Help With Chewy Crust

[Shaklee3]

I've been using Pete-zza's Round Table replica recipe from page 13 in the RT thread in the American section. I can't post hyperlinks so I can't link directly to it.

It is an excellent recipe, and the pizza tasted great. However, after I made it last night, the outside of the crust was very crispy on the outside, and that's not the texture I was going for since RT's is chewy all around. I baked it on a Fibrament stone at 500 degrees. I used SAF instant yeast, gold medal better for bread flour, and vegetable crisco. Should I not use a baking stone if I'm going for a chewy texture, or do I need to modify the recipe? Thanks

Oh, and let me also add that I searched for something similar to this, and I found several people saying that yes, you can get chewy crust baked directly on a stone. So I assumed I was doing something wrong.

[Pete-zza]

Shaklee3,

I believe the dough formulation you used is the one at Reply 249 at http://www.pizzamaking.com/forum/index.php/topic,1911.msg51105.html#msg51105.

As you know, RT uses conveyor ovens and disks. In some places, they may even be using pizza screens. A standard home oven, whether using disks/screens or pizza stones, does not bake the same way as a conveyor oven, mainly because there is not the same top heat. When I made the pizza described in Reply 249 referenced above, I used a perforated cutter pan. That would be similar to a perforated disk but with an edge. It is possible that in your case the stone provided too much direct heat and that was responsible for the chewier and dryer crust. With a disk, it takes a while for the bottom heat to penetrate the cold disk and reach the pizza to bake it. So the pizza won't bake quite as fast and have a chance to become overly dry and chewy or crispy. If you feel you have to use a pizza stone, you might try using a higher bake temperature and remove the pizza from the oven sooner, before the crust can become too chewy, dry or crispy. You might also have to lift the pizza to a higher oven position to get an adequate top bake (baking/browning of the cheeses and top crust). Another possibility is to use a slightly higher hydration, so that more moisture is retained during baking.

Out of curiosity, since I have never had an RT pizza did your clone pizza seem like an RT pizza or was it just a good pizza?

Peter

[Shaklee3]

Shaklee3,

I believe the dough formulation you used is the one at Reply 249 at

As you know, RT uses conveyor ovens and disks. In some places, they may even be using pizza screens. A standard home oven, whether using disks/screens or pizza stones, does not bake the same way as a conveyor oven, mainly because there is not the same top heat. When I made the pizza described in Reply 249 referenced above, I used a perforated cutter pan. That would be similar to a perforated disk but with an edge. It is possible that in your case the stone provided too much direct heat and that was responsible for the chewier and dryer crust. With a disk, it takes a while for the bottom heat to penetrate the cold disk and reach the pizza to bake it. So the pizza won't bake quite as fast and have a chance to become overly dry and chewy or crispy. If you feel you have to use a pizza stone, you might try using a higher bake temperature and remove the pizza from the oven sooner, before the crust can become too chewy, dry or crispy. You might also have to lift the pizza to a higher oven position to get an adequate top bake (baking/browning of the cheeses and top crust). Another possibility is to use a slightly higher hydration, so that more moisture is retained during baking.

Out of curiosity, since I have never had an RT pizza did your clone pizza seem like an RT pizza or was it just a good pizza?

Peter

Thanks for the reply. I'll try moving the stone up to the middle first, since it's at the very bottom right now. If that doesn't make too much of a difference, I'll buy one of those screen things. All I have now is a non-stick perforated pan with 1/2" sides, which I'm assuming is not what you're referring to. Do you know a good place to buy those? By the way, RT's pizzas always have little dots on the bottom from the perforated pans.

I have to say, I couldn't really taste the pizza well enough to give you a fair judgement because of the crispyness affecting the texture. However, I know it was by far the best homemade pizza I've made, and my wife (who also thinks RT is the best pizza), said that I was getting "much closer". Once the crust softens up (and bottom for that matter), I'll give you better feedback.

[Pete-zza]

Shaklee3,

If you decide at some point to consider a perforated disk, I believe that you should get a dark anodized perforated disk. I bought mine originally from pizzatools.com (now Lloyd Pans, http://www.lloydpans.com/C-1000032/Quik-Disks) but there are other manufacturers, such as Allied Metal and American Metalcraft, that sell through restaurant supply stores. See, for example, http://www.foodservicedirect.com/index.cfm/S/308/CLID/3627/N/94129/Hardcoat-Perforated-Disks-with-Holes.htm. As you will note, the dark anodized perforated pans aren't exactly cheap. So, you might consider trying an ordinary, inexpensive pizza screen before considering a dark anodized perforated disk. They are sold by just about everyone in the restaurant supply business. Or you can simply wait to see if you can get the desired results using your pizza stone.

I personally try to avoid using nonstick disks or pans because they are not intended to be used in most cases above about 450 degrees F.

Peter

[Shaklee3]

Thanks Pete. I ordered a 17" pan, so I'll let you know the results. I had real Round Table tonight, and it was amazing.