Where is Jets pizza? Do you have a website or any information on what their pizza looks and tastes like? ???
ME,
Jet's also makes round pizzas. See, for example, http://jetspizza.com/menu/item/24.
Peter
From some additional online research, I discovered that Jet's uses conveyor ovens in at least some locations. I saw a photo showing what appears to be a Middleby Marshall WOW conveyor. I also read that Jet's was one of the first ones to bake the rectangular/square pizzas in a conveyor oven.
The pizza sauce apparently comes in cans bearing the name "Jet Fuel". The dough appears to be made on site at each location.
Peter
I have taken note of the ultra top secret nature surrounding this pizza. That just means to me that its just a matter of one thing and of knowing it. Jets personnel have said its in their custom made pan thickness, but the pans look normal to me. I'm willing. Who should I turn to?
From some additional online research, I discovered that Jet's uses conveyor ovens in at least some locations. I saw a photo showing a Middleby Marshall WOW conveyor (http://media.naplesnews.com/media/img/photos/2008/07/24/080724BZ-EM-NEWPIZZA_00165_t607.jpg). I also read that Jet's was one of the first ones to bake the rectangular/square pizzas in a conveyor oven.
The pizza sauce apparently comes in cans bearing the name "Jet Fuel" (http://www.flickr.com/photos/23088200@N04/3342567891/). The dough appears to be made on site at each location.
Peter
Hey to Pizza King Millenium. Just now saw your message. Thanks for response.Its a top secret procedure! Your almost there though, a little tweeking, if you want the true way, it will cost you $1000000.00, LOL
My family loves the square deep dish pizza of Jets.
I can't afford as many as we'd like so I would like to make them myself to fill in the gap. We will still get the Jets often and recommend them etc. as much as possible We just need more of them in between.
I'm close and my crust looks just like Jets fried bottom crust, but its not as hard and crunchy. Mine kind of crumbles when you bite it so its softer and the center bottom is not crunchy at all. I am also not getting as much chewy doughy top and middle layers; but perhaps I can work on that later.
Can you tell me exactly what Jets does to get this harder fried crunch on the entire bottom; what necessary ingredients, type of dough, equip, how they make it in detail, etc.? Will I have to have their types of commercial equipment, pans, and supplies etc.? If so, what and where to get them?
I am using bread flour, putting it in pan to let it rise for few hours. Then push the middle down and add toppings and bake it on 500 deg. for about 8 to 9 min.
Ordered high gluten flour to try next.
What is the secret and/or method to their consistent hard fried crunch on the bottom?
Thanks
Bob
Its a top secret procedure! Your almost there though, a little tweeking, if you want the true way, it will cost you $1000000.00, LOL
I don’t mean to interfere with Bob’s and your research on Jet’s pizza, but is Jet’s pizza something like Buddy’s Detroit style pizza?
I have worked at Jet's for 20 years, I know everything there is to know about the business.
-According to my kids the Jet's served at school is the same as the retail.
With all this Jet's talk I may just have to go pick one up this weekend. If so, or when I next do, I will try and gather some addn'l info.
I don't want or expect you to go through this kind of drill, but I will take any inputs at this point.Peter
Since joining the forum and researching local pizza and restaurant suppliers, taking note of what ingredients are visible while visiting local pizzeria's, asking questions at same, and even noticing what delivery trucks I encounter while driving about, GFS makes sense. They are certainly not the only supplier around, but are THE big player are far as I can tell. Every pizzeria I have visited where I could see behind the sales counter had GFS branded products of some type visible. Plus, the Jet's video linked earlier in the thread claims their distributor (as well as most everything else) is a MI based company and only GFS fits the bill AFAIK.
Cheese wise this makes sense also as Jet's does not advertise Grande brand as many others do and all my inquiries at GFS indicate they do not handle Grande
Peter
Actually, this sounds fun and I would be happy to contribute. Luckily for me the nearest and favorite Jet's is just down the road so I could bring it home minutes out of the oven and measure, weigh and disect it in any way helpful. I usually buy small squares now, would that work or is a large better? If you could detail the specifics needed I will have at it with the next pie, although that may or may not be this weekend.
