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Offline Pete-zza

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Re: Jets pizza
« Reply #260 on: March 13, 2017, 04:56:39 PM »
HarryHaller73,

You can see my analysis of the Jet's pizza in a series of posts starting at Reply 194 at:

https://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711

There is also a lot of background information in the post at Reply 26 at:

https://www.pizzamaking.com/forum/index.php?topic=8247.msg118161#msg118161.

Peter

Offline HarryHaller73

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Re: Jets pizza
« Reply #261 on: March 13, 2017, 05:57:41 PM »
HarryHaller73,

You can see my analysis of the Jet's pizza in a series of posts starting at Reply 194 at:

https://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711

There is also a lot of background information in the post at Reply 26 at:

https://www.pizzamaking.com/forum/index.php?topic=8247.msg118161#msg118161.

Peter

Thanks for the links.

My initial impression of the crust was that it is pretty amazing and yet very uncomplicated, what stands out is an almost fossilized undercrust which produces a big crunch.  This is their "hook".  This simple thing differentiates it from other soggy pan pizzas on market.   There are some interesting information in your links that I saw, regarding oil used to grease the pan.  Though the data shows corn oil only, there's definitely an artificial flavoring added somewhere, as corn oil doesn't naturally taste like butter.  Tasting the sauce, there's alot more going on there too, and reminds me of Chuck E. Cheese pizza sauce in the 80's in a good way.  There's something nostalgic about the pizza flavor.   To clone this pizza begins with getting the undercrust texture right.  In my experience, is low/intermediate hydration, lower temp and longer bake.  To dry out the undercrust as much as possible without burning it.

I find another way their model differentiates against competitors is via tight quality control of workflow and ingredient sourcing and prep.  Unused old doughs are thrown out, and made fresh daily unlike other chains who'll use delivered dough out to many days.  Vegetables are cut in house daily, etc.  Nothing complicated just fresher ingredients and strict adherence to processes.  And these things seem cyclical to chains.  For instance, about a decade ago, Dominos rebooted with better processes and ingredients and they've cleaned up in market share while Papa Johns has regressed and imo, was the better product at one point.

« Last Edit: March 13, 2017, 07:12:55 PM by HarryHaller73 »

Offline Pete-zza

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Re: Jets pizza
« Reply #262 on: March 13, 2017, 06:21:16 PM »
HarryHaller73,

On the matter of the crunch, you might take a look at Reply 21, at https://www.pizzamaking.com/forum/index.php?topic=8247.msg415258#msg415258, and also Reply 214 at https://www.pizzamaking.com/forum/index.php?topic=8247.msg415286#msg415286. There is also a fair amount of follow-up discussion after Reply 214.

There will always be issues when trying to replicate a commercial pizza but using a home oven. It also means having the right pan.

Peter

Offline amkelly

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Re: Jets pizza
« Reply #263 on: March 21, 2017, 08:28:29 PM »
Having been in Jets before they started branding their supplies, my husband saw them using Whirl to coat the deep dish pans.  So the last time I was there, I saw a bottle with their name on it.....and it was turned enough to see the name of Whirl on the back.  I purchased some a couple of weeks ago and it made a world of difference in the crunch and taste.

Offline segfault

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Re: Jets pizza
« Reply #264 on: May 16, 2017, 12:05:58 PM »
this stuff??
https://www.amazon.com/dp/B00BUYU2IK/?tag=pmak-20


Having been in Jets before they started branding their supplies, my husband saw them using Whirl to coat the deep dish pans.  So the last time I was there, I saw a bottle with their name on it.....and it was turned enough to see the name of Whirl on the back.  I purchased some a couple of weeks ago and it made a world of difference in the crunch and taste.

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Offline foreplease

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Re: Jets pizza
« Reply #265 on: May 21, 2017, 08:44:12 PM »
A person could read this entire thread, decide on the best approach, and make one faster than he/she could successfully order one from Jet's web site. The one in our area anyway. Too bad, I like their pizza once in a while but not their phone system or web site. It's near my shop. I walk in and order one sometimes and come back in 15-20 minutes.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline hotsawce

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Re: Jets pizza
« Reply #266 on: June 05, 2017, 11:09:59 PM »
I'm surprised. Whirl is just Soybean oil...

Having been in Jets before they started branding their supplies, my husband saw them using Whirl to coat the deep dish pans.  So the last time I was there, I saw a bottle with their name on it.....and it was turned enough to see the name of Whirl on the back.  I purchased some a couple of weeks ago and it made a world of difference in the crunch and taste.

Offline HBolte

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Re: Jets pizza
« Reply #267 on: June 06, 2017, 10:54:19 AM »
I'm surprised. Whirl is just Soybean oil...

Lou, I could not find the ingredients but the website says: Whirl butter flavored oil adds delicious butter flavor to everything you make, without the hassles of butter or margarine. Whirl's authentic butter flavor makes it great for brushing on pizza crusts and breadsticks and as a replacement for butter or margarine in wing sauces. Best of all, Whirl is up to half the cost of butter!

So they must just add flavoring to soybean oil?
« Last Edit: June 06, 2017, 10:56:38 AM by HBolte »
Hans

Offline Pete-zza

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Re: Jets pizza
« Reply #268 on: June 06, 2017, 11:18:04 AM »

Offline hotsawce

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Re: Jets pizza
« Reply #269 on: June 08, 2017, 02:30:17 AM »
I'm curious;

Does anyone recall Jet's bake time and temp? I've never had one of their pies but I do find it interesting they've cracked getting a very crisp crust in a conveyor.

