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1
So i'm here to start my journey in pizza dough making. I use a Kamado Joe Big Joe at 700+ degrees. I have done a little research and found this forum.

One of my biggest questions is the use of sugar in the dough. I have heard that sugar is placed in the to help brown it since an oven can't climb to 700+ degrees and pizzerias dont put sugar in there dough is that correct?
If thats correct should I exclude sugar from recipes I try, should I put just less sugar, or should I exclude the sugar all together?

2
Ok. How is this:

Does anyone have the ingredients list for Pizza Hut's PAN Pizza prior to 2019 when they had the big overhaul and changed the recipe?

No,  try again.  That was the same question using different words.  ::)
3
You might try looking at old versions of their website on the Wayback Machine: https://wayback-api.archive.org/

I didn't think to check that. It took some digging through a bunch of versions with dead links to nutrition info. But found some info and here it is:

Pan Dough ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS
SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (SOYBEAN AND/OR
COTTONSEED OIL), SALT, FRUCTOSE, DAIRY BLEND (WHEY, NONFAT MILD, BUTTERMILK), MODIFIED
FOOD STARCH, YEAST, CORN SYRUP SOLIDS. STRING CHEESE (STUFFED IN CRUST):
MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), MODIFIED FOOD
STARCH, FLAVORS.

Personal Pan Pizza Dough ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS
SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED
VEGETABLE OIL (SOYBEAN AND/OR COTTONSEED OIL), SALT, YEAST.

Taken from:
https://web.archive.org/web/20050130013302/http://www.pizzahut.com/menu/nutritioninfo.asp

And I didn't really think about the sauce but may as well put that in here too:

Pizza Sauce (Regular Spice used
for Pan Pizza, HandTossed Style
and Thin 'N Crispy Pizza)
TOMATO PASTE, WATER, SALT, SPICES, GARLIC POWDER, AND CITRIC ACID.
Pizza Sauce (Sweet Sauce used for
Stuffed Crust and The Big New
Yorker)
WATER, TOMATO PASTE, SUGAR, SALT, DEHYDRATED GARLIC, DISTILLED VINEGAR, SPICES, ROMANO
CHEESE (CULTURED MILK, SALT, ENZYMES), POTASSIUM SORBATE ADDED AS PRESERVATIVE,
TOMATO SEEDS, CITRIC ACID, SOYBEAN OIL, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR.
4
Off-Topic Foods / Re: Today's Bread
« Last post by TXCraig1 on Yesterday at 10:09:44 PM »
All whole wheat sourdough boule.

That loaf has a (very nice) toupee  :-D
5
Shop Talk / Re: Frustrated Pizzeria Owner - Looking for feedback
« Last post by waltertore on Yesterday at 09:59:02 PM »
I feel you brother. I keep thinking about opening a place then my body tells me otherwise.

The body don't lie. Home pizza makers have no idea of how physical pizza is.  Everything is physical and it is every day with no let up.  Norma and I talk about this a lot.  Best not to open if you are concerned about your body.  I talk with Chris Bianco and he told me I was getting bakers lung on top of all the other stuff. 40+ years of working with flour can be dangerous.
6
Shop Talk / Re: Frustrated Pizzeria Owner - Looking for feedback
« Last post by TXCraig1 on Yesterday at 09:54:46 PM »
We had to sell. Our bodies were getting major damage. 

I feel you brother. I keep thinking about opening a place then my body tells me otherwise.
7
If you want better answers,  you should ask better questions.

Ok. How is this:

Does anyone have the ingredients list for Pizza Hut's PAN Pizza prior to 2019 when they had the big overhaul and changed the recipe?
8
Shop Talk / Re: Frustrated Pizzeria Owner - Looking for feedback
« Last post by waltertore on Yesterday at 09:45:57 PM »
Blah blah blah blah..... And now you're wishing you never sold it.   ::)

We had to sell. Our bodies were getting major damage.  Both shoulders have rotator cuff tears and I am working on not having surgery.  Judy had a rotator cuff surgery, a miniscus surgery, and me 2 new hips during our tenure. Plus our 30 year old HVAC system was replaced after it died 3 years ago by our cheap ass owner.  The new system was like there was no a/c.  It got over 90 in the shop with the A/C on 3-4 months of the year.  Near the oven was over 130.  I almost passed out a few times.  The HVAC company said what they budgeted would never cool the shop when it got above 70 dgrees outside. Pushing 70 and doing it all got to be too much.  If we were younger never would have sold it :)

Not sure how to make the video appear here but it shows me when it was pushing way high temps - 130 at the oven.



https://youtube.com/shorts/UZZF2eDJGxs
9
General Pizza Making / Re: My Journey Thus Far
« Last post by E.B. on Yesterday at 08:58:39 PM »
2 more of the white pie
10
General Pizza Making / Re: My Journey Thus Far
« Last post by E.B. on Yesterday at 08:57:34 PM »
Last, but not least, the white pie for the wife and I.

 

The base is a parsley and olive oil puree. I toss a bunch of fresh parsley leaves in a blender and add olive oil until it's a spreadable consistency.  Then add them to an ice cube tray and freeze.  It saves me from trying to keep or use too much parsley before it goes bad.  On pizza night I microwave 1 cube (per white pizza) to just melt and let it sit at room temp while I'm prepping everything else.  On top of the base, I add 3 cloves of thinly sliced garlic, fresh grated Reggiano, and a thin drizzle of EVOO.  Then launch and cook like the pizzas above.  We really liked the thin sliced grape tomatoes over the larger sliced jersey style.  I grate more Reggiano when it's finished baking.  These are the best pizzas I've made yet.   
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