Hog
However, I think your cow calculation may need some revision. According to this http://www.npr.org/templates/story/story.php?storyId=112954171 (http://www.npr.org/templates/story/story.php?storyId=112954171) the mattress lounging cows produce 5% more milk then their not so comfortable cousins. And that does not take into account any further additions from the music these cows chew their cud to.
Now if I can only find a dairy farm in Michigan with about 4,000 chaise lounging, hoof tapping cows, we will have found this cheese! I'll have to get back to you on this one...
Norma,Jets has a more dense crust. When u bite into jets it has a crunch.
Bob will know better than I, but I would say yes. However, Jet's puts down the sauce and cheese in the usual manner, that is, the sauce goes down before the cheese.
Peter
I'm in Tennessee with a Jets just around the corner.
A few points that I can clarify.
I noticed discussion of the cheese did not notice any resolution. I did confirm that the cheese used is a Grande mozzarella.
The thin-crust dough is brought in frozen, and all of the deep dish is made daily.
Following up on AustinSpartan's lead and hoping to get an answer to the Jet's mozzarella cheese question, this afternoon I sent an email to Grande using the Contact Us feature at the Grande website at http://www.grande.com/Pages/Welcome.aspx. In the email, I referenced the Jet's video in which the founder of Jet's (Gene Jett) discussed how the cows whose milk is used to make the Jet's mozzarella cheese are given mattresses to rest on and are entertained with operatic music. I also mentioned that I was led to believe that Jet's procured its mozzarella cheese from Grande. Not long after I sent the email, I received the following reply:
Jet’s pizza shops based out of Michigan currently use Grande Cheese products. Grande Cheese Company would have no control over what is mentioned about the animal treatment outside of the prepared information on our web site at www.grandecheese.com.
The above would suggest that Jet's is using another cheese source in Michigan where it still has a large number of stores, more than in any other state.
Peter
AustinSpartan,
I don't see the interpretation you attach to the Grande response. To me, "based" implies a physical presence somewhere (http://www.yourdictionary.com/based-suffix). The last time I researched Jet's, there were close to 150 stores in Michigan--open stores and stores scheduled to open. There are around 65 stores open or scheduled to open outside of Michigan. I would guess that all of the stores outside of Michigan are licensee stores. They are in FL, OH, TX, NC, MN, TN, GA, IL, KY and IN. I'm sure that over time, stores will open in additional states. Since Grande has a national distribution system, it would make sense to me to use them for the stores outside of Michigan, and retain the current supplier in Michigan, at least for the time being if there are business or marketing reasons to do so.
Peter
I use BDoggPizza's recipe for my Detroit style pizza. It come out very close to Jett's.
I can always contact my source and ask directly to clarify any miscommunication in the Grande response. :)
I also confirmed that Gordon Food Services (GFS) carries many of the Grande mozzarella cheeses, in various forms (block, diced and shredded).
Norma,
As best I can tell, Jet's makes a rectangular/square pizza and a round pizza, using different flours and possibly different formulations. This thread has been devoted thus far to the rectangular/square format. Are you looking to make the rectangular/square pizza but in a round format?
Looking at your dough formulation, it appears that the ingredients are in the right pecking order for the rectangular/square Jet's format. I have not seen or found a dough ingredients list for the dough for the Jet's round pizza.
Also, is there a particular reason why you chose the particular dough preparation sequence you used rather than the one shown in the original Jet's video?
Peter
And what did I see as I walked in? One of the pizza assemblers opening up a case of Grande shredded low moisture part skim Mozz.
Hog,
With respect to the cheese and sauce for your small Jet's square pizza, can you venture an estimate of their respective weights?
Peter
I picked up a small square with peperoni only, uncut.
