A pie for tonight

[Pete-zza]

matermark,

My numbers may be a little bit different because I used the conversion data built into the dough calculating tool I used.

Peter

[Kreetak]

John,

Here is the formulation for a single dough batch (16 oz.) for use with a 12" pan:

Flour (100%): Water (55.555%): ADY (1.18518%): Salt (0.875%): Vegetable (Soybean) Oil (4.27199%): Sugar (1.875%): Dry Non-Fat Milk (2.35155%): Total (166.11372%):

277.16 g  |  9.78 oz | 0.61 lbs 153.98 g  |  5.43 oz | 0.34 lbs 3.28 g | 0.12 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp 2.43 g | 0.09 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp 11.84 g | 0.42 oz | 0.03 lbs | 2.61 tsp | 0.87 tbsp 5.2 g | 0.18 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp 6.52 g | 0.23 oz | 0.01 lbs | 4.53 tsp | 1.51 tbsp 460.4 g | 16.24 oz | 1.01 lbs | TF = N/A

Note: Bowl residue compensation = 1.5%

For a dough batch (32 oz.) to make two pizzas, this is the dough formulation:

Flour (100%): Water (55.555%): ADY (1.18518%): Salt (0.875%): Vegetable (Soybean) Oil (4.27199%): Sugar (1.875%): Dry Non-Fat Milk (2.35155%): Total (166.11372%): Single Ball:

554.32 g  |  19.55 oz | 1.22 lbs 307.95 g  |  10.86 oz | 0.68 lbs 6.57 g | 0.23 oz | 0.01 lbs | 1.74 tsp | 0.58 tbsp 4.85 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp 23.68 g | 0.84 oz | 0.05 lbs | 5.21 tsp | 1.74 tbsp 10.39 g | 0.37 oz | 0.02 lbs | 2.61 tsp | 0.87 tbsp 13.04 g | 0.46 oz | 0.03 lbs | 9.07 tsp | 3.02 tbsp 920.81 g | 32.48 oz | 2.03 lbs | TF = N/A 460.4 g | 16.24 oz | 1.01 lbs

Note: Bowl residue compensation = 1.5%

As you will note from the above, I used a bowl residue compensation of 1.5% to compensate for minor dough losses during preparation of the dough.

Good luck.

Peter

Hello Peter,

Can this recipe works for 48-72hours CF? Thank you!

[Pete-zza]

Hello Peter,

Can this recipe works for 48-72hours CF? Thank you!

Kreetak,

My recollection is that the recipes you cited are intended to be used to make a dough that is subjected to some room temperature fermentation and also a cold fermentation period of up to about one day. So I tend to think that 1.18518% ADY is too high for a 48-72 hours cold fermentation. Can you tell me what the temperature of your refrigerator is? Based on that information I think we should be able to adjust the amount of ADY for a longer cold ferment.

Peter

[Kreetak]

Kreetak,

My recollection is that the recipes you cited are intended to be used to make a dough that is subjected to some room temperature fermentation and also a cold fermentation period of up to about one day. So I tend to think that 1.8518% ADY is too high for a 48-72 hours cold fermentation. Can you tell me what the temperature of your refrigerator is? Based on that information I think we should be able to adjust the amount of ADY for a longer cold ferment.

Peter

Peter,

The temperatura of my refrigerator it's about 3-4ºC.

Thank you!

[Pete-zza]

Peter,

The temperatura of my refrigerator it's about 3-4ºC.

Thank you!

Kreetak,

As I understand it based on what I have read at https://www.pizzamaking.com/panpizza.php and at Reply 5 at https://www.pizzamaking.com/forum/index.php?topic=4067.msg33990#msg33990, part of the dough preparation process is to allow the dough to warm up after being pressed into a pan and then refrigerating the dough (in the pan) after it has expanded to fill the pan. From that point, the dough and pan can be placed into the refrigerator for up to 24 hours.

