Peter,
I used to All Trumps today and will see how the dough turns out tomorrow. The weather is hot here and I used bottled water that I had put in the refrigerator for awhile. I don’t know what happened, but 2 batches that weighed 10 lbs. each had a finished temperature of 84. Then I made two 15 lb. batches and the finished temperature of the dough was 86. I did all the things the same. Do you think because they were a bigger batch the friction of the mixer had something to do with the finished temperature? My water temperature was 72 degrees. It is also humid here, so I don’t know if that had something to do with the dough either.
Maybe I can get a handle on my oven temperature, too because I am going to try the grill thermometer tomorrow.
I am still planning on making the test batch on Friday. I used two different things to try and figure out my test batch. I first used a thickness factor of .10 for 6 balls.
Next I used a 16 oz. weight of dough ball for 16" pizza, also for 6 balls. It seems when I weigh the dough balls that is all I need to make the 16" pizza. Which formula which you suggest for me to use, or do you have another idea? I added the 2 percent sugar.
I also am planning on trying a dessert pizza tomorrowTom Lehmann had posted on PMQ. Here is the recipe. It really sounded good to me. I let you know what happens with that.
Post Re: Desserts Reply to topic Reply with quote
I don't know about you, but I find pie filling on a pizza to be overly sweet. Try this, use your regular thin crust dough skin, brush it with melted butter, sprinkle with sugar and cinnamon, then add sliced fruit such as apples (with the skin on) banana (be sure to put the slices in water with a little lemon or lime juice to keep them from turning brown), sliced strawberries, blueberries, sliced kiwi, sliced peaches, halved red and green grapes, or slices of canned Mandarin orange. Just about any fruit or berries works well. Then sprinkle on a little streusel and bake the same as your thin crust pizzas. Let the pizza set-up a minute or so after baking and apply icing (powdered sugar and water mixed to a thick paste works well) from a squeeze bottle. Can be served hot or cold, is great when sold by the slice, and for a special treat, offer it ala mode.
These can be made in advance and held in the cooler, when needed, remove a slice and give it a partial pass through the oven just to reheat it, or, like I said, it is also great (my favorite) cold. This can be a great summer time (seasonal) dessert offering. This is just one of the pizzas that we make during our pizza production class in October and at the Orlando Pizza Show in September.
Tom Lehmann/The Dough Doctor
Thickness factor .10
Flour (100%): 2139.51 g | 75.47 oz | 4.72 lbs.
Water (58%): 1240.91 g | 43.77 oz | 2.74 lbs
IDY (0.30%): 6.42 g | 0.23 oz | 0.01 lbs | 2.13 tsp | 0.71 tbsp
Salt (1.75%): 37.44 g | 1.32 oz | 0.08 lbs | 7.8 tsp | 2.6 tbsp
Olive Oil (1%): 21.4 g | 0.75 oz | 0.05 lbs | 4.75 tsp | 1.58 tbsp
Sugar (2%): 42.79 g | 1.51 oz | 0.09 lbs | 10.73 tsp | 3.58 tbsp
Total (163.05%): 3488.46 g | 123.05 oz | 7.69 lbs | TF = 0.102
Single Ball: 581.41 g | 20.51 oz | 1.28 lbs
16 oz weigh of dough for 16" pizza
Flour (100%): 1702.56 g | 60.06 oz | 3.75 lbs
Water (58%): 987.49 g | 34.83 oz | 2.18 lbs
IDY (0.30%): 5.11 g | 0.18 oz | 0.01 lbs | 1.7 tsp | 0.57 tbsp
Salt (1.75%): 29.79 g | 1.05 oz | 0.07 lbs | 6.21 tsp | 2.07 tbsp
Olive Oil (1%): 17.03 g | 0.6 oz | 0.04 lbs | 3.78 tsp | 1.26 tbsp
Sugar (2%): 34.05 g | 1.2 oz | 0.08 lbs | 8.54 tsp | 2.85 tbsp
Total (163.05%): 2776.03 g | 97.92 oz | 6.12 lbs | TF = N/A
Single Ball: 462.67 g | 16.32 oz | 1.02 lbs