Dimensions:
Crust thickness at edge varied from 1 to 1 1/4 inches.
Width at bottom 6 3/4 inches.
Width at top 6 7/8 inches
Length at bottom 8 3/4 inches.
Length at top 8 7/8 inches.
Crust thickness interior to the edge varied and was as low a 1/2 inch, showing compression of the dough under the weight of the toppings common on the Detroit style.
Weight of the pie, less the peperoni 685 grams, 715 grams with.
The Jets I visited free hands the toppings and over the years I have noted quite a variance. This pie was heavily topped compared to the average. There were as many peperoni slices on this small (20) as I have sometimes seen on a large. The slices are 1 1/2 inch. This pie was also cheese and sauce heavy.
I was looking at the Jet's nutrition data for a small square pepperoni pizza and the amount of pepperoni seems quite small. Is Jet's using a very thin sliced pepperoni by any chance? And is there a lot of oiling off of the pepperoni that you can tell?Peter
IMHO Jet's pepperoni slices would qualify as very thin, and not a lot of oiling off if memory serves. I will take note on these on the next one.Hog,
Norma,
It's been a while since I last worked on this project, so my mind is a bit fuzzy on the details.
With respect to the oil, I think the explanation is that there is no oil in the dough but that there is oil in the baked crust because of the oil that is put in the pan and is absorbed by the crust. I believe that is why oil was listed in the ingredients list that I found through my searches.
I am not sure how the dough formulation at http://www.pizzamaking.com/forum/index.php/topic,8247.msg132975.html#msg132975 will work but I do not believe that it is the Jet's dough formulation as best I understand it from my research to date. For example, I believe the thickness factor is too low. Also, the Jet's thickness factor would be with respect to a sloping-sided pan of a specific material and design.
Peter
Do you have a TF in mind for me to try, to get closer to a Jet’s pizza, and also what TF to use since I don’t have a sloping pan? Also I read the flour isn’t bromated in Jet’s dough. Do you also have a flour in mind for me to experiment with?
Norma,
I don't yet have enough information to figure out the actual thickness factor. I was also waiting for more weight information, etc., for a finished Jet's pan pizza to see if there are any clues on that score. When I have a chance, I will look at the Jet's nutrition information to see if it is of any help in coming up with a good thickness factor to use. For now, you might try a value greater than 0.12, which I believe is what Hog uses for his Buddy's clone.
With respect to the flour to try, I think I would go with an unbromated flour with a protein content of around 12.5-13%. That is just a guess since Jet's uses a flour that is prepared just for them. Unfortunately, there is no easy way to determine what kind of flour is used or its protein content from just the nutrition information. A typical pizza has multiple sources of protein. I have read conflicting information on whether the Jet's flour is bleached or not. I don't think it will really matter whether the flour is bleached or not.
Peter
Norma,
The Occident flour has a protein content of only 12.4% so that might help explain the slight stickiness in the dough at a hydration value of 65%. You might have to go to a higher protein flour to get rid of the stickiness or reduce the hydration of your recent dough formulation by a percent or two. As for the bottom crust, you may have to use considerably more corn oil in the pan to get the crust to "fry". If that doesn't do the trick, then you might consider getting the same type of pan that Jet's uses, along with a companion lid.
Peter
Norma
Oh My God, That looks so good!!!! :chef:
To my memory, Jets "square pizza" has always been rectangular, for as long as I remember. We regularly get them for family parties/etc.. and as I said, I often get a small one on Sat night (although, ironically, last night I did not LOL). I don't remember them ever being an actual "square", even though - admittedly - we do call it "square pizza". so I tend to think that your 8" x 10" is probably correct for the small.
At this point - is there anything I can do to help further the project. What "eyewitness" info do you need? I can walk in pretty much anytime, there are 3 locations within 3 miles of my house (one of those being 'the original party store location') and in fact next Sat I'm planning on getting one anyways.
Hi Norma,
That looks really good!