In your case, you might want to use Craig's yeast quantity prediction chart at Reply 188 at https://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349 to determine the amount of ADY to use based on either a 48 hours of cold fermentation or 72 hours of cold fermentation. If you click on the chart, it will be enlarged.

At this point, I believe that you have two options. The first is to increase the amount of ADY from the value shown in Craig's table to allow sufficient time for the dough to rise in the pan as discussed in the two items cited above before refrigerating the dough. I am somewhat guessing here, but you might increase the amount of ADY from its value given in Craig's chart by about 10%. Unless you use a method to allow the dough to rise in the pan quickly, such as a proofing device, it is also likely that it may take some time for the dough to fill the pan--more than what is described in the two items cited above. Absent some kind of proofing device, a faster rise time would take quite a bit more ADY but would be too much if the dough is to then be cold fermented for two or three days.

The second option is to use the amount of ADY as given in Craig's chart and go directly to the refrigerator after the dough is pressed into the pan. When you are ready to use the dough to make a pizza, you should let the dough rise at room temperature after removing it from the refrigerator until the dough fills the pan as described in the items cited above. This step will take quite a bit longer than the first option because the dough will be cold rather than at room temperature.

I tend to think that the second option may be quite a bit easier than the first option.

You might also take a look at another chart that Craig came up with for a 48 hour cold fermented dough. That chart is at Reply 406 at https://www.pizzamaking.com/forum/index.php?topic=26831.msg511818#msg511818 (click to expand). The same two options should be available to you as discussed above but only for a 48-hour cold fermented dough. Again, the second option is likely to be the easier one.

Whichever way you decide to proceed, please let us know how things turn out. What you would like to do with the recipes you cited is something that has not been done before on this forum as best I can recall, so your experience might be of help to others who may want to make a version that involves a much longer cold fermentation period.

Good luck.

Peter

[wotavidone]

Can you just substitute skim milk for some of the water?
I'd never heard of non-fat dry milk powder, so i looked it up and found out its what you get when you dry skim milk instead of full cream milk.

[norma427]

Is this the dry milk powder?

Norma

[Pete-zza]

Do you let this proof in the pan and if so for how long? And, how essential is the milk powder?

This is one of those cases where I tried to help members with PH clone dough formulations but, as best I can recollect, I never did try any of the formulations. Had I done so, I am certain that I would have followed the instructions given at https://www.pizzamaking.com/panpizza.php, if only to see if the instructions worked and produced a decent pizza. If members who successfully used the formulations I came up with see this thread, they may be able to better respond to your questions. 

As for the milk powder, the member who devised the original dough formulation, xPHmgr, did not know why the milk powder was used (for example, see Reply 16 at https://www.pizzamaking.com/forum/index.php?topic=213.msg1553#msg1553 and Reply 19 at https://www.pizzamaking.com/forum/index.php?topic=213.msg1558#msg1558). But, to answer your question more directly, there are many benefits that milk, in either liquid or dry form, can convey to a pizza crust. Those benefits can be seen by going to the post at Reply 4 at https://www.pizzamaking.com/forum/index.php?topic=48803.msg490049#msg490049 and clicking on a few of the links directed to milk. You might narrow the search by looking at the posts and articles by Tom Lehmann. For example, this article by Tom seems to cast some doubt about the benefits of using too little dry milk powder, for example, below 5%:

https://www.pmq.com/adding-milk-to-pizza-dough

So, if I construed Tom's comments correctly, eliminating the dry milk powder may not have a meaningful effect on the final crust.

Peter

[MisterPKM]

Planning on trying the recipe in this thread revised for the 14 inch pan. Was wondering if anyone has tried putting cornmeal in the bottom of their pan for crunch like some places have.

[Chicago Bob]

Milk... Or milk powder... Skim, low fat, don't matter... It will only give you very slight tenderness, and a bit more Browning of the rim... That's it.  🧐

[MisterPKM]

Looked through several pages, but can't seem to find a consensus on quantity of sauce and cheese for a 14 inch round. I am going to try the Seeker of Magic Sauce recipe with paste, which I believe came from Jackie Tran here.

