A Tale of Two Nights of the Round Table - Part One
Thanks to DNA Dan, I received a hearty sample of All Trumps unbleached, unbromated flour to use as a test for making two Round Table pizza clones. This was basically to serve as a personal test to see if this flour performed or ended up making the crust tasting any different than the GM Better for Bread flour that I normally use. As a further test and requested by Dan, I made two pizzas with the flour using different methods to create the dough: one was Lydia’s cheater recipe and the other was Petezza’s RT clone recipe. As there have been different versions of these recipes over the years, I am providing the recipes that I used down below.Lydia’s Cheater Round Table recipe
12 oz flour
4 oz Quaker Harina preparada flour tortilla mix
0.25 oz (1/2 Tbsp) instant yeast
8.40 oz water approx. 90°F
The tortillas mix has most of the key ingredients, whey, L-cystine, shortening and salt with a few additional ones likes corn syrup solids and chemical leveners: sodium alum phosphate, sodium bicarbonate and monocalcium phosphate.
Process in food processor until just combined.
Use the metal chopping blade and pulse the food processor a couple of times, just until the crumbs start to stick together and the dough just barely holds together. There will be sticky areas as well as loose crumbs and undissolved yeast.
Dump the dough/crumbs onto a long sheet of plastic wrap and seal it up.
Proof at the very least 3-4 hours room temp
Halfway through the "rest", fold the dough 2-3 times to help incorporate the crumbs and yeast. After folding, divide the dough into 3 balls and place in plastic bags (typically old bread loaf bags).
Proof at least overnight in fridge for crisper crust. (In this experiment, it was actually 2 days.)
Remove an hour or two to come to room temp.
Roll the divided dough balls in just a bit of flour, pat the dough into a disc of even thickness then roll the dough out without any additional flour or with only a barely visible coating. Layer the three rolled out balls of dough, use a 14” pizza screen as a template and a pizza wheel cutting tool to cut out the appropriate round shape and diameter of crust. Use a dough docker across the disc. Add sauce, cheese and toppings as desired.