Examining the pics, though, I have some constructive comments:
It looks like the dough in your pizza is cooked all the way through from bottom to top.
In a Jets pizza, the bottom half of the dough is cooked, but the top half (up to the sauce) is still kind of raw, which gives the pizza a "chewy texture", which is a great contrast with the crunchy bottom. Check out this picture - it is a side view of a Jets small square with the cheese peeled back. You can see the dough is cooked up to just under the half-inch mark - I have drawn a line in the pic to show where it changes:
I'm thinking that, by Jets standards, that pizza might be a little overcooked (no "raw chewy dough" left in it).
Are you baking it at 475 degrees for 7-8 minutes?
Eureka! It looks like you got it! :)
Looking at those pics with the side view, it looks much more like the bottom half is crunchy and heading up to the upper half of the dough it's still more raw/chewy. Did it have that crunchy/chewy texture when you bit into it? (I realize you haven't had an actual Jets pizza so you don't know if it was exact - but those pictures seem to match mine fairly closely!)
Nice work!
How did you achieve that? Different temps or cooking times? Or, as you said, was the type of dough used actually the only difference?
-Tommy Nott
The Queen of Sicilian is back! ;D
Seriously Norma, that's a hell of a good looking pizza. I have never tried my hands on Sicilian-style but might as well get to it finally. I have one question, though...
In the pic below, is that liquid inside the container and on top of the dough?
Mike,
Lol! :-D Thanks for your kind words about the Jet’s attempt. :) I don’t know how you would like Jet’s pizza, but Steve, my taste testers, some customers that have tasted them, and I really do like pizzas that are made in a pan. They are a lot easier to do than NY style pizzas because there is no stretching the dough ball out and the bake temperature really doesn’t have to be real hot. Looking forward to seeing you try something like a Jet’s pizza, Buddy’s or Shields, or maybe a Victor Pig pizza, if you decide to try any of them! ;D
That picture you posted must have the light shining on it the wrong way. There was no liquid in the container. Maybe it was my fingers that cast that shadow. It does look like liquid in the container.
Norma
Hi Norma,
My bottom crust was indeed very crunchy and the dough reminded me of eating a Jets pizza. I live in Michigan and Jets deep dish is actually my favorite pizza. In my estimation, my attempt was a touch overcooked, but I recently moved, and am still tweaking cook times for my oven :)
I'm not sure if it makes a difference, but I used the Deep-Dish Dough Calculation Tool and set the "how far up the sides of the pan will the dough go" setting to 1". I noticed you used the expanded dough calculation tool. Everything else in my attempt was the same.
I'm new here, but would love to contribute to anything needed to clone Jet's pizza, in particular, I'm interested in figuring out how to make a "jet fuel" clone :)
My attempt after this i reduced the "how far up the sides" from 1.25 to 1.00
Thanks Peter!
I had assumed that the crusty cheese at the edges of a Jet's pizza were the same as Buddy's and Shield's, but I haven't had Buddy's or Shield's in so long... they may be taking extra steps to pile cheese at the edges while Jet's just extends the cheese to the edge without attempting to pile it up.
I got my blue steel pans (at least blue in the order name - there is no blue color but I think blue probably refers to a process of rust resistance), washed them in warm soapy water, then dried them in the oven.
While I was drying them by hand before placing them in the oven, I noticed that I was still getting gray "smudges" on my paper towel. Should I be concerned about this? I was planning on seasoning the outside of the pans as recommended elsewhere on the site, although I fail to see any harm in seasoning the inside of the pan too... even if it will season itself over time.
