Author Topic: thank you peter  (Read 1916 times)

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Offline conibear

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thank you peter
« on: October 20, 2009, 10:30:46 PM »
 :) voids and made in a bread machine


Offline conibear

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voids
« Reply #1 on: October 20, 2009, 10:40:35 PM »
 :pizza:

Online Pete-zza

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Re: thank you peter
« Reply #2 on: October 21, 2009, 09:29:40 AM »
conibear,

Can you tell me which dough recipe you used to make your American style?

Peter

Offline conibear

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Re: thank you peter
« Reply #3 on: October 22, 2009, 11:16:37 PM »
peter this is it
been a lurker for awhile
thanks for the recipe  :)


 king Arthur bread flour    373.7 g  |  13.18 oz | 0.82 lbs
water  209.27 g  |  7.38 oz | 0.46 lbs
yeast  1.49 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
salt  5.61 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
 oil canola  27.28 g | 0.96 oz | 0.06 lbs | 6.01 tsp | 2 tbsp
sugar  15.7 g | 0.55 oz | 0.03 lbs | 3.94 tsp | 1.31 tbsp

you guy's made me buy scale
for flour and water

made this a lot
this my final tweak

i use breadman ultimate tr2200c on pizza dough setting
110 degree water
1 teaspoon sugar
yeast
flour
start machine
rest of the sugar
salt
oil
cycle is 55 minutes
punch down let rise double in bulk takes about two hours
form skin
top
bake six minutes at 500 second lowest rack
raise to top rack bake two minutes

again thanks

cheap pan i use  found at the hardware store
 

large grill topper

Online Pete-zza

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Re: thank you peter
« Reply #4 on: October 23, 2009, 11:03:35 AM »
conibear,

Thank you for the explanation. For the record, the dough recipe you used was one of my Papa John's clone dough recipes, at Reply 31 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg60076.html#msg60076. That recipe is intended to be a one-day cold fermented dough recipe, with the pizza being baked on a pizza screen. However, in your case, by using warm water and your bread maker, you introduced a fair amount of heat into dough and essentially (and cleverly) converted the recipe to a short-term one where the dough can be used within a few hours. Also, by using a pan instead of a screen, you ended up with a crust that is thinner than usual. It was that thinness that confused me as to which American style dough recipe you were using. But your pizza looks like it turned out fine.

Sometime, if you are interested in a short-time ("emergency") Papa John's clone dough recipe, you might try the recipe given at Reply 52 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg66312.html#msg66312. That recipe was intentionally designed to produce a short-term dough. It might even shorten your preparation time.

Peter

Offline conibear

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Re: thank you peter
« Reply #5 on: October 24, 2009, 10:44:16 PM »
post no 3
thanks for the recipe 


was just giving you credit
thank you


your reply
For the record, the dough recipe you used was one of my Papa John's clone dough recipes




 

pizzapan