supplier to Jet's of the flours used to make its pizzas. BSM has many flours in its flour portfolio (see the Bay State Milling entry at http://www.pizzamaking.com/forum/index.php?topic=40212.0
) but, unfortunately, it does not publish the specs for its flours. Maybe having those specs might have helped but from my prior research I was given to understand that the flours used by Jet's are milled just for them and packaged exclusively for them. So, for purposes of my analysis of the Jet's nutrition information, I used a standard bread flour that seemed to be close to what Jet's may be using. Like Jet's flour, it was bleached, malted, unbromated, and enriched.
But after going through the analysis, and while I am not completely giving up on a bread flour with the right numbers, I now tend to think that Jet's may be using a weaker flour, one that may be closer to an all-purpose flour, but one that may be a stronger (e.g., higher ash content) than a typical all purpose flour. Otherwise, the flour may not work well with a hydration of around 65%. What led me to this alternative possibility is the high Carbohydrates number and the low Dietary Fiber number in the Jet's nutrition information. There are also Carbohydrates in the cheese (a small amount--about a gram per ounce) and in the pizza sauce, and there is Dietary Fiber in the tomatoes, but even when I took these numbers into account, I had a hard time achieving the Carbohydrate and Dietary Fiber numbers in Jet's latest nutrition information. I only got closer when I used the nutrition numbers for a weaker flour with a higher Carbohydrate number and a lower Dietary Fiber number and a tomato product with a high Carbohydrate number and a low Dietary Fiber number. The above said, it is important to keep in mind that Jet's, or any other pizza chain for that matter, is not required by the FDA to produce nutrition numbers for its pizzas. Most do it because of the increasing demand of consumers to know what it is that they are eating. But that doesn't mean the that nutrition information is always accurate or correct. As I previously noted, Jet's significantly lowered the Cholesterol number in its recent nutrition information from its prior value. Whether they did that because I raised the issue with Jet's I cannot say.
But one thing that seemed to be supported by my analysis is the amounts of salt and sugar in the Jet's dough. Both of the numbers for the salt and sugar in the above dough formulation appear credible, and I'd like to think their values are intentional since there are good reasons or logical explanations for the small amounts of salt and sugar as used in the formulation, especially when taken into account with the use of ADY, warm water, and the fermentation protocol. I can go into the reasons for those who may be interested. But I should also add that the amount of ADY is also credible in the context of the dough life cycle used at Jet's, where the dough made each morning is for the dinner crowd that day and held in the cooler for the next day's lunch, with any leftover dough at that point being discarded (a least according to Jet's rules).
With respect to the hydration calculation, I used a conversion of one cup of water equals 8.15 ounces by weight. That is a standard conversion factor I use even though technically a cup of water weighs 8.345 ounces. Most people don't measure out water carefully or correctly enough to get that weight. To confirm my conversion number, I did several weighings of two quarts of water on my kitchen scale and then calculated the water on a cup basis. It was at about 8.15 ounces.
But the amount of oil is a bit trickier. As previously noted, there is no oil (corn oil) used in the Jet's dough, but there is corn oil in the pan. But once I took into account all of the sources of fats, the only way that I could achieve the high Total Fats number in the Jet's nutrition information was to assume that there was about eight teaspoons of corn oil used in the pan. That seems high to me but I recall that Pizza Hut used to use considerably more oil in its pans than my number suggested, even when equalizing the pan areas.
How the dough made using the above formulation is made and managed is important if one is trying to clone a Jet's pizza. Member jets147 provided some guidance on these matters, as follows:after put into the pans, depending on the temp of store it takes 30 mins to 1 hour for the dough top rise. (make sure ur pans have corn oil on them)after that it u must "press the dough out" this processes is basically makeing the dough fit to the pan corner to corner. once pressed out it takes about 45 mins for it rise again. now, it can be more then 45 mins if u want. or less. more time u wait the fluffier the dough will be.
The above instructions are in line with what I read in articles about Jet's on the subject. However, I recently saw a video on the same matter, as noted below. But what is important is that the ADY be added dry to the mixer bowl and that the water added to the bowl be warm. It has to be warm enough to rehydrate the ADY. Most yeast producers suggest a water temperature of around 120-130 degrees F when rehydrating ADY added to the flour. Of course, using all warm water will usually mean a finished dough temperature that is likely to be close to 90 degrees F. But that high finished dough temperature is critical to the method of preparing the Jet's dough. As part of the dough making process, I suggest that members also view, or view again, the video that was referenced in Reply 26 at http://www.pizzamaking.com/forum/index.php?topic=8247.msg118161#msg118161
. For convenience, I have included that video in this post also. Note, also the use of the Somerset dough roller in the first video where it looks like the sheeted skins are put into dark pans. I did not see the use of lids such as described in Reply 77 at http://www.pizzamaking.com/forum/index.php?topic=8247.msg137183#msg137183
, but such use might be helpful for the reasons noted in Reply 77.
Finally, I added another Jet's video of August 2014 to show the flour bags, pizza sauce cans and boxes, etc.