| Flour (100%): Water (65%): IDY (.3851%): Salt (1.75%): Sugar (2.1875%): Total (169.3226%): | 272.76 g | 9.62 oz | 0.6 lbs 177.29 g | 6.25 oz | 0.39 lbs 1.05 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 4.77 g | 0.17 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 5.97 g | 0.21 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp 461.84 g | 16.29 oz | 1.02 lbs | TF = 0.15225 |
| Flour (100%): Water (65%): IDY (.3851%): Salt (1.75%): Sugar (2.1875%): Total (169.3226%): | 271.91 g | 9.59 oz | 0.6 lbs 176.74 g | 6.23 oz | 0.39 lbs 1.05 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 4.76 g | 0.17 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 5.95 g | 0.21 oz | 0.01 lbs | 1.49 tsp | 0.5 tbsp 460.4 g | 16.24 oz | 1.01 lbs | TF = 0.203 |
GFS indicate they do not handle Grande.
i feel like bumping this thread, for the past year(s)+ I've played around with the amount of corn oil i use, bake times, temperatures, and can never quite replicate the crunch that a jet's pizza provides. short of getting a temp job there, i'm throwing in the towel :P
| Flour (100%): Water (65.2%): ADY (0.80%): Salt (1.18125%): Sugar (0.84375%): Total (168.025%): | 202.47 g | 7.14 oz | 0.45 lbs 132.01 g | 4.66 oz | 0.29 lbs 1.62 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp 2.39 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp 1.71 g | 0.06 oz | 0 lbs | 0.43 tsp | 0.14 tbsp 340.2 g | 12 oz | 0.75 lbs | TF = N/A |
pete! these posts are going to take me months to digest! :pizza: but i look forward to it :)segfault,
With all the information on Jets, does anyone know what temperature/time Jets is running their ovens at?Lou,
Norma.
If you look at the Jet's pizza menu at http://jetspizza.com/menu/pizza (http://jetspizza.com/menu/pizza), which appears to be the same at its stores in the field, you will see only Premium Mozzarella Cheese for its Specialty Pizzas. However, cheddar cheese is available as a topping for the Build Your Own Pizza. You will see photos of some square pizzas under Pizza Selections but there are no links to those. Presumably, they use Premium Mozzarella Cheese. I checked out all of the Jet's food offerings and did not see any provolone. However, there are a lot of Jet's food offerings that do not say what is in them. But if you go to the Jet's Allergen Information, at http://jetspizza.com/pdf/allergeninformation-20151030.pdf (http://jetspizza.com/pdf/allergeninformation-20151030.pdf), you will see provolone. If I had to guess, I would say that the Jet's owner who mentioned provolone in respect of the Jet's pizzas misspoke.
You mentioned that Jet's may at some time used a deck oven. Can you tell me where in the video you referenced that is mentioned? It seems to me that I read somewhere that Jet's went directly to conveyor ovens, but I may be wrong.
The oil issue is one that is puzzling. The Jet's allergy information lists corn oil in the dough but unless Jet's is now using corn oil directly in the dough rather than coating it or exposing it to corn oil in the pans, the Jet's Total Fats numbers just don't add up. I also think that the Jet's Cholesterol numbers are still too high, even after Jet's lowered the Cholesterol number from the time that matter was brought to their attention. So, maybe the numbers are still wrong. Fats and cholesterol used in foods do not go away or diminish during baking from what I can tell.
Peter
Maybe I am missing something, or don't understand right, but Eugene Jetts say at the beginning of this video that in 1978 there was a pizza oven in the back room in the party store. After the party store became too busy things had to be changed to be able to make so more pizzas.Norma,
Norma,
On the matter of the oil used by Jet's in its pans, I saw the following comment at http://slice.seriouseats.com/archives/2012/02/chain-reaction-jets-pizza.html.
The crust had a deep golden hue with a nice bit of crispness to the very bottom. The amount of oil used to achieve such a result, though, does leave a noticeably greasy residue; this is a multiple-napkin slice. Once you're past that crunchy exterior, the rest of the crust is airy and buttery
With respect to the updating of nutrition information, Jet's is not required under law to do so but when it does, the information should be correct in my opinion. The last time Jet's revised its nutrition information was March, 2015.
Peter
Why would a significant amount oil be required to get a crispy bottom in their conveyor ovens? I've gotten crispy bottoms baking on the rack in my home oven, no stone, so why would an impinger that forces air into the bottom of the pan be any different?Lou,
Am I missing something?
