Melt Pizza Company clone

[pepapi]

Hi guys, I was watching Youtube and noticed this video (https://youtu.be/CXsZia1d6U0?si=s4zK24l0o2wjLMfG&t=1) on the whole process that Melt Pizza Company does to produce their pizzas. Their Detroit pizzas are parbaked and appear to be very well reviewed and look very good to me. I thought I would take a crack at trying to make sense of the whole recipe and came up with this after much messing around. The facts are dispersed throughout the whole video and they talk about baker's % as well as massive volumes so I had to try my best to go from a few facts:

-70% hydration
-mix of 3 flours (75% Red Rose baker's craft plus, 25% Central Milling Type 85 Wheat Flour, 5% unknown spelt flour)
-1g of yeast per ball, I assumed that to be the large pizza (10x14?) which is double the size of the smaller pan. This is probably the part I'm least confident about as there seemed to be nothing definitive on the video about it. He is making a batch of 125 balls, some small & some large so saying "1g of yeast per ball" could perhaps be 75% of what is actually required for the larges if they are making 50% large & 50% small dough balls.
-2.5% high quality fine sea salt & olive oil
-Large dough ball total weight is 550g so I based everything upon that
-Small dough ball total weight would be half of that, so 275g
-poolish is 40% of the total weight (at least I hope it's based upon the TOTAL weight), poolish is 14 hours room temp. his poolish is 8250g flour & 8250g water. no idea if his poolish incorporates all 3 flours or just the Red Rose. He mentions that the whole poolish of 8250 & 8250g only has 6 grams of yeast, which appears to be instant dry. 

Assuming I'm correct on many, many things, here is a very rough recipe:

Melt Pizza Company Detroit clone (with poolish, for 1 10x14" Lloyd pan)

Poolish flour (mix flours is 82.5g/22g/5.5g)	100.00%	110g
Poolish water	100.00%	110g
Poolish IDY yeast	0.10%	0.11g
		weight in grams
All flour total (poolish flour included)	100.00%	314
Red Rose baker's craft plus 75% (poolish 82.5g excluded)		153
Type 85 wheat flour 20% (poolish 22g excluded)		40.8
Spelt 5% (poolish 5.5g excluded)		10.2
water (poolish water 110g excluded)	70.00%	109.8
IDY yeast (1g per dough ball, 33:31 of video)	0.32%	1
olive oil	2.50%	7.85
fine sea salt	2.50%	7.85
Total of all ingredients		550.61

Instructions:
1) Mix poolish ingredients and let sit for 14 hours at room temp, covered
2) Mix poolish on low with the rest of the water in mixer for 1 min
3) Add flour and yeast to poolish/water in mixer, mix on low for 4-5 mins
4) Scrape down dough and make sure there's no flour on the bottom, wait 3 mins
5) Mix on low again for 30 seconds, wait 5 mins more
6) Add salt, mix on low for 1 minute
7) Slowly add oil. Mix until you don't see the oil, about 4 mins. Don't overmix
8 ) If you've done bulk mixing, cut into 550g balls and press directly into lightly oiled pans, cover, let sit at room temp
9) After 1 hour at room temp, press the dough into all 4 corners and flatten, then rise again for 1 hour
10) Parbake dough for 5-6 minutes at 500F? ** Can't find anything on the video for how long this parbakes or what temp
11) Store parbaked crust at room temp for up to 48 hours, covered.  **1:35 of video
12) Put toppings on parbaked crust and bake at 569F for 10-12 mins or until done. **parbaking first and then still cooking for 10-12 mins seems a lot to me, but this is mentioned in the video

Again, this is a first crack at it and I haven't made it yet. I would love any assistance on this and of course if anyone is brave enough to try it I would love to see. 

I also put the recipe down without poolish below:

Melt Pizza Company Detroit clone (no poolish, for 1 10x14" Lloyd pan)

		weight in grams
All flour total	100.00%	314
Red Rose baker's craft plus 75%		235.5
Type 85 wheat flour 20%		62.8
Spelt 5%		15.7
water	70.00%	219.8
IDY yeast	1.00%	1
olive oil	2.50%	7.8
fine sea salt	2.50%	7.85
Total of all ingredients		550.45

I know people on the forums here have had great success with diastatic malt powder and I wonder perhaps if it would be similar results to remove the type 85 & spelt flours and just add some of that for simplicity's sake. They do mention in the video that using the wheat flour allows them to go to 70% easily as it absorbs water better, so perhaps if malt was added one would have to move it back to 68 or 69%? Just some thoughts, would love to hear what others think on this.

[kori]

Hi guys, I was watching Youtube and noticed this video (https://youtu.be/CXsZia1d6U0?si=s4zK24l0o2wjLMfG&t=1) on the whole process that Melt Pizza Company does to produce their pizzas. Their Detroit pizzas are parbaked and appear to be very well reviewed and look very good to me. I thought I would take a crack at trying to make sense of the whole recipe and came up with this after much messing around. The facts are dispersed throughout the whole video and they talk about baker's % as well as massive volumes so I had to try my best to go from a few facts:

-70% hydration
-mix of 3 flours (75% Red Rose baker's craft plus, 25% Central Milling Type 85 Wheat Flour, 5% unknown spelt flour)
-1g of yeast per ball, I assumed that to be the large pizza (10x14?) which is double the size of the smaller pan. This is probably the part I'm least confident about as there seemed to be nothing definitive on the video about it. He is making a batch of 125 balls, some small & some large so saying "1g of yeast per ball" could perhaps be 75% of what is actually required for the larges if they are making 50% large & 50% small dough balls.
-2.5% high quality fine sea salt & olive oil
-Large dough ball total weight is 550g so I based everything upon that
-Small dough ball total weight would be half of that, so 275g
-poolish is 40% of the total weight (at least I hope it's based upon the TOTAL weight), poolish is 14 hours room temp. his poolish is 8250g flour & 8250g water. no idea if his poolish incorporates all 3 flours or just the Red Rose. He mentions that the whole poolish of 8250 & 8250g only has 6 grams of yeast, which appears to be instant dry.