Also, does anyone know how they store and care for their plans? Jets has to do a ton of volume...I'm wondering how they clean those steel pans without having them rust.

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Offline THEBBQMAN

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Re: Jets pizza
« Reply #270 on: June 11, 2017, 04:02:05 PM »
I'll ask the next time I stop in and see if the help will give me the time and temp for their pies.  I do LOVE their rectangle pies, crispy on the outside and tender on the inside, just the right amount of cheese and sauce IMO.

Offline segfault

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Re: Jets pizza
« Reply #271 on: July 30, 2017, 09:41:28 PM »
It's been a long time since I made a home made pizza.....but i made two this weekend!

I used Pete's formula as per reply 194

Flour 202.47 - KABF (it's all i had available)
Water 132.01 - Filtered @ 70deg F
ADY 1.62 - fleischmann ADY
Salt 2.39 - Morton Kosher
Sugar 1.71 - Kroger Granulated Sugar

Inc in blender
8min on "6"
Plastic container, room temp 2 hr,  then shape into square, and roll out, place in 8x10 blue steel pan along with 3T veg oil (didn't have corn :[  )
rerise in oven on "proof" (~100f)


I used reply 251 for the sauce:
14oz puree sun ripened tomato
1/2 tsp salt
1/4 tsp granulated garlic
1 Tbs dried oregano
whisk together


for the pizza, i used :
6.5oz grande mozzarella
4oz pizza sauce

I feel like this is an optimal level of cheese to sauce to dough, i won't be tweaking this anymore.

For the first - Baked 12min @ 550 on bottom rack [foil @ 9min] - came out a bit burnt on the bottom
For the second - Baked 12min @ 550 on middle rack [foil @ 9min] - golden brown on the bottom

props to DetroitPizzaGirl, sauce is pretty good, perhaps a touch aggressive with the garlic, but i enjoyed it.  I'm going to compare it to a jets pizza one of these days and see if i can tweak it.

I'd like to give this "whirl" business a try, but i'm not thrilled about buying bulk quantities :|






Offline Pepperonnie

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Re: Jets pizza
« Reply #272 on: October 14, 2017, 06:52:20 PM »
Here is my take on a Jet's Pizza we had for dinner tonight. Tastes real close to Jet's.

Offline Pete-zza

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Re: Jets pizza
« Reply #273 on: October 14, 2017, 06:57:23 PM »
Pepperonnie,

You did a very nice job. Can you tell us what dough recipe you used?

Peter

Offline Pepperonnie

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Re: Jets pizza
« Reply #274 on: November 02, 2017, 01:27:30 PM »
Pepperonnie,

You did a very nice job. Can you tell us what dough recipe you used?

Peter

I start out with:

1 cup water
2 tsp salt
2 tsp sugar
2 tsp yeast
1 1/2 cups bread flower
1/2 cup or less semolina.

I mix by hand and add more bread flower until I get it mixed good. I leave the dough kinda of on the wet side. Then I put it in a covered dish and let it rise for 1-2 hours. Then I put it in my square pan that I bought from DetroitStylePizza.com. The main thing is to put corn oil in the pan before adding the dough. This is what gives it the kind of fried dough like Jets. I let it rise in the pan until it reaches the thickness I like. I used 2 different cooking methods. Sometimes I bake it on a pizza stone, yes in the pan, at 500-550 degrees for 8 minutes. Sometimes I put it in the oven at 425 degrees for 25-30 minutes. Tastes great. I also use a full fat mozzarella with either a provalone or munster blend. Jets uses just a mozzarella provalone blend from Grande I believe. I also make my own pepperoni.

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Offline DetroitPizzaGirl

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Re: Jets pizza
« Reply #275 on: December 21, 2017, 06:00:56 PM »
Hello Everyone, it's been many months since I made a pizza trial - and finally I made another attempt today, and (I think) I got even closer to the Jet's taste.  I used my last recipe from Reply #251 (https://www.pizzamaking.com/forum/index.php?topic=8247.msg472672#msg472672)

... but  made a few changes:

- I bought smaller pans 8x10 inch size from www.detroitstylepizza.com
- I tweaked the sauce (thank you Segfault for the feedback - I reduced the granulated garlic in HALF... down to 1/8 teaspoon... and I did indeed like it better)
- I put 4 TBSP corn oil (mazola) in each 8x10 pan (perhaps next time I'll just do 3 TBSP) AND... I sprinkled some salt onto the oil on the bottom of the pan, and I think that gave the crust a saltier flavor actually... it tasted pretty good.
- I cooked the pizza on 425 Farenheit for 20 minutes (on a special oven setting that roasts the bottom and circulates the hot air on top)

THE RESULT?
- Finally the bottom is getting crunchier.  Not 100% to where I want... but like 70% there. The smaller pan size definitely makes a difference to disperse the heat more and the middle bottom of the pizza gets crunchier.

NEXT TIME
- Next time I think I will try to reduce the heat and cook it a bit longer perhaps. Might help to get crunchier bottom. Or perhaps I have to buy a pizza stone...
- I'm also curious about this "WHIRL" oil/butter... I also have the feeling there must be some additional flavour on the crust... there is something else there other than just oil. It tastes buttery/salty...

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