Pizza guy sounds like a disgruntled past employee to me. I could be wrong though.Norma,
Norma
Peter,the sauce they tried to give my employee was a pre packaged marinara sauce. when he insisted on the actual side of pizza sauce they would not give him any. they finally broke down and charged 3.00 for two 4 ounce cups.Larry,
i think if you look deeper into the Stanislaus you will see a pizza sauce with dried basil.i think that is their base.
i liked the sauce a lot. i like that dried basil taste in pizza sauce.it makes the sauce sweet and seems to cut the acid mellowing out the tomatoes. i think a lot of places use that as their base.
they have over 600 cases of the blu steel parts pans and cannot sell them to anyone other then jets.Larry,
no they are part pans.the buyer gave the inventory on all sizes and tried to get approval to sell me some,no luck proprietary to jets. a year ago i got a case of the 8 by 10 from them ,but they tightened up on it.
I think i’ll order a Jets 8x10 cheese only pizza today and deconstruct. See how well i can separate the cheese from the sauce. I’ll post my results.segfault,
I am also curious as to whether your Jet's pizza seemed oily in any way, and maybe indicative of the use of a lot of oil in the pan.
jsperk,
Thank you for the links. However, interestingly, to the best of my knowledge Jet's has never touted its square pizzas as being Detroit-style, although maybe they have acquiesced in others calling it that style rather than trying to correct them. I have theorized that Jet's does not want to limit its style to a particular regional area when their plans call for franchising their business all across the company.
As an aside, the recipes at the Washington Post are indicated to be adaptations of a recipe by Shawn Randazzo of the Detroit Style Pizza Company. That means that the recipe is not a scaled down version of a recipe he is using.
Peter
I'll be using the recipe on reply 230 before trying the one from the Washington post. Hopefully tomorrow but all I have is Robin hood AP flour right now.jsperk,
jsperk,
The version I came up with for the dough for a clone of a small Jet's square pizza using an 8" x 10" pan is set forth at Reply 194 at:
http://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711 (http://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711).
I believe segfault used a somewhat different version.
Peter
Here are excellent pans for DS pizza: https://www.lloydpans.com/standard-pans/pizza-tools/detroit-style-pizza-pans-sicilian-pans/detroit-style-pizza-pans
Rice flour is not an ingredient in any DS pizza that I know of.
Here's my DS thread: https://www.pizzamaking.com/forum/index.php?topic=42012.0
I spoke to a former Jets employee at a fast food franchising forum here in NYC. It's proprietary hi gluten flour at intermediate hydration high 50's low 60's, not a Detroit style formulation that I've seen here at the 70-75+% hydration area. Jets does not cold ferment and makes dough in house every morning. Morning dough is used for afternoon to dinner service and next day lunch. Dough iis balled pressed in pan and proofed for few hours. As hotsawce mentioned in an old post, the undercrust is very crunchy and dry and the crumb is tighter than high hydration pan pizzas.. This all makes sense within lower hydration. Jets sets 8 minutes in a convection heat conveyor at 450 F. The convection probably a very different heating profile than another oven. Converting from convection bake time to standard, might be I"m guessing, 12-15 minutes.
I finally tried a Jets pizza in Boca Raton this month. I'm surprised they don't have more franchise locations, IMO, they are much better than other chain pan pizza.
I finally tried a Jets pizza in Boca Raton this month. I'm surprised they don't have more franchise locations, IMO, they are much better than other chain pan pizza.
What yeast percent would give such a large window of usability?
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
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.
I'm surprised. Whirl is just Soybean oil...
Pepperonnie,
You did a very nice job. Can you tell us what dough recipe you used?
Peter
So this was my take on Jets Bread... Basically round, deep-dish garlic cheese bread. The menu states it is topped with mozarella, butter, garlic, and romano cheese.