Assuming I'm correct on many, many things, here is a very rough recipe:

Melt Pizza Company Detroit clone (with poolish, for 1 10x14" Lloyd pan)

Poolish flour (mix flours is 82.5g/22g/5.5g)	100.00%	110g
Poolish water	100.00%	110g
Poolish IDY yeast	0.10%	0.11g
		weight in grams
All flour total (poolish flour included)	100.00%	314
Red Rose baker's craft plus 75% (poolish 82.5g excluded)		153
Type 85 wheat flour 20% (poolish 22g excluded)		40.8
Spelt 5% (poolish 5.5g excluded)		10.2
water (poolish water 110g excluded)	70.00%	109.8
IDY yeast (1g per dough ball, 33:31 of video)	0.32%	1
olive oil	2.50%	7.85
fine sea salt	2.50%	7.85
Total of all ingredients		550.61

Instructions:
1) Mix poolish ingredients and let sit for 14 hours at room temp, covered
2) Mix poolish on low with the rest of the water in mixer for 1 min
3) Add flour and yeast to poolish/water in mixer, mix on low for 4-5 mins
4) Scrape down dough and make sure there's no flour on the bottom, wait 3 mins
5) Mix on low again for 30 seconds, wait 5 mins more
6) Add salt, mix on low for 1 minute
7) Slowly add oil. Mix until you don't see the oil, about 4 mins. Don't overmix
8 ) If you've done bulk mixing, cut into 550g balls and press directly into lightly oiled pans, cover, let sit at room temp
9) After 1 hour at room temp, press the dough into all 4 corners and flatten, then rise again for 1 hour
10) Parbake dough for 5-6 minutes at 500F? ** Can't find anything on the video for how long this parbakes or what temp
11) Store parbaked crust at room temp for up to 48 hours, covered.  **1:35 of video
12) Put toppings on parbaked crust and bake at 569F for 10-12 mins or until done. **parbaking first and then still cooking for 10-12 mins seems a lot to me, but this is mentioned in the video

Again, this is a first crack at it and I haven't made it yet. I would love any assistance on this and of course if anyone is brave enough to try it I would love to see.

I also put the recipe down without poolish below:

Melt Pizza Company Detroit clone (no poolish, for 1 10x14" Lloyd pan)

		weight in grams
All flour total	100.00%	314
Red Rose baker's craft plus 75%		235.5
Type 85 wheat flour 20%		62.8
Spelt 5%		15.7
water	70.00%	219.8
IDY yeast	1.00%	1
olive oil	2.50%	7.8
fine sea salt	2.50%	7.85
Total of all ingredients		550.45

I know people on the forums here have had great success with diastatic malt powder and I wonder perhaps if it would be similar results to remove the type 85 & spelt flours and just add some of that for simplicity's sake. They do mention in the video that using the wheat flour allows them to go to 70% easily as it absorbs water better, so perhaps if malt was added one would have to move it back to 68 or 69%? Just some thoughts, would love to hear what others think on this.

I don't think diastatic malt powder does what you think it does, unless I'm misundertanding what you've posted.

Glossary (pizzamaking.com)

[Timpanogos Slim]

I don't think diastatic malt powder does what you think it does, unless I'm misundertanding what you've posted.

Charlie Anderson has some videos where he speculates that it improves fermentation, which is pretty odd. But I don't know what the OP means either. 

That being said, when people blend in small quantities of other flours -- and I'm one of these people -- they're working on the last 2-5% of their goal. 

It's not possible to absolutely match their results as some person in a different kitchen. 

So just use a good bread flour as 100% of the grist. We're talking about like 3% of something you're likely to miss by 33%. 

[Bobby Lawn]

10) Parbake dough for 5-6 minutes at 500F? ** Can't find anything on the video for how long this parbakes or what temp
11) Store parbaked crust at room temp for up to 48 hours, covered.  **1:35 of video
12) Put toppings on parbaked crust and bake at 569F for 10-12 mins or until done. **parbaking first and then still cooking for 10-12 mins seems a lot to me, but this is mentioned in the video

Yeah I watched this video and few times and I couldn't find out his parbake temp and times either. I would guess that his parbake temp would be close to his final bake temp. Maybe a bit lower?

Also agree that 10-12 minutes at 569F seems like a long time for a dough that's already parbaked. 7-8mins at 550F for my lil oven and he's got a Pizzamaster (?). 

[gcpizza]

I know people on the forums here have had great success with diastatic malt powder and I wonder perhaps if it would be similar results to remove the type 85 & spelt flours and just add some of that for simplicity's sake. They do mention in the video that using the wheat flour allows them to go to 70% easily as it absorbs water better, so perhaps if malt was added one would have to move it back to 68 or 69%? Just some thoughts, would love to hear what others think on this.

I think that unless you use the flours that he uses, you won't be making a "clone" of his pizza as those flours, especially the T85, are a signature aspect of his pizza. If you just use some other flour in place of the two (or three if doing his spelt version) that he uses and add LDMP, you'll essentially be making Hans' famous Detroit dough, which would make a great Detroit pizza, but it won't be a clone of Melt Pizza.

Just my $0.02...