Malty Laminated Beer Pizza

[Zing]

I was in Whole Foods' bulk foods section today and saw they were selling Red Star Nutritional Yeast Large Flakes. I bought a scoopful for 98 cents. I mixed up a quick batch of dough (including All Trumps high gluten flour) to see if this was the source of THAT SMELL (tm). I mixed in a ridiculous amount of it. No, it did not give off an aroma while baking but it did act as a very effective dough relaxer. That is probably why the roll manufacturer I talked about 3 posts up uses deactivated yeast.

[DNA Dan]

Is "the smell" there in these new Ye Ole' Parlour's being opened?

Are you referring to Me n' Eds?

[Chicago Bob]

Are you referring to Me n' Eds?

"Shakeys" Ye olde Pizza Parlor.... "the smell" man! 

[DNA Dan]

You know I was up in Spokane a few weeks ago and I had my choice between Round Table or Shakeys. Unfortunately I chose RT. I wrote about the experience in the RT thread. Definitely need to try the Shakeys up there next time, although I just know it isn't going to be the same as Shakey's from the 70's. I guess I just didn't want to disappoint myself. 

[Chicago Bob]

You know I was up in Spokane a few weeks ago and I had my choice between Round Table or Shakeys. Unfortunately I chose RT. I wrote about the experience in the RT thread. Definitely need to try the Shakeys up there next time, although I just know it isn't going to be the same as Shakey's from the 70's. I guess I just didn't want to disappoint myself. 

     I know what you mean Dan.
About once every year or so I just have to buy a small Pizza Hut thin an crispy pizza even though I know it's gonna be crapola.....it's like some 'lil stupid guy in me is saying, "Bob, ya never know man, maybe they brought back the good....".   Jeeez, why do I listen to that guy! 

Bob

[Zing]

I find it amazing that I have the same desire for Pizza Hut thin crust. Until I found this message board and a few others, I thought it was still like the old days where the pizza might be terrible or might be great. Now I know (because everything is made in factories) it will never be great again. I wonder how long it will be before I finally no longer have a desire for this pizza.

[nick57]

I agree. I must be a masochist, I'll go back to PH hoping for the best, and I am always sorry I did. It's that wonderful feeling when you remember the good old days. I remember when the pies came on a cardboard disc and it had a paper tent that covered the pie. I loved tearing it open and smelling that wonderful aroma. Ah memories, at least the big pizza chains can't take that away.

[Zing]

I came across a March, 2013 review of the Shakey's in Warner Robins, GA. The review is credited to Eaton Wright of the Macon Telegraph. I read other reviews by Eaton Wright, and believe the critic is older, as there are references to now-closed Shakey's in Georgia.

This quote from the review got my attention:
"..............diehards will tell you they barely notice their surroundings as soon as that unique smell of Shakey’s pizza greets them at the door."

The full review is here:
http://www.macon.com/2013/03/29/2414785/choose-shakeys-for-nostalgic-family.html

Now this critic is experienced, so would know if the smell is coming from, say, spilled beer on the floor of a carpeted restaurant. Note that the two words THAT and SMELL are in the review. Warner-Robins reportedly still uses a deck oven. But the samples I get come from a store with a conveyor oven. I think there is more to it than the oven used.

I keep posting hoping that someone can place THAT SMELL(tm)*

*THAT SMELL is a trademark of DNA Dan.

[DNA Dan]

Dang man all this talk about pizza had me dusting off the conveyor tonight.  Here's the latest MLBP from my kitchen.

[TomN]

Looks like a tasty pie. Nice work.

[Chicago Bob]

Dang man all this talk about pizza had me dusting off the conveyor tonight.  Here's the latest MLBP from my kitchen.

Ha! Scrolling up from the bottom of the page and seeing the pie pics first I knew it would be DNA Dan posting in one of his beauties. Gorgeous pizza Dan! 

Would you please share formula for this one...I want to try it asap! 

Bob

[DNA Dan]

I have gotten away from the boiled down malt liquor and started using beer straight. Not quite the same but sure is a hell of a lot easier. Here you go..

481g All Trumps Flour (Unbromated)
232g Red Hook ESB
10g Salt
10g Lard
10g Sugar
6g Tones Garlic Romano Seasoning
3g IDY (Fleischmann's)

This is enough to make a 16" pie in the 0.125-0.2 thickness range. This one was a 48 hour cold ferment. The All Trumps isn't that hydrated at 48%, but I have found if you just dump it into a bag all crumbly and refrigerate a few hours it will become wetter. You can then press it into a ball. I actually made two doughs, one I let ferment at RT for 4 hours, then put it in the cooler. The other went into the cooler directly after mixing. The RT ferment was very flat with not a lot of bubbles going on. So the cracker crust rule still applies, undermix the dough and don't develop it too much. Even with the sheeter I have had the best results abiding by this rule.

[Chicago Bob]

I have gotten away from the boiled down malt liquor and started using beer straight. Not quite the same but sure is a hell of a lot easier. Here you go..

481g All Trumps Flour (Unbromated)
232g Red Hook ESB
10g Salt
10g Lard
10g Sugar
6g Tones Garlic Romano Seasoning
3g IDY (Fleischmann's)

This is enough to make a 16" pie in the 0.125-0.2 thickness range. This one was a 48 hour cold ferment. The All Trumps isn't that hydrated at 48%, but I have found if you just dump it into a bag all crumbly and refrigerate a few hours it will become wetter. You can then press it into a ball. I actually made two doughs, one I let ferment at RT for 4 hours, then put it in the cooler. The other went into the cooler directly after mixing. The RT ferment was very flat with not a lot of bubbles going on. So the cracker crust rule still applies, undermix the dough and don't develop it too much. Even with the sheeter I have had the best results abiding by this rule.

Great Dan, thanks. Sounds very interesting and I want to try this right away.