This was mixed using Wingold Special flour. It's 12.2% protein, bleached and enriched hard wheat flour product from Bay State Milling. Found this at my local Restaurant Depot and had them send me the Spec Sheet.. attached
I basically followed Pete-zza's recipe on post #194
https://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711 (https://www.pizzamaking.com/forum/index.php?topic=8247.msg413711#msg413711)
Pete had calculated 340 gram dough balls for an 8x10 square deep-dish Jet's pizza, I think Jet's actually makes 10-inch round Jet's bread. Unfortunately, I only have a 12-inch pan. Coincidentally, the area of 10-inch round is almost 80 inches (78.5), so I venture to guess they use the same dough ball for the 10-inch round Jet's Bread as they do on the 8x10 square.
340 grams for 80 square inches is roughly 4.25 grams/square inch. So extrapolating for my larger pan, I came up with a goal of 480 grams!
I rounded Pet's numbers, but dropped the yeast percentage a bit. I also lowered the hydration by 1% since this wasn't a super strong flour (only 12.2% protein). I didn't want it too sticky...
Flour = 100%
Water = 64%
ADY = .65%
Salt = 1.25%
Sugar = .85%
Thickness factor of .15 with 2% wastage For me... a 490 gram ball -
Making the Garlic "butter" oil...
Ahead of time, I mixed 1/2 cup (about 4 TBS) of Whirl butter-flavored oil with 1/2 tsp garlic powder. I warmed it up, whisked it and let it sit for a few hours. (Whirl also makes a garlic flavored oil which I suspect they use at Jet's).
When you go to their website and look up the nutritional information, their garlic butter is basically the soy-bean oil-based butter flavored Whirl with garlic added. No "real" butter is used.
Making the dough...
To make the dough, I added the water and yeast first and mixed. Then dumped in sugar and mixed. Then dumped in half water... mixed on low for a minute, then remaing water... mixed a minute... salt last. Mixed 8 minutes more with a rest half way through. Dough was not too sticky. Nice and smooth and light and airy.
I balled and did first rise in oiled container for 90 minutes in oven with light on.
I added 2 TBS butter-flavored Whirl to the PSTK coated 12-inch round pan and then spread dough out with my fingertips until it was about 90% to the edge. Covered with plastic wrap and let rise another 90 minutes.
Prep time...
First, I brushed on 3 TBS of the garlic butter-flavored oil onto the risen dough. Go around the perimeter and press the edges down (I noticed this in a video online). You can see it in the photo below with the garlic oil added.
On top, I added 8 ounces of shredded mozzarella (I used Restaurant Depot Supremo New York Cheese blend). And did a light sprinkling of finely grated Romano cheese on top of that.
The Bake...
Placed a 1-inch corderite stone on bottom rack and preheated oven to 475 degrees for about an hour with convection fan running. Wanted that stone nice and hot!
Convection fan switched OFF. Placed pan directly on top of stone for 15 minutes rotating once half-way through.
Came right out of pan (no-stick) and placed it on a cooling rack and cooled for a minute or two. A traditional Jet's Bread cut is once down the middle, and then 4 or 5 cross cuts to make "bread sticks".
Sprinkled on more Romano cheese and serve with some tomato dipping sauce.
The Verdict...
Outstanding!!! As close as I can remember. The right amount of cheese. Crunch on the bottom. Soft inside... garlicy but not overboard. It wasn't overly greasy.
I totally surprised my wife... she LOVES Jet's Bread. She literally was jumping up and down all excited. I think I scored some major points.
any details on the length of Buddy's bake? I've had a buddy's frozen pie and wasn't impressed. I assume a longer bake and lower temp in those ovens will give more crunch...
Hey guys, I work at Jet's Pizza so if there is any questions I can answer to help you out let me know.welcome aboard e that's great looking pizza there! :chef:
Attached is my homemade Jet's Pizza for reference.
ellementz, another welcome and request for details on how to make that great looking pizza. Assuming of course that it won't get you fired!
