The dough looks reasonable enough with some semolina but it's another one of those "package of yeast" things. How do these guys not know that's too much yeast. Everything else gets measured out, why not instruct the same with the yeast.
Loo,
Remember, the Emeril dough recipe is intended to make two 12" pizzas. So, a packet of yeast for 3 1/2 cups of all-purpose flour and 1/2 cup of semolina flour isn't as much as might first appear. On the assumption that Emeril measures out his flour by the scoop and level method ("Medium" in November's Mass-Volume Conversion Calculator at
http://tools.foodsim.com/), I converted Emeril's recipe to baker's percent format and ascertained the thickness factor using the deep-dish dough calculating tool at
http://www.pizzamaking.com/dd_calculator.html, as follows:
All-Purpose/Semolina Flour Blend* (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.92022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.50785%):
Single Ball:
| 606.46 g | 21.39 oz | 1.34 lbs
344.41 g | 12.15 oz | 0.76 lbs
7.09 g | 0.25 oz | 0.02 lbs | 1.87 tsp | 0.62 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
108.99 g | 3.84 oz | 0.24 lbs | 8 tbsp | 0.5 cups
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
1076.52 g | 37.97 oz | 2.37 lbs | TF = 0.1185
538.26 g | 18.99 oz | 1.19 lbs
|
* The All-Purpose/Semolina Flour Blend comprises 18.45 oz./523.03 g. all-purpose flour (General Mills a-p flour) and 2.95 oz./83.50 g. semolina flour (Bob's Red Mill)
Note: Nominal thickness factor = 0.1185; no bowl residue compensation; the apportionment of the two flours is 86.23% all-purpose flour and 13.77% semolina flour
As you can see, at 1.16853%, the ADY is not particularly excessive for a deep-dish dough with a lot of oil (17.97%). Even if some might consider that there is too much ADY, that would not be unusual for a dough that is to be used in only a few hours.
For a single dough ball for a single 12" pizza, which represents half of the above recipe, the dough formulation converts to this:
All-Purpose/Semolina Flour Blend (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.92022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.50785%):
| 303.23 g | 10.7 oz | 0.67 lbs (1 3/4 c. GM a-p flour measured out using scoop and level method, and 1/2 c. Bob's Red Mill semolina flour)
172.21 g | 6.07 oz | 0.38 lbs (1/2 c.)
3.54 g | 0.12 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
54.49 g | 1.92 oz | 0.12 lbs | 12 tsp | 4 tbsp
1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
538.26 g | 18.99 oz | 1.19 lbs | TF = 0.1185
|
The thickness factor, 0.1185, that I calculated for Emeril's recipe based on my assumptions, can be used in the deep-dish dough calculating tool with any other size or shape of deep-dish pan. The Mass-Volume Conversion Calculator can be used for conversion purposes for other all-purpose flours listed in the pull-down menu.
I hope that someone tries out Emeril's dough recipe in some form and reports back on the results, with whatever sauce and fillings one might select.
Peter