[MisterPKM]

Thank you!

Also, looking through the threads, I've realized I don't exactly have the same type of pan I believe the recipes were tested on. They seem to be in a deep dish pan and I have a 14 inch diameter, .85 inch, angled cutter pan from Lloyd. (https://lloydpans.com/pizza-tools/pizza-pans/cutter-pans.html)


Should I decrease my oil and dock my dough to avoid a mess or should it be good to go as is?

[MisterPKM]

Made this tonight and may have been the most successful first run I've ever done. Going to up the cheese next time. The tomato paste sauce was so awesome once baked. Thanks y'all!

[MisterPKM]

Used this dough from Peter.

All room temp rise. Brought everything together in a mixer, let stand about 10 minutes to hydrate further, then kneaded with the hook for about 7-8 minutes until smooth. The resulting dough was actually tougher than I thought it would be, but after sitting out, covered, for 4 hours put it into a pan greased with 1.5 ounces of shortening. Let rise in the pan for another 4 hours.

Sprayed the dough edge with butter spray and topped with 8 ounces cheese and 8 ounces sauce. Baked in a 450 degree oven for 17 minutes-rotated halfway through.

Hope that helps!

Flour (100%): Water (55.555%): ADY (1.18518%): Salt (0.875%): Vegetable (Soybean) Oil (4.27199%): Sugar (1.875%): Dry Non-Fat Milk (2.35155%): Total (166.11372%):

375.47 g  |  13.24 oz | 0.83 lbs 208.59 g  |  7.36 oz | 0.46 lbs 4.45 g | 0.16 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp 3.29 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp 16.04 g | 0.57 oz | 0.04 lbs | 3.53 tsp | 1.18 tbsp 7.04 g | 0.25 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp 8.83 g | 0.31 oz | 0.02 lbs | 6.14 tsp | 2.05 tbsp 623.7 g | 22 oz | 1.38 lbs | TF = N/A

Peter

[MisterPKM]

I would say it was more crisp than crunchy. It stood out straight when held, for sure.

[munselln8]

Hey Guys,
I know I'm late to the party but just wanted to drop the latest intel. I made this recipe, as presented (with Pete's 14" %'s) this past weekend. After spending a couple years working on my NY style my wife confided in me that her favorite pizza was the old school Pizza Hut Pizza (supreme, to be exact). So, I gave this a go and I got to say...nailed it! 99% exactly where it needs to be. I used a Lloyds pan PSTK 14" and baked at 475 for 14 minutes. Came out great!  Otherwise, It seemed like a bit much oil (1/4 cup) because of the amount of oil residing in the crust as we ate it. BUT...The center of the pizza didn't quite get the "fried crispy crust" that the rest of the pizza did. Probably due to the weight of the pizza pushing the oil away from the center. Honestly it is exactly good enough that I won't bother changing anything. So...Take Pete-Zaa's quantities, mix with xPHMgr's directions and enjoy this pizza ! Dang! This is one of two entire recipe's that I have tried in the last 10 yrs. that I didn't need to tinker with. Well done xPHMgr and Pete-zaaa! Thanks!

[02ebz06]

Where's the pictures 

[Holmes1612]

Hi,

For a 10" pizza would it be: 22oz/14 = 1.57 x 10 = 16oz? If so does this look correct?

Flour(100%)   277.2
Water(55.55%)   153.9           
Active Dry Yeast (1.18%)   3.27
Diamond Crystal Kosher Salt (0.87%)   2.41
Baker's Non-Fat Dry Milk (2.35%)   6.51
Sugar (1.87%)   5.18
Vegetable (Soybean) Oil (4.27%)   11.84
Total (166.09%)   460.4       

Thanks in advance.
Tony.

[munselln8]

Finally took a pic of this pie (as requested  )