Is the dough used at Jets pizzaria a same day dough?
That looks great! :chef:I’m thinking at a pound of sausage per pizza we’re going to be able to taste it to some extent. :-D
You can apply sausage raw on there if you'd like more flavor. :pizza:
I’m thinking at a pound of sausage per pizza we’re going to be able to taste it to some extent. :-D
We had a couple from Jets 2 nights ago. Reheated what was left tonight (almost a full 8-corner) and served with pasta. I think their pizza is better the second time around.
That looks great! :chef:
You can apply sausage raw on there if you'd like more flavor. :pizza:
Much better this time. 500 for 20 minutes.
10x14 pan
10 oz sauce (6 in 1 unpeeled plus 1tbsp oregano, 1/2 tsp salt, 1/2 tsp granulated garlic, 1/2 tsp sugar, stirred and left to sit an hour)
1lb mozz
Pizza journey’s 21oz dough:
262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY
1lb Italian sausage cooked
Dusted with oregano and Parmesan
2oz corn oil in pan
Yummy.
Hey everyone. I saw the note above about being hard to stretch in the pan etc but just to add to that.
I find that when I'm trying to stretch in the pan a lot of the pan oil tends to get up on TOP of the dough and when baked this tends to kind of screw up the cheese and toppings a little bit. It's never really baking right as there's just too much oil etc
Any thoughts on how I can avoid this? The crust itself is turning out great. Just not the cheese bake.
Made this again last night... absolutely fantastic! Definitely a contender for the best pizza I have ever made.That looks fantastic, PJ!
15 minute bake at 500 degrees. Raw Italian sausage & Bridgeford pepperoni. Whole milk mozz with some cheddar sprinkled in around the edges. The crunch on the bottom was perfect, and the dough was airy and spongy and excellent.
21 oz recipe (my pan is 9x13 inches approx, which is the perfect size for the 21oz dough):
262g water
325g flour
1 tsp salt
1 tsp sugar
1/2 tsp IDY
That looks fantastic, PJ!Thank you!
Hello All...This was about a 13 minute bake at 500F (convection) with a stone on top and steel on bottom in a 11x14 Lloyd Industries Detroit Style Pan. I did 7 minutes on the top stone, and the remaining 6 minutes on the bottom The flavor and texture of the pizza was absolutely spot on. It reminded me of a Little Caesars Deep Dish but way better.
So who's recipe came closest to jetts crust? I'm running 10X14 lloyds pans and have been using HansB's recipe to duplicate a traditional "buddy's" crust, but really also want to do a jets style since my wife/son like that one more. I've read this entire forum but so many have had good ideas, techniques, etc. So which one came out closest to jets? I can't run up to the store and pick one up, it's unfortunately a 16 hour drive for me now lol
Maybe you let it rise too much, it might be better to let it rise less so that the dough still has some structure and oven spring. But it's just a guess..!
Edit: Or you have to develop more strength in you dough.
I've been following this thread for more than ten years now!Jeepers! (can you tell I’m from Michigan lol). You can tell me next year in your annual reply. :-D Just giving you a hard time. 10 years is remarkable. Hope you have made some good ones in that time.
I grabbed pies from Jet's and another Detroit style pizzeria today. Jets had much better crust and the other place had especially great toppings, but the crust was too thick and dense. Im down with Jets! I didnt detect any whirl, and I was looking for it, but it definitely had a light and especially crunchy crust.
Peter, I highly doubt they are mixing by hand. I think thats just marketing worded to sound like they might be, when really they are just saying the dough is put into pans by hand. There was an 80qt Hobart front and center.
Worth a try if you have a chance to try Jet's.
I’ve found that a combination of ghee and corn oil gives me a similar crispness to Jet’s. Still need to figure out how to replicate their Turbocrust flavor though.
We use Whirl, not for the pan though that's corn oil. We use Whirl for the flavored crust, the cheese bread and cinnamon sticks.